Mozzarella is pretty awesome stuff. Anyone with 1/2 a taste bud though can pick out the difference between the rubbery rubbish in the "cheese" aisle (between the Velveeta nut-ball and the pepper-jack) and the good stuff found in higher end markets. What's the difference? Heat, chemicals & machines. The rubbery stuff is pasteurized, full of preservatives and is totally overworked by machines. The good stuff isn't. What do ya say we make the good stuff?
There are a few reasons to get after this as a project now, rather than later.
- Meddlesome douchebags don't want you to be able to purchase raw milk or have unpasteurized cheese. When was the last time you heard of someone getting sick from milk or cheese? Me either. Let's move on.
- Because of the above, those same meddlesome douchebags have conspired with the government to create nanny-state regulations which have made raw milk tough to find. Locate someone who sells it, and make it worth their while to continue to do so. The stores that sell it, don't like to promote that fact so as not to draw attention. Just help keep them selling, by buying.
- Summer is going to be here in but a few months. That means tomatoes and that means caprese. You want to make sure you have this down PAT by the time your tomatoes are coming ripe.