After reading Da Mrs and SmokinAl's mozzarella threads, I just couldn't get the thought out of my mind. I used whole milk from the local grocery store and purchased the rennet tabs and the citric acid at a local store that models itself after the "whole foods" chain. I have also seen rennet at several grocery stores next to the jello mixes. rennet citric acid I then followed the instructions in this thread by SmokinAl http://www.smokingmeatforums.com/t/114544/homemade-mozzarella-its-so-easy-plenty-of-q-view and like he said it was really easy. I didn't have anyone to take pics for me while I was going through the process. I wasn't comfy taking pics and making cheese at the same time and my hands were covered in curds during part of the process. The only problems I had were losing a good portion of my curds that stuck in the cheese cloth(next time I won't use cheap cheese cloth) and I had an issue during the kneading process. During kneading I thought I had messed something up because I had what looked like ricotta. I remembered Al's thread saying to nuke if it gets dry and that saved the day. After a couple nuke sessions it began to get a shine and started sticking together. I added about 3/4 tsp of salt and sprinkled some dried chives for added flavor. I ended up with this. sliced turned a couple slices into a quick midnight snack I can't wait to make some more tomorrow.