Mozzarella from Anglo-Nubian goat milk

Mozzarella made from Anglo-Nubian goat milk

Category: Dairy and egg dishes

Kitchen: italian

Ingredients
Goat milk	8 l
thermophilic starter culture	1/4 tsp
rennet extract	1/2 tsp
calcium chloride	1/4 tsp
lipase	1/4 tsp

Cooking method

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• Here is such a cheese, as they say, plate.
• Everything that you see on it is made ... well, or grown by your own hands, one might say. And the raw materials from which all the cheeses are made are also obtained from absolutely amazing animals. From goats. These ones.
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• These are goats. Anglo - Nubian breed. I won't talk about ..., but their milk is really unique. Amazing both in its taste and in, let's say, physical properties. However, whoever needs it will find the information and read it.
• And we, as already noted, make cheeses from this milk. Here is one of neither and will go on the conversation.
• There is such a cheese. MOZZARELLA is called. His roots are Italian. It is usually eaten with tomatoes and herbs. And with sun-dried tomatoes, he is also good. Chessword.
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• “… Mozzarella, mozzarella (it. Mozzarella) is a young Italian cheese originally from the Campania region. Classic mozzarella (Mozzarella di bufala campana) is made from the milk of black buffaloes, but cow's milk mozzarella is almost always on sale. This cheese is sold in the form of white balls soaked in brine, as it does not last long. The most delicious mozzarella is giornata (one day old), but it can only be bought in Italy. Also, mozzarella is hard, like regular cheese, it is used for hot dishes. Smoked mozzarella (Mozzarella affumicata) is also produced ... "
• And although, classically, it is prepared from cow's milk, believe me that it turns out delicious from goat. And from the milk of Nubian goats - and at all !!!
• What does it take to get a kilo of such cheese? Nothing special.
• Milk - Eight liters. Here I will note that the fat content and density of milk matters. Milk from our goats needs only six liters. Well, all sorts of ingredients there: thermophilic starter culture, rennet, calcium chloride solution, lipase. You can buy all this and how many ... in general, there are recipes that recommend how to do everything in order to get a lot of cheese mass from milk. Choose any.
• We do this: We heat the milk to 38 degrees, add lipase and thermophilic starter culture, let it stand for a couple of minutes so that the powders absorb moisture, and then mix. Add rennet and calcium chloride, wait forty-five minutes until a clot forms at a temperature of 38 degrees.
• As soon as a dense clot has formed, we cut it. Mix, cutting off the clot.
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• Let it stand for a while so that the curd grains settle, and remove the whey, leaving a little to cover the grains a little.
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• And leave for an hour to form acidity for taste and the possibility of melting. In order not to stick together - stir occasionally and gently.
• Then we throw back and load the cheese mass into a cheese maker, or into a saucepan, which we keep in water, maintaining the temperature at the same 38 degrees. Let the cheese ripen. The process continues for two hours.
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• Then briefly dip the cheese in cool water (maybe slightly salted) to cool the cheese.
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• And, of course, then put it on the wire rack, let it drain either water or brine. In general, for the cheese to breathe. It is important.
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• BUT! This is not yet mozzarella in the full sense of the word. But only a preparation or, if you like, a premozzarella.
• We cut this same blank into cubes.
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• And fill the cubes with hot water. Attention! Not boiling water, but water heated to 85 degrees. We need to melt the precursor of mozzarella, but not boil it.
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• We put on a double glove. The water is not boiling water, but hot. Although ... you can do without gloves if such a water temperature does not bother you. The owner is a master!
• And we mix the cubes, achieving their melt and the formation of a single lump. Kind of like kneading dough, but only more delicate.
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• And then we stretch this lump, or the lump that turned out, and put it back into a lump. We crumple it and stretch it again. And so several times. The bigger, the better. So that the clot remains plastic, does not break, bathe it constantly in hot water. Change it. This is in order to give the cheese a flakiness and lightness, if you like.
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• When the required result is achieved, in layering and other things, we tear off small lumps from the common piece and form such balls.
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• And into their weak brine. You can just go into the water. This is how they are stored. In the refrigerator, of course. But keep in mind that it is better not to store mozzarella for a long time. This cheese should be eaten fresh.
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• How to eat? Well, it's very simple. Best with a good one !!! A real tomato.
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• If you sprinkle with olive oil (better than cold-pressed - homemade), sprinkle with freshly ground pepper and with, again, tomato ... this finally - head off.
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• And classically ... again tomato and greens.
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• Basil is a must ... for those who like it.
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• And for me, for example, most of all I like with sun-dried tomatoes. So that with the oil in which these tomatoes are stored. And, of course, homemade, freshly baked bread will accompany all this. Indeed - a feast for the belly!
• Angela for you a meal!
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[Ivanych]

