There are lots of recipes around for making mozzarella goat cheese. The one I’ve come up with works well for me.
One of the important things to remember is to start with milk a day or two old and cold in the refrigerator. This cheese likes to be slightly acid and this seems to do the trick.
It is possible to add a bit of citric acid to get that acidity. I’ve done that. It’s hard to judge how much to add and too much will make the cheese very rubbery.
Supplies Needed
When I get ready for making mozzarella goat cheese, I put my stainless steel pot on the stove and fill it with milk. This cheese works best for at least a gallon of milk. Any more I use a gallon and a half, but have worked with two gallons. More than two gallons becomes a problem for me later on.
Turning the stove on low to warm the milk, I set out a Pyrex bowl with a stainless steel colander sitting in it. Next to that is a Pyrex loaf pan to put the finished cheese in.
There is a stainless steel flat canning ladle, a stainless steel flat spatula, a whisk and a cheese thermometer. I use vegetable rennet to set the curd and canning salt.
Making the Cheese
The milk is heated to 86 degrees. Don’t get more than a degree sloppy with this. Turn off the heat. Whisk in enough rennet to set the curd in about 30 minutes. Put the lid on and wait.
Once the curd is set, use the spatula to cut the curd. First make long cuts every quarter to half inch one way. Next make long cuts across the first ones to make columns. Last use the spatula at an angle to cut the columns first one way, then the other.
The idea is to break the curd up into smaller pieces to make it easier to get the whey out.
Let the cut curd sit for 5 minutes. Then sprinkle canning salt over the top of the curds using a tablespoon per half gallon of milk.
Start slowly heating the curd. Gently stir the curd to mix in the salt and shift the curds from the bottom of the pan to the top. Do this slowly so you don’t break the curds into lots of tiny pieces.
Setting the Cheese
Let the curds heat. Mix the curds every 5 minutes or so to spread the heat more evenly. The curds will shrink as they release whey. They will change and toughen.
The original directions said to heat the curds to 120 degrees. I rarely get that hot. I watch the curds until they get a rubbery, melted look to them.
Now lift the curds out of the whey into the colander. The curds from two gallons of milk fill my colander. Leave the whey heating on the stove.
Rinse your hands in cold water even if you are wearing gloves. Turn the curds in the colander to drain more whey out. I empty whey back into the pot as I go.
Lift the mass up and it should stretch down toward the colander draining more whey. Fold it and let it stretch again several times. (If it won’t stretch, put the mass into the hot whey to get hotter so it will stretch.)
Press the cheese into the loaf pan or whatever mold you are using. I let it cool a bit on the counter before covering and refrigerating it.
