Homemade Goat's Milk Mozzarella

• Refrigerated

  • 1/2 tsp Rennet

• Baking & Spices

  • 2 tsp Cheese salt

• Dairy

  • 2 gal Goat's milk, fresh

• Other

  • 3 tsp Citric acid (non-gmo click here to buy

Found on weedemandreap.com

Description

Ingredients

• 2 gallons fresh goats milk
• 3 tsp. citric acid (non-gmo) Click here to buy
• 2 tsp. cheese salt, divided Click here to buy
• 1/2 tsp. rennet (not junket rennet) diluted in 1/2 c. cool water Click here to buy

Directions

• Sterilize your pot & equipment. Pour 2 gallons of cold milk into the warm pot. Once the temperature reaches 55 degrees, add citric acid by sprinkling an stirring slowly. Put the pot on the stove and turn to MEDIUM-HIGH heat. While stirring contantly, bring the milk to 80 degrees. Once it reaches 80 degrees, reduce the head to MEDIUM heat. While stirring contantly, bring the milk to 90 degrees. Once it reaches 90 degrees, stop the stirring, turn off the heat, and add 1/2 tsp. of rennet diluted in 1/2 c. of cool water. Stir for only 15 seconds in an up & down motion, then stop the stirring. Cover the pot and let it sit for 5 minutes. After 5 minutes, take a long knife an cut the cheese top to bottom and side to side to create cubes. Turn the heat to MEDIUM, an while stirring slowly & gently, bring the temperature to 100 degrees. Remove the cheese and place into a colander. While the cheese is draining, add 1/2 c. salt to the whey and bring to 175 degrees. Divide the cheese in half and dip into the whey with a cheese ladle. Heat the cheese until it is soft and you can press it with your fingers with no resistance. Once the cheese is hot and soft, stretch it with your (gloved) hands, and fold it over itself, about 10 times. As it gets shiny, salt with 1 tsp. of salt and continue stretching. Form into a ball and cool it in ice water for 30 minutes. Wrap in plastic wrap and store in the fridge for up to 1 week and in the freezer for up to 6 months.