After making the mozzarella I brought the whey to a boil and added some lemon juice. This precipitated more solids, and after straining and draining I collected about 4 oz of ricotta. With the now very clear whey I made some bread rolls. It was a recipe from Bernard Clayton, for buttermilk bread. They came out very fluffy and soft. In the past I think I've been over baking the loaf style breads. Instead of 205˚ I think they are done when the internal temperature is only about 160˚.
For breakfast I made an egg sandwich with melted chevre, black trumpet mushrooms, and baby bok choy.