Hi Heidi. Welcome to the group. I'm in Alabama. As for me I do some cheese but
not a whole lot. A friend of mine however has done every recipe (not
exaggerating) from Ricki Carroll's book. She never pasteurizes her milk even
though all the recipes call for it. A recipe I got from her for mozzarella is:
1 gallon milk
1/4 c cool water with 1.5 t citric acid dissolved in it (she has also used lemon
juice at times)
1/4 c cool water with 1/4 t rennet dissolved in it

Bring milk to 88 degrees.
Add citric and rennet and stir well.
Let sit at 88 degrees for about 15 minutes until curd forms.
Cut curds into 1 inch squares and drain for about 15 minutes.
Bring the whey up to about 140 degrees.
Put the drained curds in and with clean hands, work the curds until stretchy.
(This was very hot for me so I brought up to 140, put in the curds and waited
till it cooled off enough for me to handle)
Form into a ball or balls.

This cheese melts. I did find it flat tasting and asked someone on this list
about adding salt. They suggested putting in a salt brine after forming into
ball. Haven't tried it yet but will next time I'm ready to make it.
Vicki




________________________________
From: Heidi <wefroggy@...>
To: raw_goatmilk@yahoogroups.com
Sent: Monday, July 13, 2009 5:02:50 PM
Subject: [raw_goatmilk] Another new member

 



Hi,
I am from Tioga County PA. I am planning on getting my own goats in the
spring but have been using raw goats milk for a couple of months now. I am
mostly trying for cheese at this point. My question is for those of you who
do make cheese from raw goat milk. I can make chevre fine, but mozzarella
eludes me. I have found a couple different recommendations for the
mozzarella, but they all call for pasteurized milk, which I would prefer not
to do. Any suggestions would be great.
Thank You.

Heidi Hart
Pure Hart Soap
www.purehartsoap. com
"Nature teaches more than she preaches. There are no sermons in stones. It
is easier to get a spark out of a stone than a moral,"
John Burroughs

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