pity to throw it away. I've tried using it as a replacement for water in bread. Any other suggestions? If they were real mozzarella experts they would know it tastes much better 24 hours after it was made. Was there any left then and did it improve? It needs to settle and the texture changes slightly so perhaps there was hope for yours? Not that it was all that bad supposedly. "Blessed are the cheesemakers," said Jesus, according to The Life of Brian. No he didn't. Small correction... In the film, Jesus says 'Blessed are the Peacemakers', but the people standing at the back mishear him and start arguing about it. This being the whole point of the sketch (and the film). IF you're really interested in making cheese at home Goto http://handyface.wordpress.com/ blog - he knows how to make cheese in the house and is full of a lot of very interesting tips, tricks and suprises. Another good site for advice is: http://cheeseforum.org/articles/ Response to frustratedartist, 15 November 2012 12:50PM Your method of using yogurt is perfectly acceptable but sometimes, if yogurt is not acidic or sour enough, you end up using a lot of it. But it works. What about whey? An interesting and intriguing question. I don't know. It bothers me to throw it away, yet I don't know what to do with it. Of late, I read about whey as source of protein. Here is something I read recently on possible uses of whey: http://www.salad-in-a-jar.com/recipes-wi\\... Whey