How Make Goats Mozzarella Guide for Beginners
Homemade Fresh Goat Milk Mozzarella Recipe
For the cheese
1 gallon of goats milk (best if it’s 2-3 days old). Find raw milk in your state http://www.realmilk.com/real-milk-fin... http://www.westonaprice.org/
1 1/2 teaspoon citric acid http://amzn.to/2aNK41e
1/4 teaspoon liquid rennet http://amzn.to/2aNJSPJ
1/4 cup pink himalayan salt http://amzn.to/2aNKm8B
Other sources
New England Cheese Making Supply http://www.cheesemaking.com/
Cultures For Health https://www.culturesforhealth.com/che...
Liners http://www.leeners.com/
Other tools
Digital Thermometer http://amzn.to/2aNLh8W, Regular Thermometer http://amzn.to/2aAoF8v
Slotted spoon http://amzn.to/2auZ3sQ
Colander http://amzn.to/2alX3mZ
Measuring Spoons http://amzn.to/2aNLpFt
Measuring Cups http://amzn.to/2alXnlE or both here http://amzn.to/2avb0VC
Glass Storage Container http://amzn.to/2aNN6CS
Gloves http://amzn.to/2aStpeG
For the brine
1 quart of water (or 1/2 water + 1/2 whey)
1/4 cup salt. Best to use pink himalayan salt.
Step 1. Acidifying the milk
1. Slowly heat the milk to 55 F (13 C).
2. Add citric acid and mix it in well.
Step 2. Form the curds (by adding rennet)
3. Slowly heat milk to 88 - 90 F (31 - 32 C)
4. Dissolve rennet in 1/4 cup of cool filtered water.
5. Add rennet to goat milk. Mix for 15-30 seconds ONLY. Use up&down motions!
6. Let sit for 5-15 minutes.
7. Cut curd into 1 inch cubes.
8. Turn the heat up and keep the curds at 100 F - 108 F for 15 minutes. Optional : you can then turn off the heat and wait another 5-15 minutes if you are not in a rush letting the curds “rest”.
9. Scoop curds carefully into a colander.
Step 3. Woking the curd
10. Heat the whey to 150 F (65 C).
11. Scoop curd in your slotted spoon and warm it up submerging it in whey.
12. Once you see the curd melting and softening take it out and start stretching and folding it. Use rubber gloves. At this time you can sprinkle salt on the curd as you work it. You’ll notice the curd becoming smooth and shiny. That means you’re done.
13. Put the cheese ball in a bowl of cool water or brine.
Music Credits: Strange Day “Piano”