|Hand-crafted goats milk mozzarella|
I don't usually re-post things I've previously published on my blog, but I thought I would make an exception for my goat milk mozzarella. This is because I find myself revisiting this post at the beginning of each mozzarella making season. I need to refresh my memory for the amounts of citric acid and rennet. It's a good post with lots of good information, but I'd like it a bit more concise. Hence a heavily revised re-post.
Goats Milk Mozzarella
- Let milk sit in the fridge for at least three days. Back when I was a mozzarella making beginner, I was advised that for mozzarella, at least, goat milk should be at least three days old. This has to do with pH changes that make a more elastic curd (as opposed to crumbles). I can absolutely verify that this is true.
- Skim the cream and save. You can make whole milk mozzarella, but this is an excellent skim milk cheese.
|You don't need these exact items, just something similar|
- stainless steel cooking pot large enough to hold a gallon of milk
- strainer or colander for draining whey from the curds
- 2 bowls, I like my old crockery ones
- one to hold the strainer and catch the whey
- one for hot water for curd stretching
- rubber gloves, insulated if you can find them
- instant read thermometer
- slotted spoon for removing curds from cooking pot
- knife for cutting the curds
- skimmer for diffusing citric acid and rennet solutions as they are poured into the milk
- measuring cup
- smaller sauce pan for brining the cheese
For the cheese:
- 1 gallon goats milk, raw or pasteurized (I use raw)
- 1/2 tablespoon citric acid
- 1/4 teaspoon liquid rennet
- 1/2 C non-chlorinated water
- 1/4 C non-chlorinated water
For the brine: (mix and heat until salt dissolves)
- 1 quart whey
- 1 quart non-chlorinated water
- 1/2 pound canning salt
- Optional: skim the milk and save the cream for something else. Mozzarella is the one skim milk cheese that I make.
- Pour milk into the large pot. Mix citric acid in 1/2 cup water, stir well. Pour into the milk through the skimmer. Stir to mix well.
|The skimmer helps diffuse the liquids being poured,|
especially rennet, so that it mixes before curdling
- Slowly heat to 88 - 90° F (31 - 32° C)
- If the brine is already made, I begin to heat it now to about 100° F (44° C). If this is the first batch, the brine can be made from the drained whey (see below)
- Mix the rennet in the 1/4 cup water. Pour it into the milk through the skimmer. Stir to mix well. (To read about the different types of rennet, click here).
- Allow the pot to sit about 30 minutes, or until the curd forms a "clean break". Clean break is when it can be sliced cleanly with a knife.
- Cube the curds with a knife and let rest 10 minutes.
|The curd is cut at an angle to hopefully make 1 inch cubes of curd|
- While the curds are resting, set a kettle of water to boil for stretching the curds.
- Gently drain the whey from the curds through a colander or by scooping the curds from the whey with a slotted spoon
- Pour the hot water into the large bowl. With cold water adjust the temperature to about 145 - 150° F (63 - 65° C).
- Break the curd into small pieces and place in the hot water.
- With rubber gloves, stretch the curd until it is smooth and glossy. If it begins to get stiff, return to the hot water for several seconds. The heat keeps the cheese soft and pliable.
- Place in the warm brine. Turn every 15 minutes for a total brine bath of about 2 hours.
- Drain the brine from the cheese. Wrap the cheese (plastic wrap or baggie) and let sit for several hours in the fridge for the salt to dispurse.
- Enjoy fresh, or grate and freeze for later use.
My goal is to make enough for when the goats are dried up before kidding.