Thanks Bill and Zak.
Zak, I watched numerous videos I found on youtube and from a few members who sent them to me and borrowed a bit from each to find my own way. Don't mess with making mozz from scratch unless you can source raw milk, and even then I have heard it's good but have not experienced it for myself.
If you are near a restaurant depot, you may want to check them out and see if they carry any mozzarella curd or not. It's definitely worth trying and you may want to find a friend to split the curd with as you will be buying in bulk.
Here are a few videos that I found helpful.
Be sure to watch part 1 & 2http://www.polly-ofoodservice.com/videos.asp
2 part video series as wellhttp://www.dipaloselects.com/videos.php?page_image1_link=http://blip.tv/play/gYUSgb3rWAI
I made some more mozz today and it was fabulous. Borrowing the idea of adding whole milk to the water from Mr. Roberto, I added about 4-5oz of heavy cream to about 1/2 gallon of salted water that I use for stretching the cheese. Besides possibly making the cheese a bit creamier, it may also help decrease the lost of cream and butterfat into the water. I was hoping this would offset the slight lost of creaminess when freezing and thawing the cheese. Other factors that can help with making a creamier product are using a lower water temp and not overstretching the curd.
Here's this afternoons batch. Wrapped and ready for vacuum sealing.