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We're milk rich again. It's that time of year.

We have plenty for fresh consumption , lots to experiment with, lots to freeze for goat milk soap later, and still some left over to use as supplemental animal feed.

This is the time of year we get to make fresh dairy products like cheese and yogurt .

For this goat cheese mozzarella, you just need 1 gal milk, 1.5 tsp cup citric acid, and a tiny bit of rennet PLUS patience

1) Mix citric acid and dissolve into 1 cup water
Add milk, then heat mix to 90°F

2) Take off heat and add 1/2 tsp rennet dissolved in 1/3 cup water. Stor in, then let cutdle for 5-30 minutes

3) cut curds and stir for 5 min

4) back on the burner and heat to 105°F

5) in a sieve let the curds drain, add salt if you'd like. Keep warm by placing sieve on top of hot whey

6) have a large pot of almost boiling 180°F water ready. Drop curds, start golding into each other. Once stretchy like taffy and glossy, your mozzarella is ready.

Eat fresh or place in container with salted whey for fridge storage.

#cheese #cheesemaking #homemade #dairy #goatcheese