Second failed attempt at making 30 minute Mozzarella - any further help?

[MrsKK]

I recommend adding salt to the water you are stretching in, too, rather than adding the salt to the curd.  I also recommend using a sieve/mesh colander suspended in the pot of hot water so that you don't easily lose your curd.

Keep at it!

[mhill]

If you want to master authentic Mozzarella, forget the citric acid and learn/practice how to make excellent yogurt. Cultivating/managing the thermo culture is the basis of the authentic Mozzarella process. (I can say this with some measure of confidence, having learned from Italians who make their living making cheese in Italy).

[iratherfly]

I agree with mhill, you can't compare traditional cultured mozzarella to quick acid coagulated one.