I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/ )about making mozzarella at home in 30 minutes or so, using milk and some ingredients that are easy to order online. It sounds like fun and I'd like to try it, but a gallon of milk? And doubtless half a gallon of whey to sneak into random meals for the next few days? It seems like a big commitment.
Is it feasible to just divide everything by 4? How accurately do you need to do that, because 1/16th cup of water to dissolve things in seems a challenge, as does 1/8th tablet of rennet. Or is it ok if you use twice as much rennet as you should and you're just wasting a little rennet? How do you adjust the microwaving time? Should I just accept that there's a reason all the online recipes involve a gallon of milk?