Hi I'm from Arizona

[Sashukie]

Hi I have been making cheese from raw goats milk for the last year and a half. Mainly chevre, and Cheddar, Colby and very unsuccessfully mozzarella. Having a hard time getting the PH right. Just 1 to 2 gallons at a time. My supply of milk has increased. I figured it time to get serious and do larger batches of milk. Reading the boards has helped but looks like I have a ways to go still.

[zenith1]

Hi Shashukie and  welcome to the forum. Sounds like you are one of the lucky ones that have an unlimited access to fresh goats milk. If that's the case WHOO HOO!!!

[DeejayDebi]

Welcome Shashukie. I have yet to find a local supply of gaots milk but I am working on it!

[Ariel301]

Hello and welcome!

I'm in Arizona too. I've got a few goats and am learning to make cheese from them. I've also had a hard time with mozzarella. Yesterday I made my first successful one after ruining lots of milk in the learning process. I look forward to getting to know you, and hopefully you can get the mozzarella to work. I found that the recipe on this website's recipe list worked well.

[MrsKK]

Welcome to CF!  I hope you find a successful method of making mozz with your goat's milk, as I find mozz to be one of the quickest reward cheeses (near-instant gratification).

I have raw cow's milk, so I'm not sure if you need to tweak methods for goat's milk or not.

Let us know if you find success.

[zenith1]

Now that will be interesting! I wonder how the flavor would compare with a Buffalo Mozz?

[Cheese Head]

Howdy Sash and welcome to this forum, John (on holiday in Italy, where lots of Mozz ), except unlike US Pizza, little on their Pizza!