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I've tried a few recipes on the internet. My mozzarella always turns out grainy, like cottage cheese, and doesn't melt.

I heat the milk to 37 C/98 F and add 1 tsp citric acid for two litres milk. Add rennet and stir. Let stand for 30 minutes. Cut. Heat to 43 C/110 F whilst stirring slowly and carefully (now the curd rips into small pieces, like cottage cheese). Strain. Press. Zap in the microwave. It doesn't melt!

I use store-bought milk, 3% fat. The rennet is fresh and reliable.

Is the milk UHT?

No, not ultra-, but high-pasteurized and homogenized. I can get low-pasteurized and unhomogenized, but it's double the price. Should I use that instead?

The closer you get to whole fresh milk, the better your results will be.

Did you add salt?

I like to use hot water, rather than use the microwave to melt it.