Yesterday I made an esperiment, I used pasteurized but not homogenized milk and unlike my usal firm mozzarella made from raw milk (perfect for scamorza and to enjoy the stringy texture of mozzarella) this one gave me a softer jucier texture that was perfect for a caprese.
You can find my previous mozzarella here https://www.reddit.com/r/cheesemaking/comments/1taidn5/mozzarelle_e_ricotta/ and in connected topic also the recipe to make both mozzarella and scamorza.
this was expensive to make since I got milk at 4,86€/liter at an agricultural cooperative (I was there to get duroni cherries, in Pecetto, they are the best). But since I now know it works I can just make some esperimento to pasteurize milk from raw milk at home to get softer mozzarella if that's what I want (and I can find raw milk at 1€/liter so even cheaper compared to supermarket fresh milk about 1,75€/liter).
by LiefLayer