hope this helps.
I make mozz using just an acidic component and milk at the restaurant. But for the first time home cook these kits are a good beginning and very reliable.
Heres another http://www.cheesemaking.com/default-cPath-22.php
I have the mozzarella kit but have not gotton to it.
Be sure to read about not using ultra pasturerized milk.
I have the Fankhauser recipes but thought a kit would be good practice.
I believe it has enough stuff to make 5 batches.