Well, not once but twice have I totally failed to get a break on a batch of Mozzarella cheese. I don't know what the problem is, my curd comes out looking like spongy mess. The whey separates entirely, covering the curd stuff and is just wierd. I followed the recipe, http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella_American/Mozzarella_American.html perfectly, but I did double it. I checked and rechecked and I added exactly double the ingredients but I don't know what I did wrong. I had two gallons of milk, and I warmed it slowly to 88 degrees. Then I stirred 2 1/2 tea of citric acid into 1/2 c cool water. I dissolved 1 t liquid rennet into the water....I read that one teas liquid rennet is the same as one junket tablet. Anyhow, so I add the acid and stir very well, then the rennet and leave it to sit. But when I come back it's nothing like the picture. The whey has seperated, and the weird curd stuff is under about 4 inches of whey. It looks spongy and stringy and not right at all. So what could be the problem? My rennet is new, and I used it once and it worked. I did refrigerate it after that, but it should be good, it's new. The goat milk is pasteurized, and very fresh. DO I need Calcium Chloride? I can't figure out whats wrong. Can I use the recipe here on this site, only leave out the lipase powder? "Mozzarella Cheese 2gal milk 3tsp citric acid powder 1/2tsp liquid rennet 1/8tsp lipase (believe me, that's plenty, you can really taste it) 1/2cup cool water divided in half 1/4cup warm water" This looks almost the same, but no lipase powder, and HALF the rennet, and a little more citric acid. Did I add to much rennet? I want to make this cheese, that everyone swears is SO easy.... I keep trying and trying and now I feel miserable that I have wasted 4 gallons of milk. I am not stupid, but I feel like I am because twice I have done the same thing wrong and I don't know what it is I am doing.... Please help me cheese making experts!