This is not our recipe. Mozzarella has been around for at least 1000 years (we think?!?!). The recipe is from the now defunct Gourmet Magazine. Chris had a fun time making this...but it is TOTALLY NOT WORTH IT! It takes about 6 hours, and most of it is working time...and yields about 1 lb. of cheese at the cost of a gallon of milk. Here is the recipe and here are the pictures.
*If you have trouble finding citric acid, amazon.com is a great resource. Junket (vegetable rennet) can be found in a supermarket near where they sell the jell-O.