I attempted to make mozzarella. I was so close! But, I was too handsy with the curds and ruined the structure. Now I have something with the consistency of paneer or dried ricotta but tastes like mozzarella. Actually pretty tasty, we have tried it mixed with meyer lemon, mixed with blueberry preserves, used to top a tiny personal pizza, and sprinkled in bits over pasta and meatballs. I used non-ultra pasteurized milk from Safeway, some rennet, and lots of stirring. Also, I got to order/buy some cheesemaking kitchen items like a curd cutting knife, wok skimmer I used as a curd spoon, cheese cloth and thermometer.