After each batch of mozzarella, I use the whey to make ricotta:
Whey from mozzarella
1 quart goat milk
1 t. cheese salt
In a pot, heat the whey to 195 degrees (meat thermometer is perfect for this!) stirring occassionally. Once temp is reached, stir in the milk, stirring often to keep from scorching. Heat to 195 again. You'll see tiny curds floating! Once temp is reached, pour liquid into a colander lined with cheese cloth. Drain for an hour. Add 1 t. cheese salt and store! This is soooo creamy and easy to make!
Tuesday, July 22, 2008
Goat Milk Mozzarella
I combined a couple of recipes for this one:
1 gallon of goat milk
1 1/4 t. citrus powder
1/8 rennet tablet, dissolved in 1/4 c. cool water
1 t. cheese salt
Pour milk into large pot and add citrus powder, stirring well. Heat on low until milk reaches 88 degrees, stirring occassionally. (A digital meat thermometer with an alarm really helps!) Once milk reaches temp, pour in the rennet/water and stir for 10 seconds. Turn the heat off and wait 15 minutes. Will become "custardy" in a whey bath. After 15 minutes, cut curds into 1" cubes and pull out, draining as much whey as possible. Add 1 t. cheese salt and mix. Microwave for 30 seconds on 70% power and knead as you would bread dough. The trick is to get the cheese to proper temp (~ 165 degrees) without overheating and melting (trust me, you don't want a hard ball!) After kneading til cool, reheat same time/power and knead again. Repeat until your cheese is shiny and stretchy. Place in ice and water to cool and store. Yum!
1 gallon of goat milk
1 1/4 t. citrus powder
1/8 rennet tablet, dissolved in 1/4 c. cool water
1 t. cheese salt
Pour milk into large pot and add citrus powder, stirring well. Heat on low until milk reaches 88 degrees, stirring occassionally. (A digital meat thermometer with an alarm really helps!) Once milk reaches temp, pour in the rennet/water and stir for 10 seconds. Turn the heat off and wait 15 minutes. Will become "custardy" in a whey bath. After 15 minutes, cut curds into 1" cubes and pull out, draining as much whey as possible. Add 1 t. cheese salt and mix. Microwave for 30 seconds on 70% power and knead as you would bread dough. The trick is to get the cheese to proper temp (~ 165 degrees) without overheating and melting (trust me, you don't want a hard ball!) After kneading til cool, reheat same time/power and knead again. Repeat until your cheese is shiny and stretchy. Place in ice and water to cool and store. Yum!
Monday, June 30, 2008
Yes, You can turn goat milk into butter!
Without a cream separator! After extensive searching on the web for information on how to do this, I finally compiled enough info to put together this post!
Step 1:
You need to get cream. To do this, without a cream separator, I milk my nubian goats, filter the milk into pint jars, and put them in the express chill drawer in my extra refrigerator. This gets the few jars I have down to an acceptable temperature for high quality milk. I let the milk sit in the refrigerator for several days. When it is time to use the milk I make sure I don't agitate it, because some cream has risen to the top. Using a spoon, I collect the thick white cream and put
it into a plastic container, roughly pint size, that I keep in the freezer. I can usually get about 2 T. of cream per pint jar of milk. When this container is full I am ready to make butter!
Step 2:
I put the cream into the refrigerator the night before I plan on making butter, along with the metal mixing bowl from my Kitchenaid mixer and 1 cup of water. About 30-45 minutes before I plan to use the cream, I set it out on the counter. When I'm ready, I dump the cream into my cold metal blender bowl.
Step 3:
Mix! I don't worry what the consistency of my cream is, the blender makes it all right! I put it on pretty high and within a minute or two I have whipping cream.
At this point I make sure my splash guard is in place, and I use a piece of saran wrap to cover any openings because it'll be messy soon!
I just keep mixing until the cream becomes a lump and liquid. Now the mixer should be turned off.
Step 4:
Pour off the buttermilk and reserve for cooking in pancakes, cornbread, etc. Replace the same amount of cold water in place of the buttermilk you have removed. I don't use the water I chilled the night before yet! Put the saran wrap back in place and turn the mixer back on, it won't need to go on as high a setting as before, your goal at this point is to rinse your butter because any buttermilk that gets left in it can cause the butter to spoil faster. Rinse with cool water 3 times total, pouring off the excess water after about 30 seconds of mixing each cycle. After 3 rinses, pull the cup of cold water from the refrigerator and rinse 2 more times using 1/2 cup of very cold water each cycle. When done, pour off any excess water and try to press any excess out with a wooden spoon.
Step 5:
Put your butter into a container for use. My kids usually eat about half the butter on saltine crackers immediately after I'm done making it, so it doesn't last long! Enjoy!
Step 1:
You need to get cream. To do this, without a cream separator, I milk my nubian goats, filter the milk into pint jars, and put them in the express chill drawer in my extra refrigerator. This gets the few jars I have down to an acceptable temperature for high quality milk. I let the milk sit in the refrigerator for several days. When it is time to use the milk I make sure I don't agitate it, because some cream has risen to the top. Using a spoon, I collect the thick white cream and put
it into a plastic container, roughly pint size, that I keep in the freezer. I can usually get about 2 T. of cream per pint jar of milk. When this container is full I am ready to make butter!
Step 2:
I put the cream into the refrigerator the night before I plan on making butter, along with the metal mixing bowl from my Kitchenaid mixer and 1 cup of water. About 30-45 minutes before I plan to use the cream, I set it out on the counter. When I'm ready, I dump the cream into my cold metal blender bowl.
Step 3:
Mix! I don't worry what the consistency of my cream is, the blender makes it all right! I put it on pretty high and within a minute or two I have whipping cream.
At this point I make sure my splash guard is in place, and I use a piece of saran wrap to cover any openings because it'll be messy soon!
I just keep mixing until the cream becomes a lump and liquid. Now the mixer should be turned off.
Step 4:
Pour off the buttermilk and reserve for cooking in pancakes, cornbread, etc. Replace the same amount of cold water in place of the buttermilk you have removed. I don't use the water I chilled the night before yet! Put the saran wrap back in place and turn the mixer back on, it won't need to go on as high a setting as before, your goal at this point is to rinse your butter because any buttermilk that gets left in it can cause the butter to spoil faster. Rinse with cool water 3 times total, pouring off the excess water after about 30 seconds of mixing each cycle. After 3 rinses, pull the cup of cold water from the refrigerator and rinse 2 more times using 1/2 cup of very cold water each cycle. When done, pour off any excess water and try to press any excess out with a wooden spoon.
Step 5:
Put your butter into a container for use. My kids usually eat about half the butter on saltine crackers immediately after I'm done making it, so it doesn't last long! Enjoy!
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