This is a softer Mozzarella. I do not proceed to heating again and stretching as I like it a bit more soft. This is the perfect soft mozzarella to put on bread or just eat straight. 🙂
I have made this numerous times, after perfecting recipes that turned out so squeaky it was just not at all appealing. Before we begin, things that were very important in keeping away from squeaky cheese is using just a tiny bit too much rennet or going over the temperature by even a little. Please note this is with my fresh raw goats milk with high butterfat, I haven’t tried it with any other milk.
I purchased the Citric Acid at Walmart and the Double Strength Rennet at New England Cheese Making Co.
Soft Mozzarella Goat Cheese
Ingredients
- 1/2 Gallon Raw Milk
- 1 tbsp Salt
- 1/2 tsp Citric Acid
- 1/4 cups water
- 3 drops Double Strength Rennet
- 1/4 cups water
Instructions
- Pour 1/2 gallon of milk into a large pot.
- In a small measuring bowl mix 1/2 tsp Citric Acid with 1/4 cup water until dissolved. Pour mixture into cold milk and stir.
- Heat to 86° F . You need to do this slowly as not to scald milk. (Do not overheat! In fact I pull pot off heat at 82° F and watch it for a minute. Residual heat will generally take it up to the 86° F you need).
- In a measuring cup dissolve 3 drops rennet with 1/4 cups water and then pour into warm milk.
- Stir just enough to mix completely.
- Place lid on pot and keep milk at 86° F for 15 minutes. Sometimes I have to shift pot off and on heating element two-three times to keep it at correct temperature.
- Cut into large 1 inch sections with a knife and flip all cheese with a large spoon.
- Cover with lid again and let it sit for 10 minutes, maintaining temperature.
- Drain in a colander for at least 30 minutes. Carefully flipping a few times to get excess whey out.
- Add about 1 tbsp. salt to cold milk when it is mostly drained. The salt will pull a bit more whey out of curds.
- Put in mold of your choice. I squish it into a tube form using plastic wrap and tie off ends.
- Place in fridge with some of the brine. Use when you’d like to!
Notes
Errors that may occur… overheating, over-working curds and adding too much of the ingredients can create squeaky cheese. All milk is slightly different. If first attempt fails look into using less of the ingredients (like rennet) or pay attention not to over-heat curds next time.