It's true and so can you! Last year for Christmas, my in-laws gave me a cheese making kit and I finally got the motivation to use it. Thanks for the encouragement, Susan! The process was easy and the results were fantastic. I made a 3/4 lbs. ball of mozzarella that was better than anything I've tasted.
With crust and sauce from Standard Pizza, Susan and I made the best home-made pizza I've ever had. I used Boar's Head prosciutto, basil, and my mozzarella shown in the first photo. (Why yes, that is a Chambers stove in the background!) I drizzled a cookie sheet and the crust with olive oil and pre-baked it for 6 minutes at 500 degrees. This makes for a crisper crust that doesn't necessarily need to be thin to be crunchy. Our wonderful neighbors, Hadley and Margot, helped with consumption of the pizza (and a bottle or three of wine).
Milk selection is the most important component of cheese making. I used Mills River Creamery Cream Line milk that is low temperature pasteurized and not homogenized. Their website reports "that this leaves our milk with a better more natural flavor and protects some of the healthy enzymes that are needed for a healthier product" and I couldn't agree more. My attempts to make the mozzarella with an inferior product failed miserably. The bottom photo shows this.
It's not budget cheese at *gasp* $8 per gallon yielding 12 ounces of cheese, but you won't find anything fresher. Let me know if you want to come over and we can make some cheese!
Of interest to me and hopefully at least one other person