After reading Gourmet this month, I have decided to make my own mozzerella cheese. Does anyone know where I can purchase rennet tablets?
Thinking of trying to make my own mozzarella as well. I might have a source that could get me raw milk, but would like to do a test batch before possible ruining great creamy raw milk. What pasteurized milk would yield the best results? I usually buy the whole organic milk from Laiterie Lamothe, but is this flash pasteurized? Also I found mixed information about homogenized milk. Anyone has any tips?