How Make Goats Mozzarella Guide for Beginners
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- čas přidán 2. 08. 2016
- Homemade Fresh Goat Milk Mozzarella Recipe
For the cheese
1 gallon of goats milk (best if it’s 2-3 days old). Find raw milk in your state www.realmilk.com/real-milk-fin... www.westonaprice.org/
1 1/2 teaspoon citric acid amzn.to/2aNK41e
1/4 teaspoon liquid rennet amzn.to/2aNJSPJ
1/4 cup pink himalayan salt amzn.to/2aNKm8B
Other sources
New England Cheese Making Supply www.cheesemaking.com/
Cultures For Health www.culturesforhealth.com/che...
Liners www.leeners.com/
Other tools
Digital Thermometer amzn.to/2aNLh8W, Regular Thermometer amzn.to/2aAoF8v
Slotted spoon amzn.to/2auZ3sQ
Colander amzn.to/2alX3mZ
Measuring Spoons amzn.to/2aNLpFt
Measuring Cups amzn.to/2alXnlE or both here amzn.to/2avb0VC
Glass Storage Container amzn.to/2aNN6CS
Gloves amzn.to/2aStpeG
For the brine
1 quart of water (or 1/2 water + 1/2 whey)
1/4 cup salt. Best to use pink himalayan salt.
Step 1. Acidifying the milk
1. Slowly heat the milk to 55 F (13 C).
2. Add citric acid and mix it in well.
Step 2. Form the curds (by adding rennet)
3. Slowly heat milk to 88 - 90 F (31 - 32 C)
4. Dissolve rennet in 1/4 cup of cool filtered water.
5. Add rennet to goat milk. Mix for 15-30 seconds ONLY. Use up&down motions!
6. Let sit for 5-15 minutes.
7. Cut curd into 1 inch cubes.
8. Turn the heat up and keep the curds at 100 F - 108 F for 15 minutes. Optional : you can then turn off the heat and wait another 5-15 minutes if you are not in a rush letting the curds “rest”.
9. Scoop curds carefully into a colander.
Step 3. Woking the curd
10. Heat the whey to 150 F (65 C).
11. Scoop curd in your slotted spoon and warm it up submerging it in whey.
12. Once you see the curd melting and softening take it out and start stretching and folding it. Use rubber gloves. At this time you can sprinkle salt on the curd as you work it. You’ll notice the curd becoming smooth and shiny. That means you’re done.
13. Put the cheese ball in a bowl of cool water or brine.
Music Credits: Strange Day “Piano” - Jak na to + styl
I've been making different goat cheeses for quite some time now. I was never brave enough to try mozzarella cheese till I saw your recipe. Nice simple method. Thanks
This is by far the best explanation I have came across to make mozzarella from goat milk! Thank you! Subscribed :)
Thank you! I'm glad it was helpful. Please share
So very happy to see the weston a price link to find raw milk 😁
Thanks for the good video
Thank you! Looks fantastic! Can't wait to try it! Many blessings to you!
love the simple instructions!
When you stir, you count for 5-30 sec then stop,and cover the lid for 5-15 minutes. ...... The question is , you cover the lid and still leave it up upon the fire or not?
Thank you for making this video. I will be trying it this week and am looking forward to it. 😊
Just made Mozarella according to your recipe. Thanks a lot for your concise instructions..
Super interesting! Thank you
great way to explain!! Thank you!!!
Love your explanation
I'm going to try this today! It's so hot and muggy out today...I'm staying in and making cheese...thank you so much for this!
Excellent video.
Great job loved it.
Was having trouble making this cheese until I came accross this video. Thanks
OK well done! 👍It's clear what I'm asking before? Thank you very, nice and clear explanation 😘😊👌
Thank you!
Thanks....wonderfull.
I'm glad you added the blooper at the very end--made me laugh 😄
Thank you for your video! I am looking to move on from soft cheeses.
Thank you😘
Hi,
Love your video. I had some trouble when I poured in the rennett. It seemed to react instantly and letting it sit undisturbed for five minutes resulted in a balled curd I couldn't cut.
Why would this be happening? I couldn't get it to the right consistency for pulling and stretching.
I used the cheese on pizza anyways and the texture was rubbery.
Any idea on what I'm doing incorrectly?
This is my favourite video of the 15 or so videos I've watched on CZcams. Wonderful job, very thorough. I was wondering about how long it'll last both in the fridge and in the freezer!
Thank you for the comment. I'm glad it was helpful for you. I talk about storage times at 7:08
Traditional Living Yes, thank-you. That's one of the things I loved about your video. You are very clear and thorough.
This video is gonna change my life
I will cook one!👊
Do you keep the pot on the heat while the cords are forming?
Hi, can you share the quantities of rennet and Citric acid you are using in this recipe?
yum
I was just going to use the fresh milk from the morning milking of the goats to make this cheese....as it's already about 88 degrees F...is it better to refrigerate it for two days...your recipe says 2-3 days old is best. Can you please explain why this is so?Thanks and awesome video BTW :)
can i use frozen for 4-5 day of goat milk?
