mozzarella cheese

[zorares]

Has anyone had any success with making mozzarella cheese with goats milk? I have Nigerian Dwarfs and while I've made some amazing goat cheese and yogurt, my first attempt at mozzarella was a bust. So I'm wondering if it can be done.

[Alice In TX/MO]

It's really really hard. You can make something that resembles Mozz, but I quit trying.

[Ford Zoo]

Originally Posted by Alice In TX/MO

It's really really hard. You can make something that resembles Mozz, but I quit trying.

Does it have something to do with higher butter fat? I havn't tried making mozz, but my farmer's cheese always comes out firmer with ND milk compared to fresh cow's milk.

[Alice In TX/MO]

Different protein structures.

[Ranger]

I tried it too, and mine didn't turn out well either.

[LFRJ]

Good luck. I gave up. I made a mass of goodyear like substance a few times, along with a real mess to clean up... but I never managed to achieve what I would call mozzerella. I'll be watching this thread for more tips and tricks. Hopefully you'll have better luck.

[Sonshine]

I've made the 30 min mozz and it turned out great.

[cmharris6002]

Mozzarella con be a problem for some people but for others, like myself, it is so easy! You might as well try a few times and see how it works for you. I have a pictorial on my blog,
Artisan Farmstead Living: Making Mozzarella

[emanuelcs34]

I do the 30 min. mozz too. I have had a few failures. But it takes practice, and not walking away when it is heating up.

[chewie]

if you did a search, my name probably came up a million times! some ppl do ok making mozz all year long, but apparently, I am in the camp that can only make it with earlier milk. in later season, i'll make chevre. I had the WORST time trying last fall, and finally gave it up, hoping spring would be better, and has it ever!

now, i've got saanens and make 5 gallons into mozz 4-5 days a week. yes, this is a ton of cheese! I 'donate' some, but mostlly use a vac sealer and freeze it. its very very good. gooey and stringy and creamy. looking towards making other types as well. I do not care at all for the 30 min stuff, its like plastic to me. I use fiasco farm's recipe, but increased it for the 5 gallons. christy's works well too.

I do suggest getting a GOOD pot tho. I just ordered one, over $50 but it'll last a very long time, can be used for more than just cheese, and burnt flavor is NOT a winner here! eww! I so far haven't done much ricotta due to not having a pot with a heavy enough bottom, and when I used another under it, it scorched that pan. the outside animals have gotten tons of whey.

[Cannon_Farms]

I made a thread in the dairy section about flavorus rubber might check it out, had some great info given in it.

[Mironsfarm]

we do the 30 min mozz to very good ! we use goat milk turned out great!

[coso]

We make the 30 minute kind with lipase all the time. Roll it up like cheese sticks, use it on pizza, or melt it on tortilla chips. Kids love it. Only thing I have noticed if you don't eat it in 4 or 5 days it tends to get a little bitter.