Believe me, once you have tried home made Mozzarella you won't want to go back to store bought stuff, it is THAT good. It isn't quite as easy as the ricotta and I have had a couple of times where it hasn't turned out right but I think that was down to a, forgetting to sterilising everything and b, using tap water instead of bottled water. Now, sterilising... my method which has worked up to now is to put the tools in the saucepan, fill with water and bring to the boil for a couple of minutes and then pour the boiling water into the heatproof bowl. Probably not the best way to do it but it works for me!
When you add the cheese salt you can add herbs or anything else you fancy instead, it will keep for up to a week (not in this house!) and you can use the whey for boiling pasta, making bread, soup stock etc. The whey has all the good stuff in it so it is a shame to chuck it out.
The last important thing is that you MUST use pasteurised milk, if you don't your cheese making is doomed from the start.
I have done this one as a PDF, I could tell you that I was thinking of you as it is easier to have a printable recipe is it not? But the truth of the matter is that I am on a mission to learn and test drive new software and I wanted to see how like iwork before I buy it.