It is surprisingly easy, or beginner's luck, but it is yummy. This is the method I used http://www.cheesemaking.com/howtomakemozzarellacheese.html/
Pizza tomorrow.
![I made cheese I made cheese](https://www.hearth.com/talk/data/attachments/71/71105-4570600f8a7ecf194f1f2372820b5b77.jpg)
Pizza tomorrow.
![I made cheese I made cheese](https://www.hearth.com/talk/data/attachments/71/71101-bccb8962b33519e3a1dfd5499fe8c4af.jpg)
![I made cheese I made cheese](https://www.hearth.com/talk/data/attachments/71/71103-f328c8575474d2aed2c5706a3d7fa218.jpg)
![I made cheese I made cheese](https://www.hearth.com/talk/data/attachments/71/71104-70400540387b3a0b4101c6bd70dbc215.jpg)
![I made cheese I made cheese](https://www.hearth.com/talk/data/attachments/71/71105-4570600f8a7ecf194f1f2372820b5b77.jpg)
I've been close to trying this for a while, but haven't for whatever reason. My BIL has a dairy and I can get fresh milk for next to nothing. Not sure if that would be better/worse for cheese making.
I need to find a rennet source around here too.
I used regular vit D milk. Homogenized and pastuerized. Sounds like ultra pastuerized is bad. Whole milk from the farm would be awesome. All of my dairy farmer friends quit milking cows over the years, so I have no source.
The rennet I got at Whole Foods is the same rennet available in that link I posted.