It turns out that you can make fresh mozzarella with regular milk. I still bought the Organic Whole Milk, rather than the regular stuff. It's the first gallon of regular milk I think I've purchased in 16+ years. Even though we use other dairy products, for milk, it's only soy in our house. I may need to try the cheese with soymilk next....
I think the cheese is good. It's not as soft as store-bought fresh mozzarella - it's much firmer. I'm not sure if that's a temperature issue (too high?), a rennet issue (too much?), or a patience issue (not wanting to keep dipping and kneading). Or, it could be something else entirely.
Either way, I have more fresh cheese! And a huge (!) pot of soup that I made from the leftover whey. I'm calling it lasagna soup because that's what it smells like. The whey smells a little like ricotta, and once all the vegetables are added and some noodles, it's more or less the same ingredients. Except there's no parmesan. And lasagna doesn't usually have celery and carrots. Or peas or green beans. Or a little bouillion. Whatever.
We also have 1/2 a pot of chili left and if I don't make black bean soup tomorrow, I'll have to find room in the freezer for about 6 cups of black beans. And I also have to figure out where to put another 4-5 cups of navy beans. There's no room in the freezer!