you do actually get some of the leaf structure inside that you are supposed to get. It's quite salty but hiding under there is a hint of that creaminess and freshness we crave in a good example. It wouldn't stand up in an assemblage with great tomatoes and basil but melted on a pizza it would probably pass muster. Just. In short, a good try" Heartened, I follow up Rayner's pizza suggestion. I top a base with my mozzarella, artichokes and capers. The mozzarella is too firm to melt completely, but my guests are happy. "I could live on this," says one friend. Take that, Mozzarella Bob! I guess you could have done better without the kit and its strange ingredient. Or, you could make Indian fresh cheese, paneer, with very little difficulty. Whole milk, Heat it without letting it boil. Add lemon juice to separate solids. After it cools down , put it in cheese cloth, let all whey drain. Shape it to make cubes and you are ready to eat in few hours. Time less than an hour, rest is for heating and draining. Add the lemon juice to warm milk and keep watching with a low heat on until you see it go yellow/green. Then take it off the heat and lift out the curds with a slotted spoon. Try not to stir much if at all as it breaks down the curds. You can't really over do it with the lemon juice, it just gives you