I found the Ricki Carroll book very geared toward the US, which makes sense as she's located there in the New England Area which is cold.
Some recipes call for types of milk products not found in our supermarkets (the best milk always to use is full cream milk straight from the cow). Some practices would not be advisable in most areas of Australia due to our warmer climate as well.
Interestingly I found the 30min Mozzarella, easy and a good passable mozzarella for toasted sandwiches and pizza.
Ricki has this recipe on her website http://www.cheesemaking.com/store/pg/21.html
I wouldn't recommend this book.