Ivanych, leaving. Prepare your plate.

Oh, I can smell both taste and aroma. And the last plate is finally a bomb. And I never dare to make cheese. I'll see, admire and ..... And things are still there.

Ivanych, what a good cheese yield you have !!!
Indeed, the key position in the preparation of cheese is MILK !!!
And, apparently, the molecular structure of the milk of these particular goats gives such a good result!
Thanks for the recipe and awesome photos!

It is very interesting ... Reading is interesting and tasty ... Ivanovich - You are a poet. The recipe and description are fantastic for the lucky owners of cows and Anglo-Nubian goats. The rest - to rejoice.

[Natalia]

Nataliawhy just be happy?)
You can buy homemade milk from a milkmaid and please yourself and loved ones)))

[Ivanych]

Ivanych, read with bated breath!
Very cool

What a beauty!!! How delicious it should be! That's when you wrote about cheese with sun-dried tomatoes, aaah ... I already imagined the taste !!

Ivanych, what a good cheese yield you have !!!
Indeed, the key position in the preparation of cheese is MILK !!!
And, apparently, the molecular structure of the milk of these particular goats gives such a good result!
Thanks for the recipe and awesome photos!

Yes, Irina, you are right. Nubiek milk is really unique in taste and other parameters. It is ideal for the production of cheese. This is not only my personal opinion. The fact is generally accepted.

Ivanych, I read recipes with great interest. Photos are amazing. I will hardly dare to make it, but I will never refuse to read it Thank you.

[Ivanych]

Mozzarella, yes homemade!
The recipe is interesting, and the photo is just a delight!
How much labor
Ivanychthat you haven't shared your knowledge with us before.
Do you have a farm? These goats are cute in the photo. All September I was looking for a milk goat as a present for a large family. There is no one to consult with, all sellers praise their goats. If only they knew that we have such experts at the HP.

You can buy homemade milk from a milkmaid and please yourself and your loved ones)))

Eh, I bought such milk in my village. From goat's - half of the village was lying around with jaundice, and cow's milk was entirely leukemic or diluted. Going to the city to the market for milk is not handy and you do not know what to buy. Thank you Ivanych.

[Natalia]

Natalia, of course, homemade milk requires proven milkmaids!
I can't even imagine how to buy milk from an unknown person!
My milkmaid looks after her cows, certificates, checks, everything is as it should be!
And my milkmaid can give me milk from any of her cows without mixing. After all, each cow has its own unique milk and ... it is different)

it happens. We take tests regularly ... plus the farm is closed. There are no outsiders. We try to exclude any accidents.

Great .....

I make mozzarella with fresh cow's milk and regular supermarket rennet. Now on fire to taste from goat milk. We don't have such goats here, but there are as many ordinary ones as you like. Suddenly the goat cheese is delicious, then I'll switch to it. Moreover, milk costs the same.

Try it. The main thing is that there is no specific goat aroma. If you do, don't try it.

It still largely depends on the owners, on the maintenance of animals. We buy goat milk and feta cheese from one neighbor, there is no smell of goats at all. She did not give milk, she said to wait for spring. With frustration, I again made it out of cow, but already withstanding all the stages, as you indicated. Otherwise, I'll fill in the enzyme earlier, wait until the clot forms, and immediately take it out. And now she did it as it should be. It feels like the cheese is softer, not as rubbery as with the quick method.
Thank you, so you look, I will slowly become a real cheese maker. I really like this business, even though you have your goats for the sake of cheese.

Nothing really complicated. I'm glad you are doing it ...