I'm following the standard basic mozz recipe:
1 gallon whole milk, not ultra-pasteurized
1 1/2 tsp citric acid, dilluted (stirred in at 55 degrees)
1/2 rennet tablet, dissolved (stirred in at 90 degrees)
Raise to 100-110 degrees, allow curd to set, separate from whey, heat, stretch
I've made it four or five times, and each time it comes out dry. I've used lipase powder in some (and not in others), I used calcium chloride last time. I've allowed the curd to set for five minutes, I've allowed it to set for 20 minutes. I've heated the curd in the reserved whey, and I've done it in the microwave. And each time the final cheese is just very dry. It's not moist and soft like good mozzarella.
Could it be the milk? I'm just using regular supermarket milk - whole milk, pasteurized, NOT ultra-pasteurized. Is this just the way the cheese comes out using this recipe? Any tips or suggestions?