A FEW things before I give it a shot

[Reggae]

Ok, I picked up the thermophilic starter and rennet yesterday and we're going to give the mozzarella a whirl the next few days. I planned on just giving the recipe on this site a try http://www.cheeseforum.org/Recipes/Recipe_Mozzarella.htm

However, if you recommend a different one, please let me know

However, I have a few questions.

When is states to heat the milk to 90 degrees and then ripen for 45-60 minutes. Does that mean that I keep it on a burner during that time maintaining the 90 degrees?

It says dissolve ½ tab of rennet. I'm using liquid???

[FarmerJd]

Your milk will not drop in temp much over the 45 min if you wrap the pot in a blanket. The rennet instructions on your liquid rennet should tell you how much to add. This doesn't usually vary from cheese to cheese. Good Luck!