u/thisperfectmess

I went to my parents house and they have cows. Making cheese isn’t in my culture but I have been curious lately, thanks to a few trips to Europe and becoming a cheese lover myself.
I tried making mozzarella yesterday with no fancy tools just hot milk and vinegar but mine didn’t stretch it stayed like cramps.. something like what I get when I am making cream cheese before putting it in a food processor. What could I have done wrong?
I added vinegar to warm milk and strained it after it cuddled. Then formed the ball and tried to stretch it but it stayed as crumbly as it was.

I haven’t had a decent bread tray so I bought some two weeks ago. The sticker said they are non stick. Fast forward to today, I made focaccia and it still sticks. I have had to use a spatula to dig the bread out.
I oiled the tray before proofing the bread in it. I am wondering if I should just resort into using parchment always or how do you guys go about it?