2 good articles on making your own mozzarella

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Making mozzarella and other fresh varieties at home is easy


drew sterwald • dsterwald@news-press.com • September 8, 2010

Carlos Sanchez presses a mound of ivory-colored curds against the side of a large stainless-steel bowl filled with hot water. Once the nuggets stick together in a wad, he stretches and kneads it into a white mass that will become fresh mozzarella. Folding it in on itself, he pinches off a silky ball of creamy cheese.
“Ooooooooooooh,” his audience coos.
Sanchez’s gentle touch reminded Patti Bastani of a famous movie moment.
“It’s like that scene in ‘Ghost’ where Demi Moore’s doing pottery,” she says to her friend, Sharon Breault.
They were among the dozens of foodies filling a private room in a Naples restaurant on a Saturday afternoon to learn how mozzarella is made, sip wine and snack on freshly made cheese, grilled vegetables and grape tomatoes laced with pesto.
Naples Tomato, an Italian restaurant that makes its own mozzarella as well as fresh pasta, has been holding the cheese-making class for two years — often to packed rooms. http://www.news-press.com/article/20100908/ENT07/100907055/1061/RSS1005
Mozzarella
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Mozzarella
Country of origin Italy

Region, town Campania and elsewhere

Source of milk Cow, water buffalo

Pasteurised Sometimes

Texture Semi-soft

Aging time None

Certification Mozzarella di Bufala Campana

STG and DOP 1996[1]
Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"):
Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk
mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the foodservice industry
smoked mozzarella

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.[2] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made,[3] but can be kept in brine for up to a week,[4] or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month,[5] though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months.[6] Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.
http://en.wikipedia.org/wiki/Mozzarella