Homemade Fresh Goat Milk Mozzarella Recipe
For the cheese
1 gallon of goats milk (best if it’s 2-3 days old). Find raw milk in your state www.realmilk.com/real-milk-fin... www.westonaprice.org/
1 1/2 teaspoon citric acid amzn.to/2aNK41e
1/4 teaspoon liquid rennet amzn.to/2aNJSPJ
1/4 cup pink himalayan salt amzn.to/2aNKm8B
Other sources
New England Cheese Making Supply www.cheesemaking.com/
Cultures For Health www.culturesforhealth.com/che...
Liners www.leeners.com/
Other tools
Digital Thermometer amzn.to/2aNLh8W, Regular Thermometer amzn.to/2aAoF8v
Slotted spoon amzn.to/2auZ3sQ
Colander amzn.to/2alX3mZ
Measuring Spoons amzn.to/2aNLpFt
Measuring Cups amzn.to/2alXnlE or both here amzn.to/2avb0VC
Glass Storage Container amzn.to/2aNN6CS
Gloves amzn.to/2aStpeG
For the brine
1 quart of water (or 1/2 water + 1/2 whey)
1/4 cup salt. Best to use pink himalayan salt.
Step 1. Acidifying the milk
1. Slowly heat the milk to 55 F (13 C).
2. Add citric acid and mix it in well.
Step 2. Form the curds (by adding rennet)
3. Slowly heat milk to 88 - 90 F (31 - 32 C)
4. Dissolve rennet in 1/4 cup of cool filtered water.
5. Add rennet to goat milk. Mix for 15-30 seconds ONLY. Use up&down motions!
6. Let sit for 5-15 minutes.
7. Cut curd into 1 inch cubes.
8. Turn the heat up and keep the curds at 100 F - 108 F for 15 minutes. Optional : you can then turn off the heat and wait another 5-15 minutes if you are not in a rush letting the curds “rest”.
9. Scoop curds carefully into a colander.
Step 3. Woking the curd
10. Heat the whey to 150 F (65 C).
11. Scoop curd in your slotted spoon and warm it up submerging it in whey.
12. Once you see the curd melting and softening take it out and start stretching and folding it. Use rubber gloves. At this time you can sprinkle salt on the curd as you work it. You’ll notice the curd becoming smooth and shiny. That means you’re done.
13. Put the cheese ball in a bowl of cool water or brine.
Music Credits: Strange Day “Piano”
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