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I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and the result was something like yogurt.

I simply followed the manual (mixing the tablet solved in warm water with the milk at temperature 35 - 40 C). Was something wrong with my procedure, milk, or rennet?

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    Mozzarella is not generally considered a hard cheese.
    – SAJ14SAJ
    Feb 2, 2014 at 15:05
  • Mozzarella is a cooked cheese, you have to pull the curd in boiling water or similar (I forgot the details). Are you sure that this rennet was intended for mozzarella?
    – rumtscho ♦
    Feb 2, 2014 at 15:53
  • @SAJ14SAJ you're right, I just want to mention the difference between the so-called penyr and fat cheeses like mozzarella.
    – Googlebot
    Feb 2, 2014 at 16:11
  • @rumtscho the rennet table says generally cheese. As I read, it is not possible to make mozzarella by vinegar, and rennet is needed.
    – Googlebot
    Feb 2, 2014 at 16:13
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    oh, and there is no process which will make hard cheese in 30 minutes. You can get fresh mozzarella quite quickly, maybe in under an hour, but if you want dry mozzarella, you have to age it. (It isn't hard cheese even then, as SAJ suggested, for hard cheeses you need months under controlled conditions).
    – rumtscho ♦
    Feb 2, 2014 at 16:17

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The one time I made mozzarella, I used this recipe. As I understand it, the key is (a) citric acid, and (b) kneading (that's what gives it the stringy texture). It turned out pretty well, but it didn't keep long at all.

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