@madison
So I didn't know what it was, so I put 1/4 teaspoon of animal rennet and 1/4 tab of vegetable rennet.
I don't think I made mozzarella cheese. It had the consistency of provolone cheese. Kind of hard and kind of tough.
I have absolutely no idea what went wrong last time.
Oh, I also replicated my original recipe. First batch I didn't have a full gallon of milk, so I drank a tall glass of milk and added 8 oz of raw cream.