Yep, that looks close to what an emmethaler looks like when you nuke the fresh curd in the oven. You need to wait and let the acid keep building, and breaking down those bonds. Eventually it will be at the right pH. Put it at a high temp, 110 F, because this is thermo culture, and test it every 30 mins until you get a stretch. It did melt a little, so I would guess, you're just at or under 5.8.
See how in your early first pic, the curd is mush? Lots of little tiny bits, all not holding to each other? That's too much acid. And in the latest pic, especially of the several melted chunks, how the melted curd is all together, just rubbery and gummy and not stretchy? That's not enough acid (for mozz).