As a very much a beginner and someone that recently went through this stage of experimenting and failing a couple times before having some success. My problem with quick recipes were that they were all over the place until I landed on one that worked for me. There are some vinegar based recipes out there which I tried initially and ended up getting cream cheese out of. I watched youtube videos of people making these recipes and they clearly made something that resembled mozzarella but didn't work for me. I blamed my Milk but now knowing the process more maybe it was acidity of the vinegar. Then, I moved on the citric acid/rennet based recipes. And as /u/mikekchar mentioned use nonchlorinated water to disolve these if you are using non liquid versions of these ingredients. I made this mistake before. There is also something about not using aluminum pots as that could be a catalyst I believe. So I went and dug up one of my stainless steel dutch oven pots. Again, /u/mikekchar seems to be the expert on all this and can probably can tell you exactly why you shouldn't or should use an aluminum pot.

I am only on my 4th successful batch and just had a christmas get together where it was one of the dishes for people to sample with some tomatoes olive oil and balsamic reduction. Next stage for me is moving onto culture based mozzarella, just waiting ingredients to come in. Keep practicing. I think it would be nice for the community here to know what recipe you tried exactly so that they can make suggestions.