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This is our second time making Mozzarella. The first time we did okay considering we used a candy thermometer that showed the temperature in five degree increments, and I put in a little too much rennet.
Even so it turned out delicious, so we were excited to try it again.
After adding citric acid to the goat milk, then bringing it precisely to 88 degrees, adding rennet and letting it sit for a few minutes, curds begin to form and voila you have the beginnings of cheese.
A little more heat (precisely 108 degrees) and a little stirring, the curds and the whey separate further and the curds begin to firm up.
Drain for a bit.
A hot (precisely 170 degrees) salt water bath.
A little kneading and stretching.
And there you have it, a beautiful little Mozzarella Cheese Ball
That is like the COOLEST THING EVER!!! Can I have some for my birthday?!
ReplyDeleteHow many days does it take to get enough milk to make this, by the way?
ReplyDeleteWe used 1 gallon of milk for this batch. With the girls feeding there kids I only take 1 quart per day, so this was 4 days worth. After the kids are weaned I should get about 1 gallon per day. I should have wieghed the finish product before we began to eat it. I estimate it to be approx. 12 oz.
ReplyDeleteSo yummy! So cool! Can't wait to try it. Now you guys can just give homemade cheeseballs to everyone for all occasions.
ReplyDelete