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Making mozzarella is surprisingly easy. (Full disclosure: I bought a cheese kit from Amazon, since I needed some of the basic ingredients anyway, including a thermometer.) The instructions I got were very serious about getting the "proper" milk, but I've never had any problem with the regular stuff. It does help to have clean gloves around to stretch the cheese so you don't burn yourself. You end up with a ton of whey and I'm not really sure the best use for it. I've given some to the dog (which I found suggested online--I thought it might mess with her digestion, but it doesn't bother her), and added some to smoothies (another suggestion, though I imagine there's a lot of lactose in it), but there's just so much of the stuff I ended up putting it in the compost bin (better than dumping it down the drain, and doesn't seem to add to the smell).
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