I've got mixed feelings about this challenge. While what I produced was technically mozzarella, it wasn't anything special. Although I was comparing the final product to what I consider the "gold standard" of cheese: Tom's homemade mozzarella. Orbs of milky white, tender layers, gloriously melty and perfect for pizza or caprese. It's incredible. And ready every Saturday. My mozzarella, however, was firmer, slightly rubbery, more yellow in color, and melted like what I'd expect from a cheap frozen pizza. Although we ate it and it made for a perfectly acceptable caprese, it wasn't anything like Tom's, and thus, slightly disappointing. It was a learning experience, that's for sure, but I am not entirely convinced that the time and effort is worth it. I've made it twice now (the first time, I forgot the salt, and then I went and inadvertently deleted all the pictures from my camera before I could transfer them to my computer, hence the need for batch #2). Needless to say, I don't think

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