I embarked on my first foray into making mozzarella a few days ago. It was ridiculously easy and, just like my experiences with homemade yogurt, I'll be doing it much more frequently. I only have two problems now: 1) how to obtain an effective rennet without resorting to buying it or keeping veal calves and 2) What to do with all this whey... Drop me a line if you have ideas for either of my problems.