Thanks to all who responded yesterday. I ended up stopping at the BridgeMarket under the Queensboro. Got the Meadowbrook whole milk in the glass bottles. It was not homogenized, but it was pasteurized. The actual cheese-making took about an hour using a "30-minute mozzarella kit" I bought from the New England Cheesemaking Supply Company. A gallon of milk made a softball sized ball of mozzarella. I have to say, it was a bit involved, but the results were delicious! Ate it while it was still lukewarm with tomato, basil, and olive oil. I highly recommend it!