I have two questions:
1. Are curd and paneer the same thing?
I prepared the curd by acidification of milk (adding vinegar). In the recipes, I see that the result is called
curd and also
paneer (Indian cheese).
In the second step, I found easy instruction for making mozzarella from curd, by cooking it in hot water for about 5 min.
This recipe was perfect, when I used curd purchased from the market. But when I used homemade curd (made by adding vinegar to milk), the curd was fallen apart instead of forming elastic mozzarella.
I am a little bit confused, the curd (or paneer) I make by adding vinegar is similar to that I buy from the market (even tastes are similar).
2. Why homemade curd cannot produce mozzarella?