Think the trick is the microwave. As my moz was good. And not too rubbery.
:) and when I took a class hers was delish.
She put it into the microwave at first form. For 20 sec. yes hot for me too.
And then pull. My first time I pulled too much and it was rubbery second try
was better I put salt in and herbs and spices at first pull.
--
www.goodnessgraciousacres.com






From: Vicki Letlow <costar1972@...>
Reply-To: "raw_goatmilk@yahoogroups.com" <raw_goatmilk@yahoogroups.com>
Date: Thu, 16 Jul 2009 08:19:11 -0700 (PDT)
To: "raw_goatmilk@yahoogroups.com" <raw_goatmilk@yahoogroups.com>
Subject: Re: [raw_goatmilk] Another new member

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



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