I tried the 30-minute mozzarella using the Ricki Carroll recipe just last weekend. I was a little disappointed in the result as well. I used store bought whole milk which had been pasteurized and homogenized. I'm not sure I did the processing correctly toward the end though. I think I kneaded it for too long in between heatings, and ended up not getting the final temp hot enough for good stretching. It ended up a little shiny, but not all that stretchy. Also, the cheese, once cooled, was pretty much flavorless, and a little bit spongey. The other recipe in the Ricki Carroll book says it should be done with Farm Fresh cow's milk. Anyone tried that recipe with regular store bought milk? If so, how did it turn out?