Making Mozzarella Cheese From Goat's Milk

 

And it is tasty!  I love cheese and figured that since I had fresh goat milk at the ready, I'd give it a try instead of feeding the milk to the chickens or dogs.  Or freezing it for later.

I had purchased junket rennet several years ago for something that I have no idea what it was for (probably for a custard or ice cream) but figured rennet was rennet.  According to some cheese makers you can't use junket rennet - that it is best with custards and ice cream -  but other cheese makers said that you can.  I went with the other cheese makers and, lo and behold, you can use junket rennet to make mozzarella cheese.

There is even a little instruction booklet inside the box that has the recipe for making mozzarella cheese with junket rennet. The recipe called for one gallon milk but I felt that would be too much so I cut the amount in half using instead: 1/2 gallon goat milk (pasteurized), 1/4 junket rennet tablet and 5/8 teaspoon citric acid.  


You can find the original recipe here and it is also listed below for you to print for later use.  The website also has other recipes that you can grab and more information about cheese making.


The junket rennet I found at the grocery store by the gelatin/pudding products.  Citric acid can be found in with the canning supply products.  Both you could easily find online somewhere, I'm sure.

I think the only thing I would change is near the end where you add 1 teaspoon salt to the 1 cup of curd before microwaving.  It made it a little too salty.  It wasn't unpleasant but a little too salty for my taste.  Maybe I didn't mix it in well enough??   And the only other note about this was that when it does call for cooking in the microwave for 45 seconds... if it looks like paste, don't worry.  I thought I had made goat milk paste, too.  It is about that consistency and I just kneaded it with the spoon, as directed, for a few minutes longer.  I was sure it was ruined and that it was only going to be good enough to seal the leaky watering can I use in the greenhouse by the time I was done.  But when I felt it was kneaded enough I dumped the glob into a small glass pyrex bowl, pressed it down, smoothed it about, covered and set in the fridge....wishing it good luck.


Well, it turned out better than expected.  No longer was it the consistency of paste but cheese, it was delicious (always a plus!) and I'm going to make another batch of mozzarella and smoke it this go around, along with some hard cooked eggs!

Don't forget to copy and print out the original recipe for your reference.


AMERICAN MOZZERELLA

by Dr. David Fankhauser, for Redco Foods 10 June 2003

"American mozzarella" is the cheese commonly used on American pizza. It is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Equipment

5 quart covered stainless pot with heavy bottom

1 cup pyrex measuring cup

2 cup pyrex measuring cup

Thermometer

Long bladed knife

Sterile handkerchief or non-terrycloth dish towel

8 inch strainer

Receiving container to catch draining whey

1000 watt microwave oven

Ingredients

1/2 tablet "JUNKET" Rennet Tablet
1-1/4 teaspoon citric acid
1 gallon milk(whole milk for a richer flavor or skimmed milk for low calorie cheese) 

Instructions:

1. Warm milk over gentle heat 88ºF (31ºC), take care not to scorch.
2. Dissolve 1-1/4 tsp. citric acid powder in 1/2 cup cool water. Add to 88ºF milk, stir well.
3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1-2 hours, until a clean break is achieved.
4. Cut curd into 1/2 inch cubes.
5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42º C (108ºF). Hold at 42ºC for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container, let drain for 15 minutes. Save whey to make ricotta if you wish (see recipe)
7. Break up curd, mix in 1 teaspoon salt thoroughly.
8. Place 1 cup of salted curd into 2 cup measure.
9. Microwave on high for 45 seconds
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball.
11. Drop into cold, salted water (1/3 cup salt per quart), let sit in refridgerator for a day, store in an air tight container. Use within a week or so.