More on "Animal, Vegetable, Miracle"

A couple of weeks ago, I blogged about a book I'd started reading, "Animal, Vegetable, Miracle: A Year of Food Life," by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver.
As I wrote before, it's about a year of local eating. I'm reading it slowly, savoring the stories of Kingsolver's asparagus crop and her cheesemaking hobby.
Cursed with lactose intolerance, Kingsolver makes her own cheese! She makes it seem simple enough. Now I'm curious. I'd love to try to make my own cheese, just for fun.
She attended a workshop at the New England Cheesemaking Supply Company in Ashfield, Mass. Kingsolver and her fellow fromage enthusiasts make six kinds of cheese during the daylong class.
I checked out the Web site, and the 30-minute mozzarella kit intrigues me. At $24.95, the site claims you can make 30 pounds of cheese from the cultures, vegetable rennet, etc. (And, vegetarians take note: The company offers vegetable rennet. No calves are killed in the making of your cheese.)
Fresh mozzarella in 30 minutes? My mouth is watering. It likely wouldn't compare with Campagnia's mozzarella di bufala, but we're in the U.S., where we can't have unpasteurized fresh cheese anyway!
Have any of you tried making cheese? What were the results?