I am not sure of the total time involved to produce enough mozzarella for a commercial setting, but a smaller pizzeria in town is now making their own handmade mozzarella each day. I would imagine it is cheaper, in item costs, to make your own motz, but the time involved and payroll needed to pay people to make it may erase any savings. I'm not sure. Anyone have experience with this?
The pizzeria in question I would estimate sells in the neighborhood of 200 pizza's on a busy day, give or take 25 pizzas.
We have a few local farms with non-homogenized unpasteurized milk produced in relatively small batches from organically raised cows solely on a grass diet without any antibiotics or hormones. The flavor of the mozzarella imade from this milk is quite delicious. It does not have the level of creaminess as true mozzarella di bufala from someplace like Battipaglia or other locals in Campagnia, but it is quite good, quite excellent in fact.
If I am not mistaken, most cows, without artificial assistance, will yield approximately 7-10 gallons of milk per day. Many cows in commercial large scale dairy farms are given enough hormones, steroids, etc and are milked nearly 24 hours per day to obtain a yield that can be as high as 70-90 gallons per day. Wonder if that assisted yield dilutes the "strength" of the milk and makes it less useful for good cheese making?