31 for 21: Mozzarella Cheese

FRESH mozzarella cheese made from our raw goat milk.

This recipe is courtesy of my sister . . . yes, Suriyah. Fresh homemade mozzarella cheese made from fresh goat milk.

Fresh Mozzarella Cheese
DairyGoatForums.com

2 gallons milk (we use raw goat milk)

3 teaspoons citric acid powder

1/2 teaspoon liquid rennet

1/8 teaspoon lipase (that's plenty, you can really taste it)

1/2 cup cool water, divided in half

1/4 cup warm water

1) Dissolve citric acid powder in 1/4 cup cool water, add to milk, stir well.

2) Dissolve lipase in 1/4cup warm water, add to milk, stir well.

3) Slowly warm milk, on low, to 90*F.

4) Dilute rennet in 1/4 cup of cool water, add to milk, stir well.

5) Turn heat off allow milk to set for 15min to achieve a clean break.

6) Cut into 1 inch curds, set in a 105*F water bath for 10min (it is okay for the curds to mat together some).

7) Drain curds into a colander kneading lightly to express whey (start heating whey now if you are making ricotta). Break curd apart and 2 teaspoons salt, knead lightly.

9) Place the curd into a microwave and cook on high for 1 minute, knead to express whey.

10) Cook on high heat again for 1 minute, cheese will be very hot and there wont be much whey this time, the cheese will begin to stretch.

11) Stretch and fold cheese a few times then fold into a ball, rinse in cold water, place in a small bowl to mold, and refrigerate

Cheese will last 2 weeks in the refrigerator or can be frozen.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

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