I have a giant basil plant in my yard that grows rampant and demands I eat it at every meal. This means that the caprese combination of mozzarella/basil/tomato/balsamic is a staple. But I always buy my mozzarella at the store. But I had no idea that it was one of the easiest cheeses to make yourself and only takes about 20 minutes. I pretty much had never considered making my own cheese before this.
You do need to get your hands on some powdered citric acid and rennet (vegetarian or non-veg), but otherwise it’s like any other recipe. Plus you get to do some kneading and actually work with curds and whey.
All of the steps are available at TheKitchn.com with lots of pictures to make it easy. And if you end up trying this out, let us know!