Monday I tried my hand at Mozzarella again. I can make it with a jug of Walmart milk all day long, but have found goat milk to be a challenge. I had pretty good success last week by not cutting or cooking the curds, so I decided to try again.
I tend to lost a lot of the fat in the whey and read one post where they skim theirs first. So I got out the cream separator and skimmed about half the milk for the cheese. I got a quart of heavy cream off it!
This time, the curd set so well I decided to follow the directions for cutting and cooking the curd. That was a mistake! I lost so much whey from the curd that what I had left was a rubbery mess. I don't know why I didn't actually learn from what I'd learned the week before. Back to the drawing board.
In the meantime, I put up another batch of chevre. I love it! I have been rolling it in Herbs de Provence. I'm going to roll part of this batch in culinary lavender and honey.
Then I had to do something with all this milk and cream. It's been close to 100 degrees out, so I thought ice cream! I had some fresh Georgia peaches hubby picked up from a farm he passed while working.
I pureed them and mixed all the goodies together.
I think next time, I'll use more cream and egg yolks to balance out the juice (ice crystals) you get using the fruit.
Here's the recipe:
Heat 1 quart of the milk until it's steaming hot but not boiling. Add the sugar and salt, stir to dissolve and then chill. Add everything to your ice cream maker and follow the directions for your machine.