Mozzarella with sheep milk

[jordi_vlc]

Hi all

I am compiling several mozzarella recipes and articles to have a good understanding of how to make this cheese. However, there's something I haven't found yet, and it is the suitability of sheep/goat pasteurised milk for making this cheese.

Lucky me, I will have this weekend a good amount of sheep and goat milk pasteurised from an organic cheese producer (the same they use for their excellent cheeses). The only thing I have found is this website (http://alimentasrl.com/4300/sheep-milk-mozzarella-is-unique-to-italy.html) where I have read that sheep milk is used in some areas of Italy for mozzarella, basically because it is the milk they have.

In short, the question is: sheep milk has more fat that cow milk... does it change the way to make mozzarella? There are probably more differences apart from fat content. Any other thing I should know before using it?

Another thing, the recipe in the link I post calls for 6 to 30 hours of acidification... I guess there is no need if I use the citric acid that has to be added according to all the recipes I read.

Jordi

[RayJ]

The sheep milk will yield a lot more cheese for the amount of milk. No you won't need to let it acidify if you use citric acid.