Want to make Goat Milk Mozzarella?

It's EASY!

 

As many of you already know, after my goat lost her baby, I decided to milk her from that point on and discover what ways I could come up with to use the milk.  One of my new favorite things to do with it (a newly learned skill of mine) is to make cheese.  Chiba is not really a milking-type goat, but she gives around a quart a day, which is quite enough for my use.  The recipe I used this past weekend yielded a lovely mozzarella cheese, of which I can't wait to try out on some homemade pizza sometime this week.  Here is the recipe and tutorial video on you tube if you'd like to give it a go.  I used fresh, raw and unpasteurized goat milk, but tips are given in the video on how to use store-bought milk as well.  Have fun with it and I love to hear how it turns out for you!  Enjoy ~A

Cutting curds

Draining off the whey

Finished and ready to enjoy!

Making Goat Cheese

We've been milking the Boer goat for a month now.  I thought it was high time to attempt making cheese.  There must be a million recipes and demonstrations on You Tube, which is where I found my recipe.  The cheese came out great, resembling mozzarella.  I highly recommend visiting You Tube and giving it a try yourself, even if you have to use cow's milk instead.  I love learning new skills, and now I have one more DIY food item to add to the list of things I can make myself, rather than having to fork over major cash at the grocery store. : )

If anyone out there has a favorite cheese making recipe they'd like to share, I'd sure be grateful! Have a lovely Wednesday!  ~A

Basic Goat Cheese Recipe

¼ C. Cider vinegar

½ Gallon fresh goat milk

Bring milk to nearly a boil (about 200-208 degrees) stirring constantly so not to scorch it, remove from heat, stir in vinegar, let sit until curd forms.  Drain curd in cheesecloth, smash apart, season accordingly (salt, herbs, etc.)Wrap in cheesecloth into cheese mold or colander and press down with all your strength.  Wrap and store in fridge.