I made the "microwave" mozarella and it turned out well. I compared it with some "string" cheese that we had on hand - mostly for the grandchildren's enjoyment. I found that my mozeralla was bland in comparison though to the storebought. The storebought had more of a fuller, cheesier flavor in comparison. Also my mozarella was a bit more chewey than the storebought variety. I think I might know how to solve that but how can I get my mozarella not to be so bland tasting - it is almost tasteless in comparison. The storebought is just plain, unflavored mozarella cheese.