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I am having a terrible time making the 30 minute mozzarella cheese. What is so frustrating about it, is that I made several batches from March through May that were really good, but have not had one good batch since the end of May. I am still doing it the same way as before but it turns out all grainy and will not form into a ball so I could even start to stretch it. I tried tasting it anyway. It was not good in my opinion. I fed it to the dogs. Anyone know what I could be doing wrong or what is going on? I am using goat milk. I would appreciate any help on this as my family loved the mozzarella. Thanks.

Winona
 

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You may need to add more citric acid to achieve proper stretch when the milk comes from goats in later stages of lactation. (Or so says my recipe)

I don't have it with me - so I can't say how much more, offhand. I'll look it up, though - if nobody else posts about it before I get home.
 
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