I set out to make mozzarella cheese and had a total failure.
I got a gallon of minimally processed (not raw) milk that was pasteurized at 145 degrees. Heated it up with citric acid, added vegetarian rennet, separated the curds from the whey and kneaded it for a good half hour. It never got smooth and stretchy like I expected. It was crumbly and very disappointing.
What did I do wrong?