Making Homemade Mozzarella

Finally was able to found a recipe that used up 2 gallons of my goat's milk to try my hand at making fresh Mozzarella.

I thawed all my frozen milk and then put into a pot and pasteurized the milk first.  I let the milk cool overnight and started my cheese the next morning.

First I measured out 2 1/2 tsp citric acid powder into 1/4 c cool water till dissolved.  I then added this to my pot of 2 gallons of cold milk and mixed well. I then warmed the milk and citric acid mixture to 88 degrees.

Then separately I added 1/2 tsp liquid rennet to 1/4 c cool water. Once the milk reaches 88 degrees I shut the stove off and added the rennet mixture and mixed slowly but well.  I covered it up and let it rest for 20 minutes.

 

Goat's milk curd formed for Mozzarella

Once your curds have set and it well cleanly break away from the side of the pot you need to cut it into 1 inches squares.

1 inch square cut curds

Then I let it rest for another 10 minutes to let the whey seep out of the cut curds.

Next you slowly warm the curds to 108 degrees.  The recipe said to stir slowly and often and keep the temp for 35 minutes.  I only did this step for 10 minutes as my cheese was fully formed after 10 minutes.

Cooked curds at 5 minutes

 

 

Cooked curds at 10 minutes.

This curds are very heavy at this point. Once cooked and formed I drained it in a colander.

Cooked Cheese curds draining. 

As you can see the cheese is one heavy piece now so its not really necessary to use cheese cloth to drain.

At this point I separated the cheese into 3 bunches.  I salted one at a time.  Next time I will be adding more salt as I don't think I added enough.  I took one salted bunch and placed in a plastic tupperware container and put in the microwave for 40 seconds.  Then I used the back of a large spoon to start the kneading as the cheese is very hot. Once it cools you can knead it will your hands like you would bread.  I didn't stretch the cheese this time but will next time.

Fresh Mozzarella

I was able to make two large pieces of fresh mozzarella and also a bowl full of small mozzarella pearls.

Two large pieces of Fresh Mozzarella

Mozzarella Pearls

The mozzarella melts really well.  Jamie made some stuffed jalapeno peppers with it.  He cut a jalapeno pepper in half and deveined and seeded.  Then he added a piece of folded up pepperoni and then topped with the fresh mozzarella and baked.  They were delicious.

Next we made a Fresh Mozzarella, Tomatoe and Cucumber salad with a great dressing.

Fresh Mozzarella, Tomatoe & Cucumber Salad

I still have the two large blocks left that I'm going to shred and make lasagna with this week.