With all my ripe tomatoes just waiting to be eaten, I've been buying lots of Mozzarella in the last few weeks until I found out just how easy it is to make at home. If you Google 'How to make Mozzarella' there are lots of short films on just how to do that.
You need to have Rennet and Citric Acid
Then leave the milk to curdle at about blood heat and leave for 30 minutes. Cut the curds and heat a little more.
Now this next bit needs a bit more practice, but the curds have to be salted, heated more then kneaded and stretched into a smooth elastic dough... this almost happened but not quite.
It managed about half way there... still, it was delicious!...nb. this is not pink!.. the photo just came out that way!