So I need some help with using my homemade mozzarella

[billyg]

because I have tried it once.  I used my food processor to grate it and nothing appeared to melt.  It was like 18 million little pieces of cheese browning individually

Any suggestions?  My cheese was made from whoel milk.

I really want to make my pies TOTALLY from scratch but can't handle cheese like that

Thanks in advance for your input (and I did use the search engine but had too many useless threads)!

Bill

[yaddayaddayadda]

I tried making homemade mozz. before, Im not sure what you're using for your supplies, but basically the company I was using said that b/c the milk is homogonized it wouldn't melt or act like "regular" mozz.  They suggested a combo of milk and adding cream so that the cream fat particles weren't mixed in.