am trying to use christy's recipe, the last time it was amazing. this time, just so-so. my mozz keeps getting a slight yellow tint, and has a plastic feel. i dont' work it much, i only do 35 secs in micro, 2x. my whey is never clear. do i need more citric? less rennet? my curds are never curds either, just a mass/lump. cutting them seems odd since the second they fall back into the pot they are all one lump again anyhow. i am watching temps, so i really dont' think that is the problem. ugh! its ok, i can use it, but i want that super white, stretchy stuff that makes the family drool!