When will consumers wake up to the shrinking food package + inflation scam?

[Drahthaardogs]

61. I make my own mozz and ricotta because

When I moved to Nebraska, I could not even find real ricotta cheese for making cannoli at Christmas time. Despite having a historic "Little Italy" the Italian-Americans in the midwest have done a shitty job of preserving their heritage and passing on some of the old customs to the next generation (they could learn a lot form the Mexican-Americans about preserving their heritage while embracing America). Anyway, I could not find anything worth eating out here. As such, I started making my own marscapone and eventually my own mozz. Some cheese really require the right equipment, an aging room, raw or at least not high temperature pasteurized milk. Ricotta, marscapone, and mozz do not.

This is where I get my stuff and the recipe I use (the microwave one). There are likely other sources, but this is the one I use.

http://www.cheesemaking.com/

If you like homemade pizza, try the Caputo OO flour from Italy for pizza (King Author makes a version here). It has a lower protein content so less gluten formation. As such, you can start making pies that are close to the real Napoli style you find south of Rome.