Anyone else make their own mozzarella at home? I've recently started, with some pretty good results. I've been a devotee of Polly-O Whole Milk cheese for a long time, but wanted to get something a bit dryer that held up better at higher temperatures. I also wanted to control the amount of salt, as I seem to be ending up with some pretty salty pizzas using the Polly-O. Once I started thinking about it, I noticed a particular iodized salt flavor in that brand. I prefer a sea-salt, which has a smoother, more mellow flavor.
Making my own mozzarella turned out to be a good solution. It's not any more difficult than making the dough, and gives you a lot of control. I haven't used the whey as the water for my dough yet, but that's the next step. I'm also going to try making a mozzarella with 1/4 goat's milk. That'll be either very good or a disaster.