Short-cut Goat Milk Mozzarella Cheese recipe
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Meal type||Appetizer, Snack, Starter|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Description||Great cheese for a beginner cheese maker.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 8 pints goat milk (pasteurized)
- 1 ¾ teaspoons citric acid (diluted in 1/2 cup cool water)
- 10 drops liquid rennet (diluted in 1/4 cup cool water)
- 2 teaspoons cheese salt (can also use non-iodized plain salt)
Place milk into kettle. While stirring vigorously, add the citric acid solution. (citric acid in 1/2 cup cool water).
If the milk is very fresh as in less than 3 days from goat to kettle, allow the milk to rest for a couple of minutes.
Apply heat to 32°C / 90°F.
Add the rennet solution by dribbling it through a slotted spoon.
Immedieately begin stirring the milk in an up and down motion with the slotted spoon, thoroughly mixing the rennet solution.
Stir for at least one minute.
Check for a clean break by inserting a finger into the curd at a 45 degree angle.
Pull your finger straight up out of the curd. It should be clean and you should only see a dimple where you had your finger.
With your curd knife or a long spatula, cut the curds beginning about 1.5cm (0.5") from the side of the pan.
Cut straight across, being sure to cut down the sides and across the bottom.
I cut the curds at about 1 inch intervals.
Turn the pan 90 degrees and repeat the cutting process.
For a final cut, insert the knife at a 45 degree angle and cut, turn the pan 90 degrees and repeat the process.
Heat the curds and whey to 40°C / 102°F, while moving the curds very slowly. I use the handle of the slotted spoon. You're cooking additional whey out of the curds.
Once at 50°C / 120°F, allow the curds to cook for a minute or two.
Longer cooking time yields better shredding cheese. I generally start ladleing the curds out after about a minute as we like to slice our cheese.
Ladle the curds into a colander which has been set into a larger bowl.
Take your time and be sure to get all the curds.
Heat the whey to 80°C / 175°F.
While the whey is heating, very gently pick the ball of curds out of the colander and hold them in your hands, allowing the whey to drain.
Dump the drained whey back into the kettle and put the curd ball into the big bowl.
You no longer need the colander.
Knead the curds into a 1.5cm (0.5") disc.
Add half the salt.
Turn the cheese in on itself and repeat the kneading and salting.
Form a ball again, and let the curds rest.
Once the whey is hot, pour enough whey over the curds to cover by about 1.5cm (0.5").
Allow to sit for a couple of minutes.
Using a pair of wooden spoons, move the curds around, maintaining the ball.
Push the curds together, and then gently pull them apart.
As soon as you can get your hands into the hot water, pick out 1/2 the curd ball.
Begin stretching by allowing the ball to elongate using gravity. You want to stretch about 30m (12").
Fold the cheese in on itself and repeat the process. You're looking for the consistency of taffy.
If the cheese doesn't want to stretch, dip it back into the hot water to reheat the curds.
When you have that "taffy" look, fold the cheese back on itself and gently form a ball by folding the raw edges under itself.
You should have a shiny smooth surface on the top of the ball.
Drop into ice water and repeat the process with the other half of the cheese.
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