Thursday, September 15, 2011

Quick Mozzarella Cheese

1  Gallon of Goat Milk

1  1/4  Teaspoon Citric Acid Powder, dissolve in
  1/4 Cup cool unchlorinated Water

1/4  Teaspoon Liquid Rennet (or 1/8 Rennet Tablet) , dissolve in
   1/4 Cup cool unchlorinated Water
Put the very cold milk in a stainless steel pot. Add the dissolved citric acid and stir well.

Heat the milk to 88 F

Add dissolved rennet and stir for 10 seconds.

Let milk set for 15 minutes to coagulate. ( Do not stir)

Cut the curd into 1 inch cubes and let rest for 10 minutes.

Slowly heat the curds to 108 F, you can do this by placing the pot in hot water.
Keep at 108 F for 35 minutes. Curds will shrink a little.

Poor curds in colander and let drain for 15 minutes.

Now for the fun part!

Break up a cupful of curds into a microwave safe bowl.

Add 1/2 teaspoon of salt.

Heat on high for about 50 seconds.

Now start stretching the cheese. If it is to hot to touch, use a fork to work it. If it is not quite stetchy yet, heat for 20 more seconds.

Form a ball, let cool. Store in container, place in refrigerator. Will keep for about 2 weeks,
or can be frozen!