That is very clever, but I am not that keen on mozzarella cheese. I wonder if you could use parmesan instead. When we had a Jersey house cow, I used to make cottage cheese, butter, yoghurt, ice cream and Devonshire cream. We had about 5 gallons a day of milk to deal with and we fed the whey to our pigs. Such a long time ago.
How brilliant that the vinegar, makes the milk separate. Might try this. Thanks NBD.
