I tried to make 30 Minute Mozzarella today. It didn’t turn out. It is more like cottage cheese so I’ll use it in Lasagna tomorrow. The milk I used was from the Saanens, which means it has less butterfat in it than the Nubian milk. Mozzarella needs more butterfat in it to make it stretch well. Goat milk is harder to get good Mozzarella from anyway, it generally needs more Citric Acid in it. When I use the 30 Minute recipe, I always add an extra 1/2 teaspoon of citric acid for each gallon of milk.

Oh well! Lasagna is good, too!

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