Made our 1st batch of Mozz last night - was successful but was pretty tough and firm. I think we may have overworked the cheese and pressed out too much whey.
we were discussing adding some flavors to future batches, roasted garlic, some spiciness etc and I'm curious if such additives could disturb the formation of the curd?
Anyone done flavorings like that? i figure best time to add is after the curd starts to form - is there a better time to add?