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Thank you. I got many points to think about after this productive discussion. Next time I'll try to observe everything better and take notes of every aspect. Hopefully I'll be able to measure the pH at every stage and understand where the problem is.

Thanks,
Alex.

You may not even have a problem  that needs solving, I have noticed over the past year of reading current posts and previous posts from years past that every once in a while one gets milk that does not do what it supposed to do.

Try again it could just be an anomaly

I hope so! Thank you.

Alex

I just started another batch. So far so good. Used every advice received here and until now it is all perfect.
This week I created my first mother culture, wanted to experiment a bit. The flocculation time today was 14.5 min, I suppose it's good (better than the absent coagulation from my first try anyway). I cut the curds and they look amazing! I'll post some updates later. Wish me luck

It was a success! Not a perfect one, but it wasn't meant to be. It was an experiment and it answered to all my questions!
It wouldn't have been possible without your valuable help, so thanks to everyone who answered to my questions.
It stretched well (I did tests with a small piece every 20 minutes until it stretched). I couldn't take a photo because my hands were both involved in the process.

The mozzarella ball is not very shiny and smooth, but it's my creation and I'll stand by it's side!

Photo report below:

Sweet  a cheese for you

Another cheese for you. The curds look superb, and there is nothing wrong with that mozzarella ball. How does it taste?

Quote from: awakephd on July 13, 2015, 12:21:44 AM
How does it taste?

Oh, heavenly! Kept it for two days in the fridge and it became even better! I'll surely continue my cheese journey. Next stop - blue cheese!
Thanks for your valuable help!

AC4U.  I'm tied with a LOT of people as the worst mozz makers on the planet.  After many failures, I have every intention of continuing my efforts and winning the contest.