Mozzarella Cheese

Name: Raw Goat Milk Mozzarella Cheese
Ingredients: 3 gallons Raw goat's milk; 1/4 tsp Double strength rennet; 2 Tbsp sea salt

Raw Goat Milk Mozzarella Cheese

How we make mozzarella cheese from raw goat's milk

Gently warm milk to 86F (30C) and then turn off stovetop
Mix citric acid with 1/4 cup water until dissolved and then stir thoroughly with milk
Measure pH level and target around 5.2, add small amounts of citric acid dissolved in water until this pH level is achieved
Once pH level is close to 5.2 then add the rennet and mix well for no more than 15 seconds
Let the curd set for 5-10 minutes
Cut curd into cross sections
Turn on the stovetop and warm cheese to 95F while gently stirring the curds
Strain curds in a colander for about 5 minutes and then flip the curd and drain another 5 minutes
Cut the curd into 1 inch cubes
Heat about 1/2 gallon water in a pot to 150F (you can also use reserved whey)
Add the cubed curds to the heated water and let sit for a few minutes and then gradually mold them together with a wooden spoon or spatula as they heat up
Once curds are molded together begin gently mixing it together with your hands and then start stretching slowly
As you stretch you will need to dip the cheese occasionally to keep the curd warm which will improve the ability to stretch
Once the stretched cheese displays a shine to it then mold into a ball and submerge in ice water for about 20 minutes to cool it down and keep its shape