Made mozzarella using this recipe:
Everything worked fine - used a 1% low fat milk, commercial rennet and citric acid
BUT - there was really no taste - texture was creamy and ok - maybe missed a bit of the 'rubbery' texture from commercial mozzarella - but that is not the issue and maybe I really don't 'miss' that
But the big thing was that there was just a bland taste
I've had mozzarella all over the place - including small home made batches from Italian mom-and-pop 'delis' (in Italy) - and thought with own home made would get the real thing.
The milk was fresh good-tasting A-1 milk.
Wondering -- ??