"30" Minute Goat Milk Mozzarella- Cheesemaking at Home
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- čas přidán 12. 01. 2018
- If you are looking for a faster mozzarella than our hybrid recipe, give this citric acid recipe a try. My editor and I had fun playing with the green screen!
For this you will need fresh goat milk, citric acid, rennet, kosher salt, and optional lipase.
Thank you for watching. The goats are about to freshen (the dairyman's term for give birth and start milking. Please subscribe so you don't miss upcoming videos.
We also love to hear from you. Comment and let us know how your cheese is coming along!
Facebook: / hammockhavenfarm
Website: www.hammockhavenfarm.com/
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We're a rare breed those of us who can't do cow but CAN do goat. Thank you for your hard work in sharing how we can work with goat dairy.
Thank you, I can't wait to try this technique!
I've made this twice now with success each time. I find it works well to microwave in a bowl with a table spoon or two of whey. Thanks for the tutorial!
I love all your videos! Have repeated most of them with great success.
Awesome! Just the tutorial I needed. Thank you!!! I have suddenly found myself in a situation with all the fresh goats milk I could want or need. I am looking forward to watching more of your ways to utilize it.
Thank you for the informative videos.
Awesome video
Cannot wait to try this recipe! Thank you!
Thanks very informative 👍🏼
I’m excited to see your videos ! I have a goat farm and I’m pretty much SOLO out here in my area...and hardly any good sources out there for making cheeses with goats milk . Please share all you do with videos , I am very grateful for them. You don’t know how excited I am to see another goat farmer on here doing REAL GOAT CHEESE RECIPES!! thank you so much
I am so glad you found us! We will keep bringing videos as regularly as we are able. We have a few things we'd like to work on- some bloomy rind soft cheeses, how to use the cream separator, etc. Be sure to get notifications so you'll see when we have a new video out. Thanks for watching!
Thank you very much for your recipe, a nice hello from Abitibi Témiscamingue in Canada😊😊
Thanks a lot for thus recipie. I made it and it turned out great. I didnt get the salt content right but the cheese was delicious and extra stretchy like a good guality motzarella
I love your videos.
This was very helpful. I am now successful making mozzarella.
charming just charming young woman delightful presentation thankyou
Your doe is so gorgeous I just love her thank you for sharing😍
Thank you! She's a mama now milking over a gallon a day!
Great video thanks. Can't wait for my girls to kid I usually have good luck with my cheese but last year not so much lol can't wait to try this way
Angela Shurtleff I hope it works well for you!
Enjoying your videos and want to try making cheese. Getting some goats milk from some local farmers to try first....I'm now in the "convincing the reluctant husband" phase that adding goats is a great idea. Maybe the good cheese will help. Thanks for sharing
Goats are certainly addictive. I think even hubby will end up loving them. :)
Looked good 👍
Thanks for watching!
Thank you very much for making this video , it inspired me to go ahead and make mozzarella without the microwave . Not gonna lie i was intimidated to do it without the mic, but now after doing it with just the hot water, i think i prefer it that way much better . Thank you very much for your inspiration:)
I hope it turned out delicious!!!
I was just going to ask if it could be done without a mic. Would you mind explaining how you did it without microwaving it?
I'm excited to try this when we get our goats! Done a lot of work with cows milk, but I'm new to goats milk processing, So much easier to watch someone do it than trying to learn by reading! Do you have suggestions on how to do the heating/stretching part without a microwave?
Goat are like potato chips- can't have one (or two, or three). They tend to grow you you! Without a microwave, just heat your whey up to about 160*. Cut your curd into cubes and submerge it to let it melt, then work into balls.
Thank you! We have only had the ladies a few days and milk is already piling in my fridge. Hoping to try this tomorrow!
You said that you can make ricotta from the left over whey but I don't see a video on your CZcams channel on it. Where can I go to learn how to do this? Thanks for your great videos. My first try, your 30 minute Mozzarella was a success.
Good job!
I like to recommend mozzarella as a first time 'starter cheese' for folks interested in learning to make cheese, primarily because it's a confidence builder, being as how most other cheeses, especially cheddar take some aging time. This cheese is one that ya can make in short order, as you've demonstrated, and then use it for Italian dishes like lasagna, pizza, or a topping for all sorts of things.
Thanks again!
Landon@TLC Apiaries & Farm
Landon Reynolds that or a soft cheese like chèvre. Something with instant gratification and snackability. :)
Thank you...I do enjoy your videos...I love goat milk cheese...but...I have no access to fresh milk...I bought the available goat milk in the store and tried so many times and failed every time...but I won't give up :)...I'll try your directions and hopefully it'll work...thanks again and God bless...
Unfortunately, most of the goat milk in the store is ultra pasteurized. You won't get it to set a curd. Have you tried RealMilk.com or Craigslist?
I wish I could visiting you farm ! So not know where that is. Wish to be or spend some time to see your farm and how you make a cheese.
regards, from Europe
When you add the rennet and wait for 20 minutes. Is that off heat correct? Mine never set up.
Hello, Do you have a recipe for one gallon? I goofed up the first batch by doing the math wrong. Also wondering if vegetable rennet works differently. I would make the two gallon batch if I had a big enough pot.
