Goat Milk Mozzarella - Why won't it get to the stretchy stage?

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I have been using Mary Toth's recipe for Mozzarella in her book "Goats Produce Too!". I have had 4 batches in a row that never get "stretchy" when I put the curds in hot whey. I tried waiting 3 hours, and they got more brittle. When I put the curds in shortly after they firmed up, they were more elastic than before, but quickly started to crumble and wouldn't mat together.

I save my milk for 3 days to gather up 2 gallons worth. It still tastes sweet, put I'm sure its riper and more acidic than fresh. Any sugestions for what I'm doing wrong or where I can go for help?

Thanks so much.

-- Kathy (redfernfarm@lisco.com), April 28, 2000

Answers

Kathy, I've never sucessfully made goat mozzarella, and don't have a recipe, but I have heard that citric acid is what makes it stretchy. I don't know if the recipe you are using calls for that, but from what I read it is supposed to be the ingredient that makes the diiference. Hopefully someone here will have some actual experience to relate.

-- Rebekah (daniel1@transport.com), April 28, 2000.

This recipe was in the Sept. '87 United Caprine News. It's never failed for me but I have made some changes in parenthesis.

Dissolve 3 level teaspoons powdered citric acid in 1/2 c. cool water. Stir into 2 1/2 gallons milk for several minutes. Warm milk slowly to 88o. Dissolve 3/4 t. (reduced to 1/4 t.)liquid rennet or scant 1/8 rennet tablet in 1/4 c. cool water. Stir rennet into milk very gently for 15 seconds. Cover and allow milk to set 15 minutes or until it sets.

Cut the curd into 1/2" cubes, taking about 5 minutes. Allow curd to rest 5 minutes longer. Slowly raise the temperature to 98o over a 15 minute period while gently stirring. Continue to stir 15 minutes longer and maintain temperature at 98o. Do not let curds mat.

Pour curds into a cheesecloth lined collander and allow to drain 20 minutes. Tear curd mass into small pieces. Pour 1 heaping cup into a bowl and stir in 1/4-1/2 t. salt. Place in microwave and cook on HIGH for 50 seconds. Open door and knead mass. Turn on for 25 more seconds. Remove if very pliable and stringy. Knead as homemade taffy. Place each mass in a buttered cup or carton. Makes about 36 oz. of cheese. Refrigerate 2 weeks or freeze in airtight container.

I have a friend who makes this by heating whey in a shallow pan to a low simmer then placing the mass of cheese into the whey. When it starts to melt, she removes it and kneads it, working in salt as she goes.

You can also heat the whey to about 200o and pour in a quart of milk. Stir gently until you find strings of curd. Pour into a cheesecloth lined colander, drain and use in recipes calling for ricotta. It doesn't have the rubbery squeak I've found in the cheese made with vinegar or lemon juice. Have fun.

-- marilyn (rainbow@ktis.net), April 28, 2000.


Hi Kathy- Marilyn, is on the right track, her method does work! More simply, I have found to 'age' the drained curd-first at room temp overnite, then in cold storage for 1 or 2 days, Cut into 1 lb. blocks and freeze. Frozen curd must be defrosted cut into thin, thin strips and completely at room temp before immersing in a 170 degree bath until it begins to melt, about 4 min., then pull/stretch the mass with a wooden or plastic spoon, sort of 'lifting' the mass, gravity stretch, folding it over, onto itself, 6 or so times until it gets a little shiney and stops dripping fat. Then stretch with hands, taffey style 4 or 5 times-only a little or it will get very tough! Into the shape you need. Have fun! It takes practice! All good chefs discard more than they would care to admit! Practice makes perfect, sometimes!

-- Kathy (catfish@bestweb.net), May 02, 2000.

Thanks so much for all the tips. I tried a recipe simmilar to Marilyn's using citric acid, Boy! what a difference. Very stretchy right away. I even used the microwave to heat it.

My next goal is Provolone cheese.

Kathy

-- Kathy (redfernfarm@lisco.com), May 03, 2000.


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