Goat milk mozzarella isn't as tricky as you think! This volume of The Little Series of Homestead How-Tos teaches you how to make a delicious, quick mozzarella from goats' milk without a microwave. You'll learn the science behind working with goats' milk to make high quality cheeses of all kinds. Explains the differences between goat and cows milk, cultured mozzarella versus quick, whole milk versus skim, and the kinds of rennet available. Tells you how to pasteurize the milk if desired, how to make brine, how to make the cheese, and numerous uses for whey including how to make two whey cheeses: ricotta and gjetost.
Available in epub, mobi (Kindle), lrf, pdb, txt, html, and PDF.
Not a Cows' Milk RecipeAbout Mozzarella
Cultured Versus QuickWhole Milk Versus Skim
Supplies & Equipment (no microwave necessary)IngredientsAbout PasteurizationAbout RennetPlanning Ahead: PreparationHow to Make the BrineHow to Make the MozzarellaWhat to do with all of that WheyHow to Make Ricotta How to Make Gjetost