awakephd,
Thanks for the suggestions. The milk I used was Publix brand whole milk. It did not state UP, but the two milks had different production dates. Should have checked the dairy location codes. The second batch I did with my daughter and she wanted to check the temperature so not sure if we may have under or over heated during the process. Nothing but fine curd mush when I strained.
I have been looking at a local dairy that sells raw cow milk (for my pets of course). I think I will try the 30 minute mozzarella with store milk again, then move to your suggestions using the raw milk. I am more concerned about the basic process (clean,add, heat, cut, heat, form, with a dash of wait between everything) than the end result right now. Failure making mistakes is the best way I learn.