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]

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



[Non-text portions of this message have been removed]















[Non-text portions of this message have been removed]

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







[Non-text portions of this message have been removed]

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



[Non-text portions of this message have been removed]











[Non-text portions of this message have been removed]

--- 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]

>