Hi Mariano, and welcome to the forum.
As it turns out, contrary to what is sometimes advertised, mozzarella is one of the harder cheeses to make successfully, or at least that is the consensus of the majority of folks on this forum. There are a few who seem to have the knack, and are able to get consistent results, but many of us have experienced multiple problems.
The great thing about mozzarella is that it is a fresh cheese - you can make it this morning and eat it at supper tonight. There are other fresh cheeses that you can make, some that can be eaten right away, but some benefit from a few days of resting in the fridge. This is not an area that I have done much with, so maybe some of the others can chime in with some possible recipes.
Meanwhile, I encourage you to do some searching through the forum for threads on mozzarella, and if you want to dry a simple aged cheese, look for threads on Caerphilly or Lancashire.