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The process for making a hybrid goat milk mozzarella is simple: Warm half of the milk to 90°F and add both mesophilic and thermophilic cultures. After the warmed milk has acidified, you'll add citric acid to the remaining half of chilled milk. Mix the two milks together, and heat it all up to 90° again..
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INSTRUCTIONS: In a large cheese pot, slowly heat 2 gallons of the milk to 86°F. Once the milk has reached temperature, add the starter by sprinkling it over the surface of the cheese and allowing it to rehydrate for 1 full minute. Stir it in using smooth, steady up-and-down motions. Add the diluted lipase using the same methods.
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3 gallons Raw Goats Milk. 4.5 teaspoons Citric Acid (dissolved in a 1 cup of water) 1/2 teaspoon Rennet (mixed in a 1/2 cup of water) 2-3 teaspoons Salt. Instructions. Add the citric acid to your cold milk before heating up to 90°F. Once up to temp, turn off the heat and add your rennet. Stir for about 15 seconds before allowing to sit and set.
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Our goat milk mozzarella is sweet, fresh and light. Enjoy the mild, delicate and milky tasting notes of this meltable cheese.. The clean sweetness of our goat milk is highlighted in this light, delicately flavored Mozzarella cheese. Available in 6 oz. chunk. USES & PAIRINGS.
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Time for the next step. Here we've got (in addition to a great big mess of dirty dishes and things), the gallon of cold (ish) milk with the citric acid, and, in the larger pot, the milk with starter and lipase that's been sitting and ripening for 45 minutes. Time to combine the two.
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Tangy, Herbal, Bright / Goat Milk / Pasteurized / Age: Fresh. $6.00 / 4 oz Log. Meredith Dairy Marinated Feta. Creamy, Spreadable, Herbatious / Goat, Sheep Milk / Pasteurized / Age: Fresh. $15.00 / 11 oz Jar. Learn More. Made from milk curds that aren't aged, fresh cheese encompasses a range of rindless cheeses from milky mozzarella to tangy.
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Directions. Add goats milk to heavy bottom stockpot over medium heat and bring to 55°F stirring occasionally. Add citric acid, and stir to dissolve. Continue to heat milk to 90°F, then add rennet + water mixture to milk, stirring in up and down motion for 15 seconds .
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Add the goat cheese in large dollops (be generous!). Sprinkle with the red onion slices and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes.
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Put back on burner and heat to 105° F. Scoop curds into mesh strainer and pour off the whey. Microwave for 1 minute. Squeeze curds again to remove more whey and continue to microwave in 30- second increments until the cheese can be stretched at least 12 inches without breaking. Add salt and knead it into the cheese.
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Start by dissolving 1/4 tsp of citric acid in 1/4 cup cool water. Pour the citric acid water into a large pot and pour the goat milk over top and give it a quick stir. While the milk is heating, prepare your rennet and lipase: dissolve 1/4 tsp rennet in 2 T cool water, and 1/8 tsp lipase in 1/4 cup cool water.
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After 15 minutes, take a long knife and cut the cheese top to bottom and side to side to create cubes. Remove the cheese and place into a colander. While the cheese is draining, add 1/3 c. salt to 1 gallon water and bring to 145 degrees. Divide the cheese in half and dip into the hot water with a cheese ladle.
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Bake the pizza until the cheese and crust are nicely browned, approx 10-15 minutes. But each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Serve: allow the pizza to cool for a minute or two before serving. Slice, serve immediately, enjoy!
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Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution.
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Goat cheese has slightly more calories and fat than mozzarella. Protein: Both cheeses are good sources of protein. Calcium: Mozzarella contains slightly more calcium than goat cheese. Other Nutrients: Goat cheese is higher in riboflavin, vitamin B12, and potassium. Mozzarella is higher in vitamin D and selenium.
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Milk from Nubian goats contains higher levels of alpha-s1-casein (and is therefore thought to make better cheese) than milk from Toggenburgs. We suspect that using all Nubian goat's milk would result in a mozzarella that could stretch more similarly to the cow's milk mozzarella. The cow's milk we used came from a herd of mostly Ayrshire cattle.
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Put the cool milk into a stainless steel pot. Dissolve citric acid into 1/4 cup of cool water. Stir into cool milk. ( Stir in calcium chloride and water mix also if using store bought milk.)On med. heat bring temperature up to 88 degrees F. Remove from heat. Mix rennet into 1/4 cup cool water and while stirring add this to milk.
