We already make bread, beer, jam, yogurt…cheese is just the next natural step!
Because of this, I was not too worried when the book said that the mistake most home cooks make is insufficient sanitation. I was still took their warning seriously, but we do the sanitation thing lots with beer and canning. I like to keep a separate pot of boiling water on hand just to dip things in.
I got everything at the co-op, including this book which was recommended to me:
After you add the rennet, the curds stick together, and for Mozzarella, you then stretch the curds while keeping them warm in the whey.
Although the book did not specifically caution against this, I think I should not have used the non-homogenized milk; I think I may have lost all of the fat and ended up with less cheese than I should have! It was also pretty firm for “fresh ” mozzarella. Here is my cheese, on the left, firm enough to hold a knife upright, and storebought on the right. The taste was great, however.