Mozzarella Failure

My second attempt at making Mozzarella was a complete failure.

I'm not going to go through the whole process I went through to make it, I used all the same ingredients, measurements, and steps from my first attmept. I will share where I think things went wrong.

1. The pot seemed a little dirty and I didn't wash it or 'sanitize' it before I used it. Something might have contaminated it, disrupted the pH, or intoduced foreign bacteria or other organisms that might have messed up the processes.
2. The first time I made it I didn't pre-mix the citric acid in water. I did do it this time, but I might have used too much water.
3. Again the milk was heated too high the first time around, I let it get over 100° F. Unlike last time I didn't wait for it to cool off before adding the rennet.
4. I might have put in too little rennet.
5. I let the milk sit with the rennet for over 5 minutes, but might have done several things wrong here.
• I disturbed it pretty badly early in the process
• I probably should have given it more time, especially if I didn't get the right amount of rennet
6. While reheating after cutting the curd I stirred a little too quickly. The curd completely disintegrated into the whey turning into a yellow creamy and slightly curdly mixture. I let it sit for an hour or so after, and it kind of set again, but it was still really delicate. This is why I think I might not have had enough rennet, mixed it poorly, or had the milk too hot.
7. I still tried to strain and knead what curd I could, but as you can tell from the picture above, I didn't have much luck getting anything going.

It turned out to be kind of like a...umm...ricotta cheese or something. I kept it and will try to find a way to use it.