I had two recipes (mozz.-wrapped tomatoes and Armenian string cheese) that I had been dying to make that needed homemade mozzarella. I bought curd to give them a try the first time, but I would try making my own next time. It's a lot of fun to work with (especially for the string cheese, which involves lots of twisting and pulling, like taffy).
We took a class in mozzarella making here in New York. You have to purchase the curd, but it was relatively easy. The hardest part was basically putting your hands in extremely hot water to form the ball...BUT it was so worth it. Better than any I have had outside. Ate it with olive oil, tomatoes, basil.