Mozzarella - Using Lemon Juice & Rennet

[titan]

I am attempting my first mozzarella. Im having problems. I cant get a clean break. I am using a veg rennet. It called for 1/4 tsp. rennet, after 2 hrs the milk had thickend but still no break. So i added another 1/4 tsp. It thickend this time. There is very little whey. The curd is very long. (I cut the curd in 1/2 inch lengths) The top inch  of the curd is yellow the bottom 2 inches is white. It is a weak curd. It breaks very easily and is not a "strong" curd.
I am using raw milk from an organic dairy farmer. The milk is almost yellow and about the top 6 inches of the gallon jug is heavy cream. The milk is almost yellow in color, it is very sweet and tastes great in coffee.

Please, any suggestions are appreciated!

[titan]

So I drained the curds and let sit for 6 hrs. I wound up with nearly 3 pounds of curds from 1 gallon of milk. I tried the hot water method. The curd wont melt. I cant fold and manipulate the cheese as I would a dough, it falls apart.
does anyone have any ideas of what im doing wrong?

[sstrantz]

So I drained the curds and let sit for 6 hrs. I wound up with nearly 3 pounds of curds from 1 gallon of milk. I tried the hot water method. The curd wont melt. I cant fold and manipulate the cheese as I would a dough, it falls apart.
does anyone have any ideas of what im doing wrong?

You said you tried the "hot water method".  Are you using a "quick" recipe (like the "30 minute moz" recipe) or a traditional moz recipe?

[titan]

I used the traditional method.

[ellenspn]

titan, it would really help if you could list your recipe or at least the source where you got it.   

[titan]

Its a recipie I found in an old cookbook (I should have known better)
1 gal Milk
1 TLBS lemon juice
I added a total of 1/2 tsp rennet
once I finally got the curds I drained them for 6 hrs and tried the shape the curds into a mozz. ball with hot h2o with 1/4 cup of salt.

[DeejayDebi]

This sounds like a 30 minute mozzarella before the microwave. Very ify and not a greta cheese. I highly recommend either Mrs KK's recipe or my Bocconcini recipe. They are very similar.