Print Page - Goat Milk Mozzarella Pics

Title: Goat Milk Mozzarella Pics
Post by: cmharris6002 on March 20, 2010, 02:06:18 AM

10:55am Heated 1 gallon to 92F added 1/4t Thermo
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ1.jpg)

11:55am Added 1tea diluted citric acid to 1 gallon of cold milk, combined warm cultured milk with cold acidified milk, brought temp up to 95F
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ2.jpg)

12:05pm added 1/2tea diluted animal rennet temp 95F pH6.05

1:05pm cut curd, let rest for 15min
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ3.jpg)

Heat to 105F in 30min stir to prevent matting, maintain temp for 30min,

2:00pm drain into colander, maintain temp by placing colander over the warm whey
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ4.jpg)

2:30pm Flip curd every half hour
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ5.jpg)

7:30pm pH 5.25 cut into slabs
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ6.jpg)

Cover slabs with 180F water
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ7.jpg)

Stretch curd
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ8.jpg)

After lots of stretching, when it starts to cool, wind into a ball
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ9.jpg)

Submerge ball into hot water smooth and reshape
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ10.jpg)

Place in cold brine
(http://i46.photobucket.com/albums/f144/cmharris6002/MOZZ11.jpg)

Title: Re: Goat Milk Mozzarella Pics
Post by: mtncheesemaker on March 20, 2010, 02:44:00 AM

Very nice!
Pam

Title: Re: Goat Milk Mozzarella Pics
Post by: justsocat on March 20, 2010, 06:28:05 AM

Very, very pleasant sight! Good pics. How i wish i could taste it! But i still can't get goat milk.

Title: Re: Goat Milk Mozzarella Pics
Post by: DeejayDebi on March 20, 2010, 07:35:20 AM

Great job Cristy! Good curd shots too! I can not get a good curds shot they always blur.

Title: Re: Goat Milk Mozzarella Pics
Post by: cmharris6002 on March 20, 2010, 04:13:26 PM

Thanks Debi and Pavel! I actually took these pics for a goat friend that was having problems with her Mozz. I think it is surprising that, even with the addition of citric acid (I used far less that the quick Mozz recipes) It still takes all day for the curd to reach the proper acidity.

Title: Re: Goat Milk Mozzarella Pics
Post by: caciocavallo on March 20, 2010, 08:39:30 PM

Fantastic Christy! I did not know you could get the curd to stretch with goat milk. I tried it once and made a mess of it, couldn't get it to stretch at all.

If you formed it like a pear and hung it to age it would be Caciocavallo.

Thanks for sharing that with us.

Cacio

Title: Re: Goat Milk Mozzarella Pics
Post by: cmharris6002 on March 20, 2010, 08:52:43 PM

I only have goat milk so I don't know anything different :)

Your cheeses are BEAUTIFUL!! I'll have to try a Caciocavallo again. Last time I kept loosing the pear shape. It just slumped...

Christy

Title: Re: Goat Milk Mozzarella Pics
Post by: caciocavallo on March 23, 2010, 11:26:19 AM

Thanks Christy!
There are some good clips on youtube that could help you with shaping the caciocavallo.

The trick is to form it into a pear and then form the "head" which you will use to string and suspend in the air for aging. Think of a balloon which you fill with water and how it is stretched, then squeeze the top part to get the "head".

I will try and post some more pics if I have that show this better.

Cacio

Title: Re: Goat Milk Mozzarella Pics
Post by: cmharris6002 on March 23, 2010, 01:10:22 PM

QuoteI will try and post some more pics if I have that show this better.

Yes please :) That will help a lot!!

Title: Re: Goat Milk Mozzarella Pics
Post by: Mersunwea on May 10, 2010, 04:15:11 PM

Looks spectacuar!!! I am trying to get there but I am light years away... :(

Title: Re: Goat Milk Mozzarella Pics
Post by: cmharris6002 on May 11, 2010, 02:59:55 PM

Do you use goat milk?

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: cmharris6002 on March 20, 2010, 02:06:18 AM