Who Cut the Cheese

I attempted to make some cheese the other day.  Apparently making mozzarella and ricotta go hand in hand.  It all went pretty smoothly on the ricotta end but the mozzarella turned out to be more of a queso blanco, still tastes good.  The only way to make it fool proof is to find a way to get fresh unpasteurized milk, if anyone knows where to get it please let me know.