Thank you, I will try again. The recipe only said to not use UP milk, so I thought it would be ok. I really wanted this to work.
And it shall work thanks to your new CheeseForum.org buddy who lives probably less than 25 miles from you! Get some Twin Brooks pasteurized but not homogenized whole milk. It is available here in Enumclaw at our local QFC so you might find some at a QFC near you. If not, Google Twin Brooks (they are up near Lyndon) and see who has it in Seattle. About the only local P&H milk that has a shot at making decent cheese is Pantry Essentials from Safeway/Albertons - the cheap brand, by the way! I don't know if it will make mozzarella. While this cheese
seems easy to make it's not. You've got to have the temperature and pH just right even if you do get good curd formation (which is the usual problem with P&H milk). Here is a
link to a better 30 minute mozzarella recipe.
Welcome to the Forum. You'll find lots of help here. But, it will take you some time to learn the art. Once you've got it you'll make better cheese than you can buy and be the envy of all your friends.