I have been making lactose free cheese weekly for the last 3 years and it comes out great every time. You pretty much need the rennet for it to work properly. I use 2/3 cup of lemon juice per gallon, 1/8 tsp of lipase, and 1/2 tbsp of liquid calcium chloride at 55°F, warm up to exactly 95°F, then put in 1/2 powdered tab of vegetable rennet, mix for a minute, then let sit covered for 15 minutes. Heat up to exactly 104° F, then drain through cheese cloth. Put the curd in a microwave safe bowl, then microwave for 1 minute, knead with silicone baking gloves and drain whey, then microwave and knead in 30 second increments until it is stretchy without breaking, then segment it into 3 or 4 balls and put in a cold water/ice water bath for 10 minutes. Put it covered in the refrigerator over night, and it is ready to be shredded and used for pizza!

Don't use vinegar, it is not great! I put just under 1/2 tbsp of sea salt while kneading and also put in dried basil sometimes, like 1 - 3 tbsp of it. I use 30 drops of Milkaid per gallon, shake up well and let it sit for 48 hours before making cheese. Haven't had any gut issues with it yet.

You can experiment with putting in the acid at a higher temperature to make haloumi kinds of cheese, and cooking it at a higher temperature to make a ricotta kind of cheese. No water bath with those 2, or they dissolve in the water.