So the first batch of Mozzarella was a success, it stretched the way it is supposed to and was firm, shiny and tasty.
They say that there is nothing like sampling warm fresh cheese, I would concur with that sentiment.
It melted nicely on the pizzas, Marilyn hid the other goodies like red pepper, onion, and kalamata olives under the cheese.
I used regular old grocery store milk, Country Fresh brand. The curds that developed were small and didn't need to be cut. I used 1/8 tsp of Calcium Chloride, I'll try 1/4 tsp. next time to see if we get a better curd.
I will need to figure out something to do with all of the whey that is left over. I saved two quarts. I'll probably use it in bread.
Next time I'll weigh the finished product before we start sampling it. There was a nice big log of cheese, plenty for the two pizzas with almost half left over. Most of that has been subsequently eaten.