Bushra Griffith
Goat milk mozzarella is a type of cheese that can be made at home. While it may be challenging to master the process, it is possible to make tender, meltable, and delicious goat milk mozzarella. Recipes for this type of cheese can be found in books such as Home Cheese Making, which offers a traditional method for making goat milk mozzarella.
| Characteristics | Values |
|---|---|
| Goat Cheese Mozzarella Recipe | Goat's milk, rennet, arrowroot powder or corn starch, lipase powder, calcium chloride |
| Recipe Yield | Not quite 8 ounces for a gallon of milk |
| Recipe Time | 30 minutes |
| Recipe Method | Pasteurize milk, heat curds in whey, stretch and fold until elastic, dip into hot whey, form into a ball, add to brine |
| Taste | Goaty if left too long |
| Texture | Tender, meltable |
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What You'll Learn
Making goat milk mozzarella
Making goat's milk mozzarella can be a tricky process, but it is incredibly satisfying and a wonderful addition to any dish. Here is a step-by-step guide to making goat's milk mozzarella:
Ingredients:
- 1/2 gallon of goat's milk (raw or pasteurized, but not ultra-pasteurized, and 3 days old)
- 1/4 tsp citric acid
- 1/4 cup cool water
- 1/4 tsp rennet
- 2 tbsp cool water
- 1/8 tsp lipase
- 1/4 cup cool water
- Salt
- Ice
Instructions:
- Dissolve 1/4 teaspoon of citric acid in 1/4 cup of cool water.
- Pour the citric acid water into a large pot and add the goat's milk. Stir gently.
- Over medium to medium-low heat, bring the milk to about 88°F (31°C).
- While the milk is heating, prepare the rennet and lipase by dissolving them in their respective cool water amounts.
- When the milk reaches the desired temperature, gently stir in the lipase, followed by the rennet. Mix well using up and down strokes.
- Cover the pot and set it aside for about 30 minutes, or until the curd forms a clean break.
- After 30 minutes, cut the curds into 1-inch cubes and transfer them to a colander placed over a bowl. Drain off as much whey as possible.
- Allow the curds to rest for 10 minutes.
- Place the pot into a sink of hot water and slowly bring the temperature of the curds to 108°F (42°C). Hold this temperature for 35 minutes, adding hot water to the sink as needed. Stir every 5-10 minutes to prevent the curds from matting together.
- Drain the curds into a colander and let them set for 15 minutes. If you want to save the whey for later use, place the colander over a deep bowl or another pot before draining.
- Prepare the brine by dissolving salt into 1 gallon of cool water. Add ice to this just before you are ready to plunge the cheese into it.
- Dump the curds into a large stainless steel bowl and pour the heated water over them.
- Work and stretch the curds using a large spoon, your hand, or another spoon until they become elastic and don't break. If they are still breaking, they need more time in the hot whey.
- When the curds are soft and stretchy, dip them into the hot whey, form them into balls, and add them to the brine.
- Repeat this process with the remaining curds, adding each ball of mozzarella to the brine.
- Use the mozzarella immediately, store it in an airtight container in brine in the fridge, or wrap and freeze it. This cheese is considered raw, so it is best to use it within a few days of making it or freeze it. If it sits too long, it will develop a goaty taste.
Remember, making goat's milk mozzarella may take a few tries to perfect, so don't be discouraged if your first batch doesn't turn out as expected. Enjoy the process, and soon you'll be enjoying your very own homemade goat's milk mozzarella!
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Using store-bought goat milk
Making mozzarella from store-bought goat's milk can be tricky, but it is possible to achieve a soft, stringy, and tender product. The milk itself is very different from cow's or buffalo milk, which is why goat's milk mozzarella can be more difficult to perfect.
First, to make the brine, dissolve salt into 1 gallon of cool water. Add ice to this, and then plunge the cheese into it. Put the cool milk into a stainless steel pot. It is important to get the curds very hot and soft, and then stretch and fold until elastic without breaking. With properly heated whey, this will only require a few stretches. The cheese should pull and stretch, not break and fray. If it does break, it needs to go back into the hot whey for longer. Make sure the curds have a melty soft texture before stretching. When properly stretched, dip into hot whey again, form into a ball, and add to the brine. Repeat the process with the remaining curds, adding each ball of mozzarella to the brine.
Use the mozzarella immediately, or store it in an airtight container in brine in the fridge for up to two weeks, or wrap and freeze. This cheese is considered raw, so it is best to use it within a few days of making it or freeze it. If it sits too long, it will develop a goaty taste.
Some other tips to keep in mind: this process is very different from the "30-minute mozzarella" process, and it is important to pay attention to the tiny details. Stir gently in an up and down motion when adding rennet, and allow the curds to sit in the heated whey. This will contribute to the texture and workability of the cheese.
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Freezing goat milk mozzarella
While it is possible to freeze goat's milk mozzarella, it is worth noting that fresh goat's milk mozzarella is always best. If you do decide to freeze your goat's milk mozzarella, there are a few steps you should follow.
