The wait is finally over. For the last two years I've been saying "the next thing I'm going to learn how to do is make cheese." I've had the supplies and equipment, but thought I needed a real live tutor to help me with this. Making cheese seems so daunting, and complicated and time consuming. This past winter I even talked to a lady in Eula who knows how to make 12 different kinds of goat cheese. I asked her if she would come to my house and show me how to do it. She said she would help me with it in the spring, but I never got around to calling her again. It never seemed to be the right time. Other things kept crowding it out, but it has been in the back of my mind all along.
About three days ago Sierra told me about a blog post on The Pioneer Woman, a cooking blog she really likes. In it they were showing how to make fresh Mozzarella cheese. They had pictures and simple directions. When I looked at it I knew instantly that the time had come for me to take a stab at cheese making. They made it look so easy.
The next day I got out my specially ordered ingredients (from last year) and the equipment and looked at the blog post Sierra showed me and got to work. Samantha read the blog out loud to me and I followed the directions exactly. The outcome was perfect! The cheese was absolutely wonderful. I don't know why it took me so long to try this. It was very, very easy and quick. It only took about 20 minutes to make and that included milking the goats first! I've tried it again several times since then and I've changed a couple of things, just to make sure the cheese is raw. Maybe I'll try my hand at other cheese varieties sometime soon....
|I just came in from milking the goats. I'm straining the warm milk now.|
|Here are the two special ingredients you'll need to make Mozzarella.|
|To begin the cheese making process, you add 1 1/4tsp of citric acid to 1/4 cup water and stir until dissolved. Pour it into the big pot.|
|Next you pour 1 gallon of raw goat's milk into the pot and stir.|
|While stirring, heat the milk to 90*F, then take the pot off of the burner.|
|In another bowl mix 1 cup water with 1 1/4 tsp liquid rennet and add to the pot. Stir for 30 seconds.|
|I'm kneading and stretching the cheese while it's still warm. Form it into the shape you want before it cools.|
|I started with one gallon of milk and here's all that's left...one pound of cheese, but it's worth it!|