bag--eg thyme, oregano, lemon balm--which flavours the cheese. Happily, since electric fridges came in, sour milk isn't a problem, but it's a good Life Skill to have. I think your mozzarrella was a bit of a tasteless creation because you were using homogenized whole milk if you just bought standard stuff so the fat is dispersed evenly rather than at the top as cream. It makes the cheese pretty bland. Sainsbury's sell a non homogenized Jersey whole milk which is much more flavoursome than standard whole milk. Hugh F-W gave that tip in a column about cheesemaking and it made my attempts much tastier than first goes. I doubt you need a kit either. Waitrose sell vegetarian rennet for about 1.50 a bottle that lasts forever in the fridge. You can buy 5 muslin squares rom the baby department for a fiver and you can get citric acid for about a quid a bag in an Indian grocery store or a independent chemists. The milk's actually the pricey bit so I'll be trying the yoghurt cheese suggestions! I make paneer in a similar way. Bring a litre of milk almost to the boil, add a cup of yoghurt, keep on a low heat until it seperates. Strain through cheesecloth. It's great to have cheese than can be cooked without it melting. It's delicious cooked with spinach and cummin, for example. One questio- what do you do with the whey? An article aboput cheesemaking really neeeds to address this- it's a