Hey there best you tube Buddy. I got two goats and a basket of grandchildren. Chocolate & Strawberry Milk, Pudding, pizza and String cheese. Stretch thin strands and have somebody else stand by with scissors to cut into sticks. All this talk about baby formula shortage and goat milk. I tell you goat milk works on calming autism and spoiled rambunctious little boys. I'm winning, lol. It's magic. I got a microscope. Thanks for teaching me what to do with it. What else can I do with it?
I have alot of lime in my well water. When i boil a film is on everything. Will this effect the cheese.
Do you have any other alternatives to lipase? Thank you.
I am gonna try mozzerella again today. The hybrid version was a fail but have a better thermometer and new rennet we’re gonna try it. Thx for all your awesome videos!!! Have you made goats milk burrata yet?
I'm sorry to hear it didn't work out. Try the Oaxaca recipe and stretch like mozzarella. It's my new favorite!
I have been meaning to make burrata. I have a batch of mozz going now. I may have to try some!
How do you store it after it is made and how long will it keep?
What did you add for flavor
How do you store the balls of cheese? Do you float them the whey in plastic containers?
Can you use rennet tablets? if so any idea how much?
We have Lamancha goats too love them. We are getting milk now from our's. Have made soft cheeses and mozzarella. Wanting to try the hard cheeses. Love your videos. Can you share where you get your big pots, etc and cultures. Thank you
I'm sorry I missed a bunch of comments on this video somehow. I get most of my cultures from cheesemaking.com. The pot I usually use is a 10 gallon stainless brew kettle with spigot I bought on Amazon.
Please can you tell me the best type of goat for giving so much milk
Can you vacuum seal extra?
Dear I like your all videos, Please tell me the ratio of rennet to add in goat milk and another ingredients which you add in the milk for making cheese, I love to watch your cheese making videos.
The amount of rennet really depends on the particular cheese. For soft cheese like chevre, I use two drops per gallon. For a hard cheese like cheddar, it will be more like 1/4t per gallon. I hope that helps. Thanks for watching.
Great video! What thermometer do you use? I've had issues with reliability.
We use the Chef Alarm ( cheesemaking.com/products/chefalarm ) we prefer the rubber probe rather than the one that comes with it. Thanks for watching. -Chase
What is a little bit of water for the rennet?
I'm excited to get my milk goats and start making cheeses!! What about smoked cheeses? Do you smoke your cheeses?
I'm sorry I missed a bunch of comments on this video somehow. I don't prefer smoked foods so I have never done it. My friend has smoked a could goudas she's made. Good luck with your goats!
My mozzarella is really crumbly. When I pulled it out of the 105 degree water bath it was not a big bunch of cheese it was still almost in big curds. What did I do wrong?
Mine curdled anyways, even with using cold milk. What did I do wrong?
better idea what time is dinner ready ?
Hello Kristian,
My mozarella does not strech but breaks when I pull. What am I doing wrong?
Does matter how long the goats have been in milk?
I don’t know what I did wrong but mine sure doesn’t look like yours It seems like I have a lot more whey than you do. My Nigerians have very high butter fat there getting there stars I ordered from the same place you did it seemed not as smooth as your but it tastes good not snotty. Can you help me I’m new at this should I have taken it off the burner when it reached 82
Thank You for sharing! I took the goat milk and warmed to 86° added the half a cup of lemon juice and my milk instantly curdled. I threw it away after I spent several hours bringing it to the desired temp. I thought it was possibly my electric stove. I thank you for this information hopefully it will help. I need all the help I can get...You must have turned your stove up to high heat will warming the milk?
Add the acid while the milk is cold or it will curdle. Acid first, then warm it.
You can still eat it! It makes a cheese called farmers cheese if you strain it through some cheese cloth and press into a ball. We do it when we don't have enough time to make a more time-consuming cheese.
I saw your goats please can you tell me the name of this type and how many kg give per day
ok, I made your recipe tonight. I only ended up with 1.05 lbs from 2 gallons. is that a little low? did I stir too much? also, I ended up with 3 balls of cheese. 2 of the balls, when cool, they kind of come apart at the seams. is this a sign of "overworking" the cheese the way that you were talking about in your video? tia great videos by the way!
Hey Ron. Thanks for reaching out on FB. I am falling behind with replying to comments here. Life getting in the way and all that. Yes, that's a tad low, but there are fewer solids in the milk this time of year. I usually estimate 1 just shy of a lb of cheese from a gal of milk.
Very good information, but can you keep the camera on the food/pots so everyone can see the methods you use?
Fortunately we have been able to invest in a couple new cameras and have been working on using a variety of angles in our more recent videos. My (now) fourteen year old son is co-producer, editor, and cameraman for these videos. We are both learning as we go and we are trying hard to improve the quality of our content and camerawork.
We are glad you found our channel. Thank you for watching and for your input. Please check out our more recent videos!
I haven't made mozzarella before. We don't seem to have a mozzarella kind of culture down here! And string cheese? Who ever heard of that? But you make them look like lots of fun.
Do you always use lipase? I thought raw goat milk already contained its own lipase?
