I'm having a lot of success with mozz lately, ever since I made the switch from whole-homogenized to whole-non-homogenized. My best advice is that no one can tell you this or that recipe is the best. It's more about your technique, setup, and ingredients choice and quality. Here's a few guideline for the best results though:
- Buy a PH meter. PH readings for stretchability is kind of important.
- Use whole, pasturized non-homogenized milk
- Don't take any steps in the recipe for granted. Each step will help in the final result of the cheese. So be methodical in every step, and tweek your technique as needed... This will require time and experience.
- For a good mozz, don't do the 30-minute recipes.
- May be helpful or not, but this is how I make cheese: Choose one recipe and stick with it. Then tweek the recipe one tweek at a time until you're satisfied. Ask these boards for help on what tweek you may need
I've been using the 200 Easy Homemade Cheese recipe, I've settled on the TA-060 culture and I'm quite pleased with the results. I was planing to use lipase sometime to see how it affects the taste, but I think it needs a little more time to mature. I also want to try to cheddar the curd mass eventually as opposed to waiting 3 hours for acidifying to the right level. I also want to try with added heavy cream or go the opposite way and try some 2% milk. I've always got some tweeks I want to try (but never more than one at a time)... As you can see, eventhough I like my current mozz, I'm always looking for a tweek to see what it does.
Final thought: the best recipe is Experience.