Say Cheese!

So, we made cheese. Mozzarella to be exact.
Let me start by saying a few things:

First of all, making Mozzarella cheese is not difficult. It takes less than an hour, and you can actually eat that cheese as soon as you're finished.

However - if cost is an issue, or you're doing this to avoid spending money on cheese - this is not the cheapest way to go about it.

You need Rennet, Citric Acid, salt, and Whole Milk.
You have to be very choosy about the milk because some dairy's now ultra pasteurize their product to preserve it longer. Ultra pasteurizing means the milk has been super-heated. Great news for supermarkets, bad news for cheese makers.
Ideally, the best milk to use is fresh unpasteurized product from your own dairy cows (HAHA) or same from a local farmer. Know your farmer - be their friend.
The site - cheesemaking dot com has a "Good Milk" list on where to find un-ultrapasteurized milk, as well as many recipes and products for sale. I recommend them. They also have an excellent tutorial on "30 minute Mozzarella" which is what we used.

Our cheese came out really good - after a few bumps in the road (ie - the whey and the curd didn't separate properly - causing me some concern, however, the impact was only lower yield, not trashing the whole project as I'd feared), we came up with 2 (roughly) pounds of delicious mozzarella which we used on rustic pizza for supper.

Total cost for this project was about $20.00 - far more than buying processed, shredded cheese from the store, but worth it to us, because we know exactly what went into that cheese, how old it was and where it came from.
If those reasons are as important to you as they are to us, this is the way to go.