Goats Milk Mozzarella

6
Millie Johnson

By
@BISCUITMAKR

This is a quick recipe for mozzarella that I got out of a Hoegger catalog. I used goats milk instead of cow milk and put it in a salt water brine. It reminds me of the Oaxaca cheese that I love to use in some of my Mexican dishes. Your family is sure to love this cheese !

Rating:

★★★★★ 2 votes

Comments:
Serves:
about 1 pound or more
Cook:
1 Hr 35 Min
Method:
Stove Top

Ingredients

  • SUPPLIES

  • ·
    stainless steel pot to hold 1 gallon
  • ·
    long knife to cut the curds
  • ·
    large spoon
  • ·
    colander
  • ·
    thermometer
  • ·
    large stainless steel bowl
  • INGREDIENTS

  • 1 gal
    gallon whole milk * if using store bought milk you will need to add 1/2 tsp. calcium chloride to 1/4 cup cool water
  • 1 1/4 tsp
    citric acid powder
  • 1/4 tsp
    liquid rennet or 1/8 tps tablet ( i used liquid) * if using raw milk reduce rennet by 1/3 to 1/2
  • 1/2 c
    cool water, divided in half
  • 1 Tbsp
    non-iodized salt (i used kosher salt)
  • BRINE

  • 1 gal
    cool water
  • 1 1/2 c
    plain salt, no iodine !

How to Make Goats Milk Mozzarella

Step-by-Step

  1. To make the brine, dissolve salt into 1 gallon of cool water.
    *** Add ice to this, right before you plunge cheese into it. ***
  2. Put the cool milk into a stainless steel pot. Dissolve citric acid into 1/4 cup of cool water. Stir into cool milk.( Stir in calcium chloride and water mix also if using store bought milk.)On med. heat bring temperature up to 88 degrees F. Remove from heat. Mix rennet into 1/4 cup cool water and while stirring add this to milk. Stir for 10 seconds. NO LONGER !
  3. Allow milk to set for 15 minutes to coagulate. DO NOT STIR DURING THIS TIME ! When it has coagulated enough it should be firm and when you dip your finger into the curds it will break cleanly over your finger. Cut the curds into 1 inch cubes and let rest for 10 minutes.
  4. Place the pot into a sink of hot water and SLOWLY bring the temperature of the curds to 108 degrees F.. Hold at 108* for 35 minutes. You will have to add hot water to sink to keep temp up. Stir every 5-10 minutes to keep the curds from matting together. Drain the curds into a colander and let set 15 minutes.*If you want to save the whey put colander over a deep bowl or another pot before draining.* Mean while put a pot of water on to heat to 155 degrees F.
  5. Dump curds into large stainless steel bowl. Pour the heated water onto curds. Work and stretch the curds using large spoon ( I used a solid rolling pin ) and your hand or another spoon, untill you can form a ball. Once formed put into a cold, salt water brine for 30 minutes. This will cool and salt it at the same time.
  6. Remove from water and wrap. Refrigerate. Will keep for 2 weeks.
    You can use the whey to make ricotta cheese or use in baking in place of milk or water.

Printable Recipe Card

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