I've made mozzarella too, but not with lipase. I had wondered about ordering some, since the product, while good, was not as AMAZING as I had hoped (not that I was having inflated expectations or anything...
). I was also using the method where you microwave the curds and stretch, etc, but I think next time I'll just burn my hands in the hot water instead. It's too easy to overcook the cheese and then it's not soft. Still edible, just not soft. It does make a pretty good pizza topping! (now, if anyone has any water buffaloes around, that's the ticket!)
I saw something about using a culture to make the mozzarella- I'll look some more for that infomation, I think it'll add better flavor.