Goat Milk Mozzarella (that really works)

I threw out more rubbery balls of snot than I care to mention before I found this recipe for "30 minute" mozzarella. It takes closer to two hours, but it's worth it!

Sterilize equipment. Dissolve 2.5t citric acid in 1/2c water. Add to 2 gallons of milk.  Stir. Slowly bring temp to 86* F. 

For more flavor, add 1/8t Lipase dissolved in 1/4c water here. 
 

Dissolve 1/2t rennet in 1/4c water. Add to milk and stir for about 30 sec. Allow to sit undisturbed for 15 min. 

Check for clean break (curds should be a custard consistency). Cut curds into 1.5" cubes and let stand for 5 min. Stir gently a couple times to make sure all curd is cut.

Please pot in a sink filled with very hot water and allow the temp to increase to 103-105*F. Add more hot water as needed. Let stand at 105* for 30 min. Do not stir during this time! The curd will form a mat at the bottom of the pot. 

With a slotted spoon, transfer curd to a colander and let drain for 15 min. Gently mix in 1.5T kosher salt. 

Now you're ready to stretch. Take about 1/5 of the cheese and place on a plate. Microwave 15 sec. Turn gently with a spoon and then heat another 10-15 sec. Gently work the cheese until you can stretch it with your hands. Stretch it a couple times and form into a ball. Drop into icy salted water to cool. Repeat until all cheese is stretched.

Slice and eat!

The more you work the cheese, the drier and tougher it will become. The protein bonds will also break if it's pulled too much- they aren't as strong as the bonds in cow milk.  I like a moist cheese, so I try to work it as little as possible. Just one good stretch and a tuck under to form a ball with a nice smooth surface.