Comment by motohagiography

I probably paid $20 in organic whole milk retail and a few hours of time for a yield of about $7 worth of mozzarella. The economics likely make more sense for aged cheeses where you can have some value add in your process to make it more notably homemade. Everything about dairy in Canada is absurd anyway, so you may have better luck elsewhere. Something I can make in sufficient quantities to age and enjoy over a longer period would make the afternoon more worthwhile, imo.