--- In raw_goatmilk@yahoogroups.com, "Heidi" <wefroggy@...> wrote:
>Hello Heidi;
I am also a new member in Ohio. My first goal was making mozzarella because it
freezes well and my husband makes and eats pizza just about every day. In order
to do a great mozzarella you need to order the proper cultures. I used "The
Dairy Connection" online. I wasted countless gallons of milk into our hogs for
over a year until I broke down and bought the proper innoculates. They really
weren't that expensive. It was more of a hard-headedness "I'll do it myself"
problem on my part, but I digress. There are two types of innoculates you can
try. One you have to make cultures and can re-produce them(but it is a pain to
do and takes up alot of fridge space and mason jars) and there is DVI (freeze
dried non-reproducing) type. Save yourself the headheache and get the DVI
cultures. They are labled TA and LH. The other thing you need for that authentic
"Italian" flavor is Calf Lipase. I also tried their Veal Rennet and these things
combined made the best mozzarella my husband the "pizza connisieur" has had in
about 25 years.The price cut buying the pound vs. the 2 oz of rennet and lipase
is definately worth taking the larger esp. since it all has to be shipped
overnight to not kill your cultures. As for a recipe that might appeal to you
check out the goat site for Fias Co Farms. When I was starting out, under three
years ago it was a life-saver literally of information. In their recipe she only
uses one of the two cultures TA and LH I tried it both ways and we liked the
flavor from the two combined better. The cultures come in mylar envelopes you
need to keep cold and they are set as for a factory batch of cheese. The sizes
say how many teaspoons of innoculates are in the package for me it takes 1/8
teaspoon to do a 3 gallon batch. Just to give yourself an idea of what you need
when ordering. I then re-tape the mylar bag and ziplock it to keep from
contaimination.
Hope this helps;
Michele Melanson
Osuch A Dairy
>
>
>
>
> 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
>
> [Non-text portions of this message have been removed]
>