So the above is the curd that I ended up with. This reduced a little as whey drained, but I was really excited at the prospect of lots of mozz, finally.
As the weather was cool and rainy, the temps were between 21-23 all day and night, so I left out, as this was within the range the was acceptable on the recipe.
Friday:
Next morning tested to see if it would spin, and it did. So heated the reserved 4ltr of whey, added the cup of salt, cut one of the baskets of cheese ready. Heated whey to 185F and put in some cheese. Some of the cheese spun beautifull, but most of it stayed in the cut lumps, and it would not come together into one lump. Everytime I tried to get it to form, it would squish out in everyone direction through my fingers and hands.
So put the remaining cheese into the fridge, to ripen further, as I was wondering whether maybe the middle of the cheese had not rippened enough.
Sunday:
I attemped this again. As I had used the whey I heated water to 175F this time, (a bit easier on my hands, as my gloves were not a heat proof as I had hoped), added the salt, cut the cheese, and exactly the same thing happened. Some spun, the rest stayed in lumps, as you can see from the pics, and it wouldn't come together at all, no matter how I tried to work in into one cheese.