Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds do not come together and I am left with loads of small clumps of curds. All the recipes and you tube videos I have read/watched show a nice smooth curd that is the cut.
Any thoughts on what I am doing wrong?