If you were trying to make mozzarella and you ended up with a bunch of rice-like curds that won't stick together, this is an example of curds not coming together properly.
This can be caused by
- Improper temperatures
- Using UHT (Ultra High Temperature) pasteurised milk (see suitable milks here)
- Your curds got too hot when you were preparing for the stretching stage
- Or they didn't get hot enough.
The temperature of the curds before stretching should be 71-77°C (160-170°F).
Unfortunately it's not fixable, BUT it is edible!
Drain, salt, and use like ricotta or cottage cheese. It's delicious with fresh fruit or sprinkled on salad!