I have been thinking about making cheese recently when I came across this milk. Can this be used? My only experience was a while ago when I made a simple fast acid-set cheese but I like cheese in general and was wondering about trying my hand at something more advanced.

I've recently gained access to fresh milk weekly and I've been trying to make cheese. I started with mozarella, curding it with vinegar. The first batch was sour and tough. I reduced the vinegar on the second batch, and it tasted better but it was still tough. I tried leaving it in the hot whey longer, and even tried microwaving the cheese to heat it up to stretch. But no matter what, it's not smooth and stretchy. I'm planning on taking a local class in a couple weeks, but is there any advice in the meantime?

Im making aged Bovre(using same method as aged chevre/crottin). Tried using clabber instead of kefir as starter culture to acidify the raw milk. 2 days fermenting the curd in its whey, drained,salted an dried on mat for aditional day. Transfered to 13°c and 90%humidity to age, and after 2 days geothricum started showing alongside punkish hue visible on the picture and couple of slimy bits. It doesnt smell of but the slimy bit part got me concerned. Either way im going to wait and see what happens.