Mozzerella cheese recipe

[Guest guest]

I have had numerous requests for the recipe so hope it is okay I just put it on

here. We milk ten-plus goats in the spring and summer and have LOTS of milk to

deal with. I make gallons and gallons of raw milk yogurt, chevre (french goat

cheese) and mozzerella, and ice cream, also some butter. The Chevre and

Mozzerella freeze wonderfully, so it is a great thing to stock up on for winter

use. I have tried the hard cheeses a few times, but they really haven't worked

for me yet. Until my seven children are raised (we also homeschool them), I

just don't have the time to figure the hard cheeses out.

I have only done this with goat milk, but the cow milk should work fine too. In

fact I have been told the goat milk curd is more tempermental than the cow milk

curd.

2 gallons of fresh milk

2 1/2 tsp. of citric acid

1 tsp. liquid rennet

Dissolve citric acid in about 1/4 cup water and pour into cold milk. Stir a few

minutes. Heat milk to 88 degrees. Put the 1 tsp. of rennet in 1/4 cup of cold

water, then add to the 88 degree milk. Stir for 15 seconds. Let sit about 20

minutes or until a curd forms. Cut the curd into 1 " chunks and let sit 5

minutes. Then slowly raise the temperature to 105-108 degrees, stirring

periodically. This should be over a very low flame or do it in a sink,

gradually adding hot water around the pan.This should take about 30 minutes.

Once it is at this temperature. Keep it there for 30 minutes. By this time my

cheese usually starts to become one big ball. I just squeeze all the whey out

and put it in a dish in the fridge to cool. Oh, as I squeeze it, I add salt to

taste and knead it in.

This has worked great for us. You need the citric acid to get the stretchiness.

I suppose you could try experimenting and let it clabber on its own. But if you

let goat milk sit out for days it gets very goaty tasting. This method works

well for us. I buy my citric acid at the local food coop in bulk. I buy my

rennet through cheese making supply companies like New England cheesemaking

supplies. Hope this helps!

Shari