Marcy - lovely blog. I need a quiet place (besides my place) to rest my brain after my political blog!Ihave a question...no I don't. There it is in red right below this box - the blessed "subscribe by email". Send me two goats...apparently Florida is out of goats. I will send you a wonderful recipe for goat mozzarella.
I do sell goats if you are interested. Or you could just come and bottle-feed and get a "goat fix"! Thank-you for your offer - I would love a new recipe! With your permission it might end up to be another blog post.
Oh, gee - baby goats! I had to train two 1 or 2 day old fawns who were "rescued" to suck on a bottle before I brought them up to Big Bend Wildlife Sanctuary and Betsy Knight. Now that was FUN!I found the recipe. It's called "Instarella" Mozzarella and because my goat at the time was Flopsy, it was Flopsarella.(She was a rescue with mastitis and a baby by her side. I got lucky. She was wonderful.)This method of making mozzarella is so quick and simple we call it "Instarella". To make a 5 lb. bloc, follow the directions:1. Mozzarella cheese is traditionally made from fresh raw milk, but if you are unsure about its safety, paseurize it first. If you will be pasteurizing, heat 5 gal. of fresh milk to 161 degrees F and cool ito 88F as rapidly as possible. Otherwise you merely heat the milk to 88F.2. Add 28 grams of citric acid(USP or other food grade) powder dissolved in 1/2 C cool tap water. Mix it into milk for 2 minutes.3. Add 1-1/4 tsp of rennet, diluted in 1/4 C cool tap water. Stir rennet into milk for 15 to 20 seconds. Then allow the milk to remain still for 12 min. while it coagulates. (For no other reason besides availability, back in the late 70s, I used vegetable rennet. Works fine.)4. Cut curd into 1/2" to 5/8" cubes as illustrated in our catalogue. After cutting, let curds remain undisturbed for 5 min. then apply low heat and stir gently so as to keep the curds separated. The curds will shrink somewhat as the whey is expelled from them in this step.5. Slowly heat curds to 108F within a 15 min. period. Shut off heat and continue to stir for an additional 20 min.6. Drain curds in colander for 15 min. after separating them from the whey by either dipping or pouring. Discard the whey. (WAIT! YOU CAN USE THAT FOR RICOTTA!)7. Cut curd into strips about 1" x 1". Lay strips in criss cross fashion in a bowl.8. Pour enough 170F water over the curds to cover them by about 2:.9. Using a wooden spoon, begin to stretch curd in an upward motion. Curd will begin to get stringy and will become plastic and shiny. Stretch for about 5 minutes, then place on a board and knead as you would with bread, shaping it into a loaf. Place cheese loaf in a bread pan then into cold water until it is cold and firm textured. If you want it salt free, it is now ready to eat. However, most people will give it the following step to achieve better flavor.10. Make up a brine solution using 2-1/2 lbs of iodine free salt per gal. of clean tap water at about 50F. Place cheese in this solution and allow it to soak for about 24 hours. Additionally, you should sprinkle some dry salt on the portion of the cheese floating above the surface of the salt bring.11. After brining, dry with a paper towel, wrap in saran and refrigerate. It is delicious to eat and will really flow on pizza (which I used to make a lot from scratch).This and other recipes I got in a pamphlet from Erie Cheesemakers Supply, 700 W. Bargain Road, Erie, PA long before the internet.