I'm so happy! I tried again. This time I searched to see if my teaspoon is the same as the teaspoon used by americans and well, it is not. The American one is larger, so that was the problem. I adjusted the citric acid and got a groovy mozzarella!
As for pasteurization, the whey is hotter, but the cheese core is 135F, so there is a long way to 162. Plus, handling the milk that's not pasteurized is quite dangerous. maybe some gets in your eyes. Where I live, there's no way to get milk that is only pasteurized and not ultra pasteurized. I'm not sure if the processed milk is actually cow milk and not formula. I get the milk from local farmers and I'm nervous about brucellosis. Thank you! Happy cheese making!