In this video, we are making homemade mozzarella from our raw goat milk. We used a hybrid recipe that calls for cultures and citric acid to acidify the milk.
I find that I prefer the texture when I don't work the curd quite as much as I did in this video. Three to four pulls plenty of stretching (and yes, I see the typo, but that would require a bit of work to fix at this point and we were rushing to try to get this video out to you).
You will need:
4 gallons milk (any milk just make sure it is not ultra pasteurized)
MM100 Mesophilic culture
Thermophilic Type C culture
Citric Acid
Rennet
Kosher Salt
The recipe is based on the hybrid type mozzarella recipe from this book: amzn.to/2YmFG2T
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Негізгі бет Тәжірибелік нұсқаулар және стиль Goat Milk Mozzarella- Homemade Mozz That Really Stretches!
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