Here is some information about the production of mozzarlla.
Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut to large, 1"-2" pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is further cut to 3/8" -1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2-5.5, which is the point when the cheese can be stretched. The cheese is then stretched and kneaded to produce a delicate consistency -- this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." [8] It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.

I found a video about making mozzarella cheese on youtube. Unfortunately I am unable to add any links here.

It should be possible to do this at home... I think.

Buy it!!

However, thanx YAMADA.

Hi Yamada,
Your information on mozzarella making is very interesting. I didn't know that's how they make it.
I really love mozeralla. I want to know what is rannet? where do you get that from?

Thanks,
sun

I think you may have the right idea. I have just heard that a Buffalo Mozzarella Association in Italy has been closed down as they found a percentage of cows milk in it. Tut tut tut. You have to pay a huge premium for it so I hope they go to jail.

I really hate it when these crooks try to pass off their crap as something good. Just like the supermarkets that inject water into their meat the greed heads. OOps, I have gone into a rant. Sorry. 

There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. Realistically, it ain't gonna happen if you want to do it right. Plan on it taking about an hour and a half to 2 hours. As you make more batches you can cut it down to maybe an hour or so.

I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. If you have access to farm fresh milk your even better off and I'm jealous. You can also use goat, buffalo or camel milk :) :)

I love mozzarella, I'll check youtube. See what i can find.