Posted By Drew Vics on March 10, 2013
In the case of mozzarella the savings are somewhat negligible. It depends on the price of the whole milk you buy. At an average $3.50 per gallon around our neck of the woods, factoring about 17 cents for calcium chloride and citric acid (you could use a lemon instead of powder), the total per batch comes to $3.67 or so, which yields right around 10 ounces.
Comparing that to decent quality fresh commercial mozzarella, about $3 for 8 ounces, we’re looking at a total savings of about 8 cents per batch. Maybe nothing to write home about, but it’s a fun hobby, and well worth the time if you enjoy it. Also, the $3 is probably the low end of the range for commercially available fresh mozzarella.
Cheaper to go to the store? That depends on how far away the store is, and your MPG 🙂