This is what happens to most of the mozzarella cheese that gets made here. There is just nothing like home made pizza. I like the whole milk mozzarella myself, it's a good recipe that i can easily get other things around the house taken care of while I'm making it.
2 gallons of fresh milk heated to 90F, add the culture and lipase powder(not necessary but it adds to the flavor) and let it ripen for 30 minutes. Add the rennet and allow to set for an hour 15 minutes. Cut the curd and let it set for another 20 minutes. Slowly heat the curds to 100F. Once at 100F, let them sit for 5 minutes. Drain the whey, fill the sink with 102F water, place the pot in the sink and allow the curd to set for around 2 1/2 hours. During this time, about every 20 minutes, drain the whey and flip the curd mass over. don't break the curd apart, just leave it in a mass. After the 2 1/2 hours, pull the curd mass out and place it on a cutting board to drain. Slice the curd mass into strips and then into cubes, about 1/2" square. Dip the cubes in a stainless steel bowl of 170F water until they stick together and work the ball until it stretches nicely (no splintering) the surface will become slick when it's ready to be cooled. Put the finished ball in a bowl of ice water(salt brine if you like) to cool until firm. Pat dry and put in the fridge until ready to use.
The best part of making your own mozzarella cheese is the taste of it and you can use as much as you want!
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