How I make this using low salt or no salt?
May I use skim goat’s that I ran through my cream to separate or do I need to use unseparated?
Hi I don’t think skim milk works since you need fat to make cheese
do you mean 55F or 32C, because 32C is around 88F
how long do we have to keep stretching the cheese I look at the recipes and I think its too difficult and morever it does not keep for a longer period so please let me know tks.
If you are looking for cheese to last longer you would have to make a cheddar style cheese. Or you can make a semi hard goat cheese that is very simple and lasts for a couple weeks in the fridge. This recipe is actually very simple compared to most.
Nancy gibbs and sexwife you have to do is a bit of the old ex
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Sexysexy.
Nancy gibbs and sexwife you have to do is a bit of the old
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could i not use the rennet?
short answer no. Rennet has an enzyme that curdles milk. You have to have some sort of rennet, be it from animal sources or plant sources. It's easier to buy it for the first time you're making cheese but in the future you can experiment making your own rennet from plants ( like nettle or milk thistle). If you don't have rennet on hand you can make use lemon juice or vinegar to make a different kind of cheese
Has anyone tried it with pasteurized milk does it actually work?
You have to add liapase powder if it is pasteurized milk.
My first try at cheese (besides paneer), and it failed--the whey separated but curds did not form. I did a half batch and used two quarts of different brands of goat milk. One was ultra pasteurized, so maybe that was the problem? I'll strain and have a soft cheese, I hope.
Everything I've read is that because the Ultra Pasturized milk is heated to to such high temperatures, it is not suitable for cheese making.
@@donnasolon5244 Thank you!
Where the reicpe she said she'd put in the comments?
Homemade Fresh Goat Milk Mozzarella Recipe
For the cheese
1 gallon of goats milk (best if it’s 2-3 days old). Find raw milk in your state www.realmilk.com/real-milk-fin... www.westonaprice.org/
1 1/2 teaspoon citric acid amzn.to/2aNK41e
1/4 teaspoon liquid rennet amzn.to/2aNJSPJ
1/4 cup pink himalayan salt amzn.to/2aNKm8B
Other sources
New England Cheese Making Supply www.cheesemaking.com/
Cultures For Health www.culturesforhealth.com/che...
Liners www.leeners.com/
Other tools
Digital Thermometer amzn.to/2aNLh8W, Regular Thermometer amzn.to/2aAoF8v
Slotted spoon amzn.to/2auZ3sQ
Colander amzn.to/2alX3mZ
Measuring Spoons amzn.to/2aNLpFt
Measuring Cups amzn.to/2alXnlE or both here amzn.to/2avb0VC
Glass Storage Container amzn.to/2aNN6CS
Gloves amzn.to/2aStpeG
For the brine
1 quart of water (or 1/2 water + 1/2 whey)
1/4 cup salt. Best to use pink himalayan salt.
Step 1. Acidifying the milk
1. Slowly heat the milk to 55 F (13 C).
2. Add citric acid and mix it in well.
Step 2. Form the curds (by adding rennet)
3. Slowly heat milk to 88 - 90 F (31 - 32 C)
4. Dissolve rennet in 1/4 cup of cool filtered water.
5. Add rennet to goat milk. Mix for 15-30 seconds ONLY. Use up&down motions!
6. Let sit for 5-15 minutes.
7. Cut curd into 1 inch cubes.
8. Turn the heat up and keep the curds at 100 F - 108 F for 15 minutes. Optional : you can then turn off the heat and wait another 5-15 minutes if you are not in a rush letting the curds “rest”.
9. Scoop curds carefully into a colander.
Step 3. Woking the curd
10. Heat the whey to 150 F (65 C).
11. Scoop curd in your slotted spoon and warm it up submerging it in whey.
12. Once you see the curd melting and softening take it out and start stretching and folding it. Use rubber gloves. At this time you can sprinkle salt on the curd as you work it. You’ll notice the curd becoming smooth and shiny. That means you’re done.
13. Put the cheese ball in a bowl of cool water or brine.
Music Credits: Strange Day “Piano”
She made a mistake regarding the temperature. 32C is not 55F it is 89F. She needs to clarify this for the sake of the recipe
I went back up and looked and she said it right. Slowly heat the milk to 55 F (13 C) Slowly heat milk to 88 - 90 F (31 - 32 C)
I just let the goat milk sit out until the milk comes to room temperature.
55 F is actually 12,7 C
now im goated on mozzarella sticks
Who here would like a latte with steamed Austrian goat milk?
I would, but I'm on the wrong continent!
The instructions are sooooo simple, they tell you the wrong temperature 55F (32C) - 32C is 88F - and dont tell you quantities of Citric acid or rennet. I have made 2 batches of this and cannot get curds to form. I am sure there is a recipe somewhere which actually tells you what needs to be done and what quantities to use.........