But in the end I continue to produce three basic types. The chevre which can be used plain or with herbs. The whole milk ricotta and mozzarella.
I highly recommend using the heavy kitchen gloves for the stretching. Saves your pinkies from 145 degree heat. I also individually wrap the balls and put them in a freezer bag and store up to 6 months while retaining the moisture and stretch of a fresh ball. In addition I have found this recipe easy to halve while retaining the positive traits of a whole recipe.
Keep in mind that as overwhelming this may seem at first time and practice are great teachers. The first time I made cheese was the same as my first time out with canning. Both the ingredients and myself were all over the kitchen and as I slowly cleaned up I found myself wondering "is this worth it"? Now these many years later I can judge a stretch by touch and shine . I can tell a water temperature by touch and just how long to hold those curds to get them going again without the thermometer for internal temperature. Just as my large animal veterinarian Dr. D said when questioned about how long after you graduate does it take to become good at what you do? Answer: "Why do you think they call it practice?"
Three of my favorite go to books: