Store by me recently had a sale on non homogenized milk and cream so I looked up some how to's and decided to take the homemade dairy plunge...and it WORKED! I was able to get about a lb of fresh mozzarella, a quart of ricotta, a lb of butter, and 3/4's of a lb of buttermilk out of it. I already had rennet and citric acid, but those are fairy cheap, I think I paid 5 dollars for the both, and they make about 50lbs of cheese. This was out of a gallon of whole milk and a little over a quart of cream. I make my own pasta with eggs from the neighbor and was able to turn the ricotta and mozz into homemade fresh ravioli.
Walked into an italian store near me this weekend and fresh mozzarella is 10/lb, their homemade ricotta was 8 a quart, and their raviolis were 10-13 a dozen based on flavor, I got 6 dozen and still had cheese left over...never buying those things again!