Wow- "dead easy, A no brainer"? I can't see how those terms could be applied to making mozzarella, unless you're trying to be insulting. It's not toast. And where do you live that milk costs like $2 a gallon?
Yeah, I was afraid it would come over like that after I posted it. Wasn't meant to be. But, yes, I do mean that the process of making mozzarella-type cheese from milk is easy, and can be done in a home kitchen with no special requirements other than rennet. You could substitute lemon juice for citric acid, and all the rest is standard kitchen equipment. Now I did not imply that making really great mozz is dead easy, but as said before, really great mozz is hard to find commercially also, at least over here.
And over here I pay 69 eurocents for a litre of full fat milk (not the most expensive 'brand', not the cheapest either) in one of the major supermarket chains in Holland. that translates to $3.48 per US gallon, at the current exchange rate.