Mixing mozzarella without clumping Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. 
Ex) I cook some pasta, and add the cheese/milk right after draining and attempt to mix.

Is there a way to thoroughly mix this hardheaded cheese?
You need to add in your cheese in small quantities and stir after each addition.

I'm not sure what you're making, but you could make a cream sauce prior to mixing the pasta with milk/cream, cheese and butter.  Again, though, you'll want to add the cheese in small quantities and ensure that it's incorporated before adding another batch.