Overnight Mozzarella Cheese Making

I'm not a fan of quick mozzarella. I think its bland and tasteless. This version of slow mozerella takes half of the milk and cultures it slowly over 24 hours. This is my own creation.
2 gallons raw milk
1/16 th tsp mesophilic culture. I used M235
1/2 tsp liquid calf rennet.

[@matthewgiragosian]

Do you think the raw milk helps with the strong curd or the overnight culture?

[@lisagauthier5968]

Hey, it’s cheese time!