Tuesday, October 21, 2008

Making Goat Cheese: Mozerella


I've been making cheese from our goat's milk for 8 years. I make it when milk is abundant and keep it in the freezer for the winter, along with lots of frozen milk. We eat all the cheese I make. Yummy!

Here's the easiest cheese recipe in the world. No need to culture it as the citric acid does the work. Don't forget the salt, like I sometimes do.

Joybilee Farm Mozerella Cheese
Total time 1 to 1 1/2 hours

2 tsp. citric acid crystals
2 gallons (8 litres) of fresh goat's milk, strained and still warm (85'F)
1/2 tsp. liquid rennet mixed in 1/4 c. water
1/2 to 1 tsp. of sea salt

Mix citric acid into 1/4 c. warm water and stir until fully dissolved. Stir into goat's milk. Allow to sit for 15 minutes. Stir in rennet solution and stir for 30 seconds to fully mix. Allow to sit undisturbed for 45 min. to 1 hour. Cover bucket to keep out dust, insects, etc. Curd will solidify.

Cut curd by stirring with a spoon or cutting with a knife. Allow to sit for 15 minutes until curd sinks to the bottom of the bucket and whey separates.

Strain out whey into a microwavable dish -- I use a glass bread pan. Stir up curd and remove as much whey as possible. Add salt to taste usually 1/2 to 1 tsp. It is the salt that gives this cheese its flavour.

Microwave on high for 30 seconds. This will partially melt the cheese and allow you to begin the stretching.

If the cheese is too hot to touch, do the next step with two spoons until you can handle the cheese safely. Begin by kneading the cheese within the glass dish, as you would bread. Drain off any whey that seeps out. Once the texture changes and becomes more stretchy, you can pull the cheese into a rope and fold it back on itself, several times.

To finish fold into a loaf and allow to cool at room temperature or in the refrigerator. Slice or grate. It melts well. Use for pizza.

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