goat milk moz

[NimbinValley]

I wasn't sure if I should join the 'failed moz' thread or start a new one.  Being goat I thought I should start a new one so as not to confuse things.

OK.

I started with 20L mid-Summer goat milk, 2dcu's of TA61 helped along with 30ml of vinegar and 6.4ml of 200IMCU rennet.  I also added 2.8ml CaCl2. (maybe I shouldn't have?)

I don't think I had enough TA61 since acidification was very very slow. 

Way too much rennet - I think I got the conversions wrong from quarts or what ever it is that you use in America.  How on earth you managed to get some one on the moon using that archaic measurement system is beyond me!

Anyway, all was progressing well with cut at 38oC at pH 6.37 and whey off at pH6.01.  It cheddared nicely at 41oC (ish) and I sliced it at pH 5.17 (I missed the 5.2).

I added it to some 80oC water and it was all down hill from there - mush.

Too much acid?

All suggestions gratefully accepted.

NVD.

[linuxboy]

Can you make a quick 30 min mozz with 2-3 liters and see if your milk supports it right now? 5.6 milk after vinegar add (something like 120 ml household vinegar per 4 liters), 8 ml 200 IMCU rennet  per 100 lbs milk, 10-15x floc (time to floc will be 3-4 mins). It should make a mozz... if not, something special about the milk right now.

[NimbinValley]

I can do it tomorrow morning.  Just about to finish up as I've been going since 6am - and it's now beer-O'Clock!

Here's the plan...

120ml white vinegar to 4L goat milk.

Heat to 40.

Add 0.72 ml rennet - (convert from 8ml / 100lbs milk)

Cut at 10-15 times flocc which should be about 30 - 60 mins.

Drain and cut. 

Cook in 80oC water (assuming pH is in the order of 5.2)

... and it should all stretch unless the milk is not suitable for some other reason.

I'll keep you posted.

NVD.

[linuxboy]

Looks good. Check pH, you might need to add a tad less or more vinegar. And stir it in thoroughly, it takes a few mins to stabilize... ph will bounce until then.

[NimbinValley]

Well this is all very interesting.  I think I am about to learn a lot about our goat milk...

I had two attempts.

First.

I added 150ml of vinegar which dropped the pH to 5.7 in 5L of fresh milk @ 40oC.  I aborted this attempt since I realised that the pH was no where near low enough for stretching down the track but I did get nice firm curd set.

Second.

I had to add 300ml of vinegar to get the pH down to 5.2.  The milk was then heated to 40oC and 0.9ml of rennet added.  Floc in 3mins so I went to cut 45mins later and it was just mush.  It had gone past a firm set and turned to mush I think.

So, I'm not sure what is going on.  I'll try a cow milk version in a couple of days to ensure that there is nothing wrong with my technique.  I have problems draining my lactics too (they always remain too wet, even after draining for 36hrs) so maybe this problem is also related to the milk?

All thoughts will be gratefully considered.

NVD.

[linuxboy]

I aborted this attempt since I realised that the pH was no where near low enough for stretching down the track but I did get nice firm curd set.

Yes, it is, but will be a tad firm. Citric acid mozz will stretch at 5.8, acetic likes about 5.6. 5.7 would work. This would have worked fine. If you have these curds, try to gather them up and do a stretch test and stretch them out.

I had to add 300ml of vinegar to get the pH down to 5.2.

Way overshot. This is direct acidified, not cultured. If you pre-acidify the milk, you don't need as low pH. Absolute lowest that might still work is 5.5ish with vinegar. 5.6- 5.65 is about the best tradeoff for proper texture

[NimbinValley]

ok.

I'll try again on Monday.

Georgie the dog enjoyed the curd.

Thanks.

NVD