Nice thread, I was unaware of Stracchino before. I'd love to try this at home, but we don't have half 'n half here in the Philippines at all. Raw milk, no problemo! I got my first rennet from Australia. I really want to visit there and take a cheese course or two.
Norma, you said you save your whey for making pizza dough? I do "microwave mozzarella" here, lacking a thermophilic starter. It is basically citric acid to acidify the milk, then rennet to curdle. The whey is fairly acidic, probably in the 5.2 - 5.4 pH range, though I need to check those numbers next time we make. My current dough recipe is left over from my kitchen oven pizza. It uses some yeast in a poolish. I've changed the procedure on the dough, still doing the poolish but letting it rise overnight in the refrigerator. It will double in size and gives me a fairly air crust. Would the acidity of the whey damage that? My current dough needs a lotta help in the flavor department.