I have a book that I used in Culinary school, it has an excellent recepie for fresh Mozz, it’s called Garde Manger, The Art And Craft Of The Cold Kitchen. It is by the CIA and you should be able to get one online pretty cheap. It also has lots of other good recipes in it. Check it out.
Polly-o has a cd out on the subject. All you need is steel bowls hot water 160 to 180 a hand bath for ice water a stainless paddle a decent mozz curd and a little pratice. It really a simple process. I used to make the old fanshioned way and that would take 2 to 3 days, but with the mozz curd out there you can do it in a small amount of time. Good luck and have fun with it.
