Heidi,

Unfortunately you can not successfully make Mozzarella from goats milk - it
will always be like a rubber ball.

The proteins in goats milk are different than cow's milk and do not allow it
to stretch properly.



I took at class at Zingerman's creamery in Ann Arbor, MI and it was
explained very well (scientifically). I believe the protein structure is a
shorter chain in goat milk (not positive on specifics).



I have made great Feta, Ricotta, cottage, cheddar, etc.



I have Nigerian Dwarf doe kids for sale if you are interested. They are
from superior milking pedigree.



Sheri

Sheri@...











From: raw_goatmilk@yahoogroups.com [mailto:raw_goatmilk@yahoogroups.com] On
Behalf Of Heidi
Sent: Monday, July 13, 2009 6:03 PM
To: raw_goatmilk@yahoogroups.com
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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