GOAT CHEESE MOZZARELLA RECIPES

Steps:

• In a large cheese pot, slowly heat 2 gallons of the milk to 86°F.
• Once the milk has reached temperature, add the starter by sprinkling it over the surface of the cheese and allowing it to rehydrate for 1 full minute. Stir it in using smooth, steady up-and-down motions. Add the diluted lipase using the same methods.
• Cover the milk and allow to ripen for 45 minutes, maintaining the temperature at 86°F throughout.
• Chill the remaining milk to 35°F in a freezer or by putting it in a plastic or glass container and packing it in ice. Once the temperature has dropped to 35°F, add the diluted citric acid and stir well.
• Add the chilled milk to the ripened warm milk and bring the temperature back up to 86°F.
• Add the diluted rennet to the warm milk by pouring it through the holes of your cheese spoon and into the milk, then stirring it in with the cheese spoon using steady up-and-down motions for 1 full minute. Let the milk set for 15 minutes undisturbed, until the curd gives a clean break.
• Cut the curd into 1/2-inch cubes and allow them to rest for 15 minutes. Pour them into a clean colander and allow them to drain for 15 more minutes. Heat a large pot of water to 145°F meanwhile.
• After allowing them to drain, cut the curds again, this time into 1-inch cubes. Prepare a medium-size bowl of ice water to chill the stretched curd in now before continuing on to the next step.
• Scoop a ladleful of curds into the heated water. Let them soak there in the water until their temperature reaches 130°F. Next, using your hands, begin stretching the curd using swift upward motions until it becomes smooth and shiny. Try to work swiftly, dipping the lump back into the hot water if it loses its elasticity. Shape the lump of cheese into a smooth ball or pear shape, and drop it into the bowl of icy water. Repeat this process – heating, stretching, shaping, and chilling – until you have used up all the curds.
• Use the filtered water and cheese salt to make a saturated brine and chill it. Soak the cheeses in the chilled brine for 1 to 3 days, covered, in the refrigerator.

Steps:

• To make the brine, dissolve salt into 1 gallon of cool water. *** Add ice to this, right before you plunge cheese into it. ***
• Put the cool milk into a stainless steel pot. Dissolve citric acid into 1/4 cup of cool water. Stir into cool milk.( Stir in calcium chloride and water mix also if using store bought milk.)On med. heat bring temperature up to 88 degrees F. Remove from heat. Mix rennet into 1/4 cup cool water and while stirring add this to milk. Stir for 10 seconds. NO LONGER !
• Allow milk to set for 15 minutes to coagulate. DO NOT STIR DURING THIS TIME ! When it has coagulated enough it should be firm and when you dip your finger into the curds it will break cleanly over your finger. Cut the curds into 1 inch cubes and let rest for 10 minutes.
• Place the pot into a sink of hot water and SLOWLY bring the temperature of the curds to 108 degrees F.. Hold at 108* for 35 minutes. You will have to add hot water to sink to keep temp up. Stir every 5-10 minutes to keep the curds from matting together. Drain the curds into a colander and let set 15 minutes.*If you want to save the whey put colander over a deep bowl or another pot before draining.* Mean while put a pot of water on to heat to 155 degrees F.
• Dump curds into large stainless steel bowl. Pour the heated water onto curds. Work and stretch the curds using large spoon ( I used a solid rolling pin ) and your hand or another spoon, untill you can form a ball. Once formed put into a cold, salt water brine for 30 minutes. This will cool and salt it at the same time.
• Remove from water and wrap. Refrigerate. Will keep for 2 weeks. You can use the whey to make ricotta cheese or use in baking in place of milk or water.