Moose, while I never did buy the kit, I have tried many times and without success, make "good" homemade mozzarella using the same process. While I can make a homemade mozz with store bought milk that will melt on pizza, it just doesn't have the same texture, melt, and creaminess of a really good mozz. I have read about other issues such as premature burning resembling that of a roasted marshmallow. Personally, at this point I'm skeptical that it can be done effectively. You can keep on trying as I did but in the end it was a wasted effort and wasted milk. IMO, I think the problem lies with pasteurization of the milk. It somehow changes it's ability to make good cheese. As noted earlier in the thread, I have heard from a few members that were able to successfully make a good cheese using fresh raw milk. I am not able to source raw milk here locally otherwise I would have tested it already.
I have tried with liquid rennet, which is suppose to be better than the tablets (junket rennet). I have also tried adding calcium chloride to the milk. I have tried adding live culture and allowing the cheese to curd slowly overnight as well. All making cheese that is not worthy to place on any pizza.
My suggestion, is to ditch the cheese kit and buy pre made curd from restaurant depot or a food distributor of the like. It is much easier, less expensive overall, and makes a much much better end product. Something that will melt properly, look and taste like real mozz.
Moose, if you are able to make a mozz from home made curd you are happy with for use on pizza using this kit, or any other method I would love to hear about it.