Mozzarella tastes best when it's freshly made. For best quality results use organic, full cream unhomogenised milk. There are at least two brands widely available from the supermarkets nowadays. Use filtered water as chlorine can interfere with the cheesemaking process. Recipe comes from the Mad Millie Beginner's Italian Cheese Kit. Store leftover whey in ice cube containers in the freezer and add to smoothies or baking. Liquid smoke can be added to the brining liquid for extra dimension in flavour.