If it's chalky than you might have used too much lemon or kept the curd in the whey and lemon too long before straining, or that your milk was ultra pasteurized and/or homogenized so the calcium separated.
Don't despair! I say, try it again with slight adjustment, or use culture instead of lemon to make other cheese. (You can use yogurt or buttermilk as cultures). The process is a little different (warm up milk slightly, add buttermilk and wait for it to coagulate for 20 hours, than strain and mix with salt and you got Fromage Blanc basically; or, heat up milk and add yogurt to create more yogurt over 6-8 hours, than cool it, strain for a day in cheesecloth, add salt and you got Labaneh cheese. You can make balls of that and store in olive oil with herbs for long time). It's no more work thanb lemon cheese (except the waiting time) but the results will be more predictable and take you deep into cheesemaking land. Your own Camembert, Colby, Mozzarella, Chevre or Cheddar are just around the corner!