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I am trying to find out how to make softer mozzeralla as well but I think the problem tends to be in over kneading it and/or squeezing too much whey out of it during the microwaving and of things. If you find the solution let me know!

You can use the whey for feeding any knd of livestock, I have read some people make drinks from it with mint and other additives but the best option to me is using it in bread making instead of water.

I use animal rennet and it will keep in the fridge for 12 months

I will have to say as I am a new cheesemaker, that the kit you are looking at I would say is too much for someone new. There are so many variables in making cheese and it can be a little overwhelming and I recommend starting with an easy soft cheese, mozzarella seems to be a great place to...

Knowquiteawake, You don't want to use aluminum pots nor teflon coated. Stainless steel, glass or unchipped enamel pots. Aluminum will have a reaction in many cooking processes that aren't helpful. Stirring the curds after returning them to the store you will break them up and they will lose...

I am using the book Home Cheesemaking by Ricki Carroll, and did two batches of the 30 minute Mozzarella. The first was a little to firm for our tastes but was all in all very yummy though. I made a second batch and felt I was over stirring the curds when reheating them and wouldn't knead it as...