Way back when...mozzarella was actually made from buffalos milk not cows milk. Otherwise it wasnt considered mozzarella. Awhile ago i tried some buffalo mozzy but i dont remember it being that much better than the cows milk version.
I have made mozzy using the half hour recipes and the hour recipes but found all of them to be slightly lacking on the flavor side. Texture was fine but i wanted the sharper taste i was used to. Finally i found an excuse and bought some lipase for parmesean about 2 months ago. I just have been busy and havent had a chance to swing back to cheesemaking to try it in homemade mozzarella.
To alot of the comments throughout this post...you have to be a little careful with ingredients. Salt measurements and fat content do play a major scientific role in the style of cheese you are making. Especially salt as too much can halt the bacterial ripening and profoundly change the final taste. Cheese isnt salted "to taste" its salted for ageing.
That being said experimentation is how we have all the cheeses there are. Its just if your trying to make a specific cheese like cheddar your sort of need to follow proven recipes. Otherwise you have made "farm cheese"
which constitutes any cheese you make that didnt wind up as what you wanted.