My first batch of mozzarella was fail. Well, partial fail. Well, total fail in making mozzarella but not fail in making something edible that tasted good. It was a texture fail. First batch I got crumbly non-stretchy curds with no meltability. Boooo. But they were still delicious. I munched on them kind of like popcorn, and top dressed my nacho cheese with them.
Then yesterday on take two I got actual real, honest to goodness, melty, stretchy, "peely aparty like string cheese" mozzarella!!!
It's awesome. I'm so delighted.