So this is my first experiment that I have done off thise site and by slighty following Al's directions I ended up with some great mozz! Pictures are not the best as they are off my phone and I forgot some of the steps but it all worked out in the end.
I have a co-worker whos relative works at a dairy get me 2 gallons of raw milk he was nice enough to bring it to work for me so once I got home it was off to the races. I ran the milk through cheese cloth to make sure there were no nasties floating it in then into the SS pot and warmed to 85F added tbs Citric acid stired kept raising temp to 95F added rennent which was liquid veg type so 1 tsp added stir intill starts to curdle.
Then I let it sit for about 40 mins while Conan was on love that red haired man. came back and I have one big glob of white gewey stuff. I cut it up as best as I could dumped into metal strainer and pressed as much of the whey out with my hands as I could making rough baseball sized cheese balls as I went. I salted each ball and off the micro. Heated for about 30-45 seconds and began stretching it really is pretty easy and fun but, if it gets stringy and does not combine back together well just heat it up and it will be good as new. Once I had pulled the cheese and had the shape I wanted into a ice bath they went. I did three different kinds 1 plain, 1 Italian herb(By far the best!) and 1 red pepper flakes. About half a tsp on each. The pepper one needs more I think chile paste or oil would do best here.
All in all it took less that 2 hours from start to finish and they are awesome. Will deff be making this again along with trying some other cheeses. Also doing 2 gallons was quite easy next time will prob look at doing 4 if not five just takes a little extra time to stretch it all out. It seemed to me easier to do it in batches then one big glob.