31/21 - Mazzarella Goat Cheese

Mozzarella Cheese

(recipe below)

 

 

This recipe is courtesy of my friend Hanunyah http://hanunyahssweetcreations.blogspot.com/

 

2 gallons milk (I 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.

 

Enjoy!

~Arael