So I made the lengthy trek to the biodynamic farm store and bought 2 gallons of raw milk. Then I made mozzarella cheese with 1 gallon of it. Everything was different with raw milk. The curds set up differently. Not harder, but cleaner. More custard-y.
Stirring the curds was different. After a minute or so, they started to congeal around the spoon like this.
The cheese looks different. Today's cheese is on the left. More translucent, creamier, smoother. The cheese from whenever it was I did it last, is harder, more fall-apart-y. It still got flat though! What's the secret to nice, round mozzarella balls???
I bought some mighty fine looking tomatoes so I could make Caprese salad (a slice of tomato, a slice of cheese, some olive oil, and some basil). The tomato looked wonderful, but it tasted like... sawdust and ashes.
I cannot wait. Stress that. Cannot wait until I can make a Caprese salad with a tomato so fresh that it's still warm from the sun, fresh mozzarella cheese and basil leaves, just picked. Mmmm. Yum.