Just got my Mozz kit from AHS this week and gave it a go. It was really fun and worked well. I used 1/2G of Strauss milk (i think it was homogenized) and I used 1/2G of Organic Valley non-homogenized milk.
I followed the instructions that came with the kit, including the microwaving. I think I ended up overkneading the cheese a bit because I have quite hard cheese, and I think I preferred the texture before i kneaded it too much.
One thing that I would like to improve is that the cheese has a bit too much "boiled milk" aroma and flavor. Did I microwave too much? Did I overheat the milk? Is it the particular milk I used? I am pretty sure I was spot on with the temps on the stove, but my microwave might be a little hot.
Also, I was unable to make any kind of ricotta with the whey. There was barely any curds after heating to 190F. It was more like a 1/4cup of soupy cheese even after I strained in a strainer with paper towel. Not ricotta-like. Do I need to add vinegar or something? The resultant whey had a bit of a greasy sheen to it, small curds, and looked quite yellowy.
By the way Forrest, the ingredients list at the top of the kit says 1tsp but the actual instructions still say 3/4tsp, so I ended up using 3/4tsp. I scanned the instructions a few times trying to figure out when to put in the other 1/4tsp.
This was quite fun and I look forward to making lots more mozz!