Firstly, it is important to note that freezing goat's milk mozzarella will affect its texture. When frozen, the cheese may become slightly tough or rubbery. To avoid this, ensure that the curds are hot and soft before stretching and folding. The cheese should pull and stretch without breaking or fraying. If it does break, it needs to be placed back into the hot whey for a longer period.
To freeze the mozzarella, it is recommended to wrap it tightly in plastic wrap or parchment paper, ensuring that any extra air is squeezed out. Then, place the wrapped cheese in a freezer bag and store it in the freezer. When you are ready to use the frozen mozzarella, simply thaw it in the refrigerator or at room temperature. It is important to note that frozen mozzarella will thaw quickly and can be cubed or crumbled even when partially frozen.
It is recommended to use frozen goat's milk mozzarella within a couple of days of thawing, as it may develop a goaty taste over time. This can be avoided by planning to use the cheese for a meal or freezing it if you don't plan on consuming it within a few days.
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Using rennet
While it is possible to make goat cheese mozzarella without rennet, using it can help to create a better final product. Rennet is a type of coagulant used in cheesemaking to separate milk into curds and whey. It is composed of a specific enzyme, chymosin, which is well-suited to separate the milk solids (used in cheesemaking) from the liquids. Rennet helps to form firm curds and is crucial in finding the right texture for your cheese.
There are two main types of rennet: animal rennet and vegetable rennet. Animal rennet is derived from the stomachs of ruminants such as cattle, goats, and sheep, and has been used in cheesemaking for centuries. Today, it is a byproduct of the beef industry. Vegetable rennet, on the other hand, is a newer product derived from plants or the Mucor miehei fungus, and is a good option for those looking to make vegetarian-friendly or kosher cheese. It is important to note that animal rennet and vegetable rennet are not interchangeable, as they can affect the cheese differently. For example, vegetable rennet can impart a slightly bitter taste to the cheese after an extensive aging process.
When using rennet to make goat cheese mozzarella, it is important to follow the specific instructions provided by your recipe. In general, you will need to dissolve a small amount of rennet in cool water, and then gently stir it into your heated milk. The amount of rennet used, as well as the temperature and type of milk, can vary depending on the recipe. Once the rennet has been added, the mixture is typically left to set for about 30 minutes, or until the curds form a clean break. After this, the curds are cut into cubes and drained, and the cheese is shaped and stored.
Some sources recommend adding lipase to your goat cheese mozzarella when using rennet. Lipase is said to add flavour and create a smoother texture. However, it is not a necessary ingredient and can be omitted if desired. Additionally, it is important to ensure that your rennet is in date and suitable for cheesemaking, as weak types or expired rennet may not produce desirable results.
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Goat milk mozzarella recipes
Goat milk mozzarella is a satisfying and delicious addition to any dish. It is a great way to use up extra milk in the fridge, and it freezes well. Here is a step-by-step guide to making goat milk mozzarella:
Ingredients
This recipe requires four main ingredients plus water:
- Goat's milk raw or pasteurized
- Citric acid
- Rennet (liquid or tablet form)
- Salt
Method
- Place an ice cube in the bottom of a room-temperature pan and let it dissolve.
- Heat the milk to 90° F.
- Mix 1/4 teaspoon of rennet with 1 cup of cool water. If using a tablet, use 1/4 of the tablet.
- Take the milk off the heat and gently pour the rennet mixture into it.
- Stir the mixture carefully for 30 seconds, using an up-and-down scooping motion.
- Cover with a lid and set a timer for 5 minutes. Do not touch it during this time as the curds and whey separate.
- Check the solidity with a knife. You are looking for a "clean break".
- Cut a grid pattern into the mixture.
- Heat the mixture again to 105° F.
- Scoop the curds into a mesh strainer and pour off the whey.
- Microwave the curds for 1 minute.
- Squeeze the curds to remove more whey and continue to microwave in 30-second increments until the cheese can be stretched at least 12 inches without breaking.
- Add salt and knead it into the cheese.
- Form the cheese into a ball.
Storage
Store the mozzarella in an airtight container in the refrigerator for up to a week. Covering it with whey will yield the best results.
Tips
- It is important to note that the cheese is considered raw, so it is best to use it within a few days of making it or freeze it. If it sits too long, it will develop a goaty taste.
- The curds should be very hot and soft before stretching and folding. With properly heated whey, this will only require a couple of stretches and folds.
- If the cheese breaks and frays, it needs to go back into the hot whey for longer.
- This recipe can also be used to make goat milk ricotta, which is also delicious.
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Frequently asked questions
Yes, you can make mozzarella from goat's milk. However, it can be tricky to get right, and you may need to try a few times before you perfect the technique.
The process involves pasteurising the milk, heating it to the correct temperature, and then stretching and folding the curds until they are elastic. You then dip the cheese into hot whey, form it into a ball, and add it to brine.
Goat's milk mozzarella has a goaty taste if it sits for too long. However, it is described as tender, meltable, and delicious when made correctly.
Yes, you can freeze the mozzarella balls, and they will work just fine. To prevent the cheese from sticking together, sprinkle a small amount of arrowroot powder or corn starch on the cheese and toss it together before packaging.
