Homemade Mozzarella

I recently introduced my sister and her life on the Guffey Farm.  Part of life on the farm is making homemade cheese from the goat’s milk. This is just one of the many cheeses she makes.

Homemade Mozzarella Cheese

What you need:

• 1 Gallon Goat Milk (at 50 degrees)
• Citric Acid
• Cool Water
• Liquid Rennet
• Salt
• Stainless Steel or Enamel Pot with heavy bottom
• Wooden Spoons ( make sure all pots and utensils are thoroughly sanitized)
• Glass Bowl
• Cutting Board
• Strainer
• Cheese Cloth, Tea Towel, or Pillow Case
• Rubber Gloves

How to make the cheese:

Dissolve 1 1/4tsp. citric acid in 1/4C. cool water and add to the milk.

Add the citric acid mixture to 1 gallon of milk that has warmed to 50 degrees.

Stir for 1minute.

 

In heavy stainless steel or enamel pot slowly heat milk to 90 degrees on medium. Stirring occasionally.

Turn off the heat

Add 1/2tsp. liquid rennet that has been mixed in 1/4C. water.

( she uses organic vegetable rennet. Works better than tablets)

Stir for 1 minute in up and down motion. Let rest 30 minutes. Curds are properly set when you push down and a puddle forms.

Cut curds into half inch cubes

Let curds set another 15 minutes.

On medium low heat milk to 108 degrees.

Stirring occasionally.

Remove from heat and let set 20 minutes.

Drain curds using a drainer covered with  cheese cloth, tea towel, or pillow case.

( If using a tea towel or pillow case make sure they have been rewashed separately without detergent or fabric softener! The scent will transfer to the curds )

When draining save the whey for making Ricotta!

While the curds are draining heat 1/2 gallon water with 1/4C. salt to 170 degrees.

Lay strips of curds ( you may have to cut them again after draining) in a large glass bowl. This is where you will need the rubber gloves. Cover curds with salt water and pull ( like pulling taffy) until curds are glossy. Usually 5 to 10 minutes.

Mr. Guffey preparing to pull the curds

 

Drain brine ( salt water).  Form into a ball and knead like bread dough on a cutting board pushing out excess water.

She puts the cutting board in the sink to knead so the excess water doesn’t make as much mess.

Or you can put the ball back in the cheese cloth and hang it until it stops dripping.

When all the excess water is out let the ball cool for 30 minutes then wrap tightly in plastic wrap and store in the refrigerator or freeze.