That’s right, you can make mozzarella cheese in only one hour. You get all the special ingredients to make six individual batches for a total of almost 9 pounds of fresh American style mozzarella.
Note: “American style”. I think that means “full of chemicals that will make it taste like flavored plastic; look bright, shiny, and new; and have a shelf-life of 10 years”.
Actually, my wife used to make cheese from kits we bought online at the New England Cheesemaking Supply Company (their site isn’t working well) about 10 years ago. She made ricotta a lot, I think. She’d make hard cheeses, too, which you had to protect with wax and age for months. They turned out well if the wax-seal was air-tight.