Mozzarella Cheese

Mozzarella Cheese

Raw Goat Milk Mozzarella Cheese

How we make mozzarella cheese from raw goat's milk

Ingredients
  

  • 3 gallons Raw goat's milk
  • 1/4 tsp Double strength rennet
  • 2 Tbsp sea salt

Instructions
 

  • Gently warm milk to 86F (30C) and then turn off stovetop
  • Mix citric acid with 1/4 cup water until dissolved and then stir thoroughly with milk
  • Measure pH level and target around 5.2, add small amounts of citric acid dissolved in water until this pH level is achieved
  • Once pH level is close to 5.2 then add the rennet and mix well for no more than 15 seconds
  • Let the curd set for 5-10 minutes
  • Cut curd into cross sections
  • Turn on the stovetop and warm cheese to 95F while gently stirring the curds
  • Strain curds in a colander for about 5 minutes and then flip the curd and drain another 5 minutes
  • Cut the curd into 1 inch cubes
  • Heat about 1/2 gallon water in a pot to 150F (you can also use reserved whey)
  • Add the cubed curds to the heated water and let sit for a few minutes and then gradually mold them together with a wooden spoon or spatula as they heat up
  • Once curds are molded together begin gently mixing it together with your hands and then start stretching slowly
  • As you stretch you will need to dip the cheese occasionally to keep the curd warm which will improve the ability to stretch
  • Once the stretched cheese displays a shine to it then mold into a ball and submerge in ice water for about 20 minutes to cool it down and keep its shape

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