I looked up a recipe for ricotta & mozzarella gnocchi yesterday, which looks like something that could be another staple food item for goat owners!
Don't know how I missed this one, Ruby! I usually only use lipase in 30 min mozz and in feta. The milk develops enough flavor on its own in cultured mozzarella.
When you had it in the sink, how did you regulate the temp? Just add hot water from the tap or did you have a sous vide heater in the sink?
Before I had a sous vide I would add hot water from the stove.
Ok so.... do you need rennet? And what does the citric acid do?
I've only made farmers cheese (i think that's the name...) where the milk is heated to over 150F then add either lemon juice or vinegar.
Most of the time it turns out nice. But there are times when the curds are so small the whey won't drain through the cloth....
I dont know if this is because the milk is older or if i did something wrong... and if i did, i dont have the foggiest idea what because my method is the same as the recipe every time 😒 and as much as i like the good results, I'm getting tired of it. I want something new!
The mozzarella recipe sounds intriguing but i do lack the citric acid and rennet. They're not sold locally. I would have to order them and wait...
Unless they're not vital. I already have vinegar and lemon juice... will they work? If so i would be tempted to try this tonight!
Thank you!
I don't have a microwave...how do I heat the balls to form?
Can you do a video making mozzarella without a microwave? Thank you very much :)
I think you answered you own question ;)
Can you use lemon juice instead of the citric acid powder mixed with water?
You can. It's just more difficult to measure the acidity.
I've made mozzarella before and it tastes great but doesn't melt. Does it melt if you make it this way?
usbpphillips I actually find that this recipe melts better than the hybrid recipe. It doesn’t get as stretchy as a bag of shredded mozz from the store, but it passes the kid and husband test around here.
what would be the best way to heat this without a microwave? I have not had one for years
Heat the mozzarella cheese in 160°-180° water. You will then need to use gloves to handle the mozzarella.
If I do not have a microwave can I dip in hot water? What would be a good temp to use hot water in place of the microwave ?
hahaha searched the comments and found it!
Do you turn the heat off after it reaches the right temp?
Yes
can you make this without a microwave? I threw mine out 20 years ago!
TMT1473 sure. Just heat the curds in 150° water.
Can you make them into strips
What should be done if you don't have a microwave?
You can cut the final curd into about 1.5in cubes. Put enough cubes to form the size ball you want into hot whey or water. About 180* works best. Once it has melted you can form it like I do after microwaving. Use rubber gloves and a bowl of ice water to help protect your hands from the heat.
why did you microwave? Can we skip that?
How can you heat the curd if you do not a microwave?
You can place the cheese into water at the 145F to get the same effect.
Please 10 litter milk how many kg of mozzarella cheese can give
Could you add salt and herbs?
Susan Suits I always salt it. Of course you can add herbs. Just be sure they are dry or boiled. Enzymes in fresh herbs can be a problem.
Where did you get the lye powder paste?
@K Barnes so citric acid is what she sprinkled on from the jar after she had already added it at the beginning? She said it was for flavor?
Yes that does help. Lyr made no sense but I had no idea what she was saying. My husband even listened. Thanka so much
I live off grid no microwave what would I do lol
Freedom Ridge Homestead in that case, you can heat a bowl of water to about 170-180*. Put 1.5” cubes of the curd in and allow it to heat up. Then you can fish them out and work it into a ball. You may want a bowl of ice water handy and rubber gloves will help protect your hands from the heat. Good luck!
Never use a microwave that’s is all wrong
you said 2&1\2 citric acid you put in 5???
Fred Marshall I was using a 1/2t measure. The bigger measuring spoon is hard to fit in the bottle.
Can you freeze it ???
Yes.
What's the optional powder? I can't find it on cheesemaking.com.
Savannah Wolfson lipase. www.cheesemaking.com/store/p/132-lipase-powder-italase-mild-1oz.html
:)
Thank you, ma'am. Happy milking today!
Savannah Wolfson my pleasure. At it now.
Where are the ears of the goat?
This breed is called Lamancha. They are born with tiny ears (and big personalities).
HammockHavenFarm thanks for the reply, love animals!
What happened to her ears?
clare swift she’s a lamancha. This breed is born with little nubbin ears.
A La Mancha is one of my favorite breeds among all the goat breeds I love them all😍
They have the best personalities!
A 4oz. Bag of citric acid is $5.99 on Amazon plus shipping , a 1 oz. Bottle of lipase powder is $10.99, and a 2oz. Bottle of animal Rennet is $11.99. So far you have $28.97 into your mozzarella cheese not counting goat milk, goats, feed, medications, cheese press and so on. It just is not cost effective. But if you can afford it, knock yourself out. I have goats but I will buy my mozzarella cheese in the store for a quarter of the price.
Your comment was unnecessary. First of all, this vlog was posted a few YEARS ago, prior to inflation. Second, the lipase is optional. Third, most of us who have goats do far more than just mozzarella because we are worth the cost and effort.
@@barbarabrand190 Did not mean to offend. Just keeping it real for those who, like myself want to be as economical as possible in these times.
Microwave… is there a better way
I skip this step