I would like to make some mozzarella

[gmac]

First time attempting cheese.  I have raw, unpasteurized cow's milk lined up.  Very few buffalo here in Canada.
But, I need some advice.  I have ordered rennet and thermophilic culture (Mad Millie DY17 if that means anything).  I've looked on line, read recipes etc and I think I'm ready to give it a go.  I haven't made cheese in 20+ years so I'm sure I'm probably jumping straight into the deep end but hey, it's sink or swim and I'm trading homebrew for the milk and I make a LOT of homebrew so I can get more when I screw it up.

I was going to try the recipe in the bocconcini thread.  Is this a good starting point?
I'm open to suggestions.
Thanks

[DeejayDebi]

Some people find a mozzarella difficult. I never have it was my first cheese way back when. Not sure if there is more than one bocconcini recipe but if it is the one I posted - just wait. If you give it the time it needs (I make it in the evening then cut and stretch the next day) it is a lovely cheese that has never failed me. I think most people rush it and it will fail on you. Good luck!

[gmac]

Some people find a mozzarella difficult. I never have it was my first cheese way back when. Not sure if there is more than one bocconcini recipe but if it is the one I posted - just wait. If you give it the time it needs (I make it in the evening then cut and stretch the next day) it is a lovely cheese that has never failed me. I think most people rush it and it will fail on you. Good luck!

I'm pretty sure it's the one you posted. When you say "just wait", I'm guessing you mean don't rush the process and wait overnight for the right pH?  Or should I wait until I've done a few others? 

[DeejayDebi]

Wait until morning -don't rush!

[gmac]

Thanks.  I do have one follow up question - which will probably blossom into about 20 more - but how do you control your temperature?  I see you using a hotel tray in the sink.  Is the sink filled with water?  I'm sort of assuming that the sink is filled with hot water to give you a thermal mass that will keep your tray at 90F but I'm not sure.  I'm reluctant to try this on the stove because it is such a low temperature. I'm worried of over shooting 90F.

[DeejayDebi]

Yes in that picture I was trying to show that you didn't need a stove and tap water would work perfectly. The pan JUST fit in my sink! I just add a bit more hot as it cools off. retty easy that way.