<The Golfer's Wife> wrote in message
...
> I am keen to do this. But not in large quantities. I would love to
> hea from any cook out there who has experience in this area of
> cheese-making.


The key is the milk. Homogenized and pasteurized milk just does not work
very well. You need whole, raw milk. I had no luck making moz at home
until I found a source for raw milk. Also, the cheese making kits use
vegetable rennet. It is a fairly weak substitute for the real rennet. The
sites that sell cheese making supplies will sell the rennet too. Get used
to really hot water. You'll have to handle the hot curds in very hot water.
A pair of rubber gloves will help a lot.

Paul