Homemade Mozzarella Goat Cheese

This morning we made fresh homeade Mozzarella cheese. We used goat milk, because Brooke's family recently purchased goats. This is pretty easy to make, but you have definitely have to pay attention!! It took about 30 minutes from start to finish.

We used one gallon of fresh goat milk.

We heated the milk in a stainless steel pan. You will need a cooking thermometer to monitor how hot the milk is getting. Heat the milk and citric acid to 90 degrees F and add rennet. Citric acid

We sliced the curds both horizontally and vertically into pretty small squares.

Next we scooped the curds out of the pan with a stainless steel slotted spoon and put them in a microwave safe bowl. After removing all the curds from the pan into the bowl we microwaved the bowl with the curds in it for 1 min. Then we got rid of the excess whey and heated the bowl for another 35 seconds. We again got rid of the whey and heated again for 35 seconds.

Next we keaded the cheese as if it was bread dough until it was smooth. After we kneaded for about 2 minutes we added about 3/4 of a teaspoon of salt, that we sprinkled over the dough.

Adding the salt.

Next we kneaded the cheese into a ball and let cool. Then we put it in a baggy and stored it in the refrigerator.

If you want more detailed instructions please let us know and we can email you the recipe that we used.

-Bon appetite!!