I've made mozzarella before out of both store bought organic cow's milk and raw cow's milk from a nearby farm. Today I made it out of my own goat's milk. Not only is it more delicious, I also got more cheese out of a gallon of milk. Our goats have a pretty high butterfat content, maybe that's the reason. When I was done making mozzarella I made ricotta out of the leftover whey. I felt really good about my success with the mozzarella because earlier this week my attempt at chevre (goat cheese) didn't go as well. The chevre was more like yogurt which I'm eating on my cereal in the mornings so it wasn't a total bust.