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I have become pretty proficient in making mozzarella with low pasturized cow's milk I get locally. Well I decided to get tricky this time and do a combo of cow and goat's milk. I used 1 gal cow and a 1/2 gal goat. The goat's milk I get low pasturized also locally.

I modified the recipe accordingly, but right off the bat I noticed, when  the curds were forming, they looked like the times when I wasn't paying attention only to realize I had used ultra pasturized milk by accident when I was first starting out.

That wasn't the case this time. The milk should've been fine. What else can do that?

Thank you in advance.

Did the curds shatter or was it just a weak set?

shattered would be a good term to describe the look but they never set correctly

someone I spoke with mentioned possibly too much rennet... I used 1/4 tablet for a 1/2 gal goat and 1 gal of cow... could that be?

I went ahead and tried to finish it and it is pretty hard.