I've made mozzarella several times with a traditional Italian recipe given by friends of an Italian forum (http://www.forumdiagraria.org/industria-lattiero-casearia-f40/procedura-mozzarella-per-neofita-by-tsuna-t33830.html
). I don´t know if what I get is more flavor than yours, but here is the recipe.
Warm milk to 38- 42 ° C add starter : manufactured with S. termophilus y L. bulgaricus or starter natural made from whey from the past preparation ot from milk or yogurt (2- 3 % ) wait 30 minutes
Coagulation at 32- 37 ° C total time 35 – 40 minutes.
First cut 8- 10 cm , wait 10 minutes, cut between walnut and hazelnut size
Then you let the curd under drain maintaining it warm. If you want you can drain the and replace it by water at 40 ° C for using the whey to make ricotta ( I made it only once to probe but I usually don’t make ricotta because isn't worth since I process 4 l of milk each time.
You control by making “prova di filatua" putting water in a cup at 85-90 ° C or you can measure pH too. It can´t go down 5, 2. You can drain the curd when is a little less than 5,4 and go on controlling.. Its important to look after it carefully at his point.
When its ready I cut the curd in thin slices (2 – 3mm)
Filatura. For this 4 l of milk I warm more or less 4 l of water to 87- 90 ° c and put one spoon of salt for each liter
I put the curd in pan and put 1 liter of this water trying no to put it over the cud.
I stir it till it melts
I take the water and put the remaining water and do the filatura till it stretches 15- 20 cm and doesn't cut.I take 80 % water and form them. I put them in water at 10 -15 ° C