I have tried 5-6 times now. I have had problems getting non-homogenized milk, finally found some at whole foods. I have done it the hard way, and the easy way, and I have bought curds (polly-o curd) and pulled the cheese from the curds. I bought a few books for recipes and have looked online and found several other sources, and watched some youtube videos(!). I think at some point I will try it again doing it the hard way, but for now, my results have not been good. I think they have been acceptable results, from an objective point of view, but the cheese was just not better than the grande fresh mozzarella. I am used to. It is hard to maintain the temperatures and get everything proper. It is a very scientific process and it really does seem suited to large batches of milk, rather than just 1 or 2 gallons. Plus the smell of ripening, heated milk, turns my stomach.
Based on these experiences though, I am beginning to think that many places that claim to make their own cheese, may just be buying commercial curds (polly-o, grande, belgioso, etc), and working the cheese from the curd. The reason is, you get very little cheese from a gallon or two of milk. Even the Fornino youtube video that may have been linked to on here, the chef is showing how to make it from the pre-made curd, not from scratch, from milk.