Raw Milk

So every morning two litres (a little more than half a gallon) of raw buffalo milk is delivered to our door. Our "milkman" (dudh-wallah?) arrives by bicycle and hands me a large stainless steel can full of milk. I have to go pour the milk into a pot and return the can.

By the way, our milkman is a total hunk.

However, he smells terrible--some rancid combination of sweat, alcohol and raw milk.

Then I have to boil the milk for about twenty minutes. From there, the sky is the limit.

I have mastered making paneer and yogurt so far. It is funny, I got the yogurt cultures from my friend, who got it from her friend, who got it from her friend. While it is definitley a little funky, we are probably making yogurt culled from the Vedas or at least Partition. It tastes incredible, pungent. Butter is coming, as soon as I have skimmed enough of the cream to make it.

What I really (REALLY) want to make is buffalo mozzarella. I can't figure out how find rennet. There must be some way to make mozzarella without rennet?

In the meantime, I am clabbering milk. From the clabber I can make sour cream, cream cheese, and buttermilk. For now, I am happy to have paneer.