The Old Folks Home

[chickadoodles]

Gosh its been a while

We made non-fat mozzarella using non-fat dried milk, Its not as good as mozzarella made from fresh water buffalo milk but in the US water buffalo is hard to find lol.

Make up 1 gallon of milk and let it rehydrate in the fridge for six or eight hours

Add 1 1/4 tsp citric acid to half a cup of water and mix into milk

Heat to 88F

Add 1/2 tab of rennet to 1/4 cup water and mix into milk.

The powdered milk version needs to sit for 6+ hours for good separation - better overnight

Heat to 100F and the curds will begin to separate from the whey.

Collect the curds, strain using cheese cloth and add a tablespoon of salt

Microwave the curds for a bout 45 seconds and form a ball. Then stretch the ball out and repeat until you are sick of it - lol - the more string the better the texture.

Ball and refridgerate!!

If no cream is available (such as in the tropics) you can add 2 sticks of butter if you prefer "creamy" mozzarella.

Its the freshness of the cheese that makes its so good.

Thanks Oz!

 

[superchemicalgirl]

The Asian water buffalo is the same species as the Italian Buffalo.

I am yet to make cheese from buffalo milk. Its on my list

And yet you didn't want goat pizza?

I have not made goat mozzarella yet. Some people say it tastes slightly goaty, others say they can't taste a difference. I think it depends on how goaty your milk is. I've had milk from my friends nubians that I can't tell a difference between that and cow milk. I've also had goat milk that was so pungently goaty it was not drinkable (to me).

 

[gryeyes]

Well, if what I manage to make is even remotely recognizable as mozzarella AND anywhere on the "edible" scale, that would be a real score for me.


I am so going to try this.

 

[chickadoodles]

Well, if what I manage to make is even remotely recognizable as mozzarella AND anywhere on the "edible" scale, that would be a real score for me.

I am so going to try this.

Good luck Linda! You can do it!

 

[superchemicalgirl]

Well, if what I manage to make is even remotely recognizable as mozzarella AND anywhere on the "edible" scale, that would be a real score for me.

I am so going to try this.

Regardless of the outcome, we expect a full report. With pictures.

 

[Wisher1000]

SCG - did you get any milk from your nanny? I was wondering how it tasted and what the difference would be between the cow milk taste and the goat taste. Diet, maybe?

 

[Bunnylady]

SCG - did you get any milk from your nanny? I was wondering how it tasted and what the difference would be between the cow milk taste and the goat taste. Diet, maybe?

I've heard several people talk about the quality of milk from different breeds of goat, so I'm curious, too.

I've had commercial brands of goat milk, as well as a couple of cheeses and yogurt made from goat milk. You know how goats smell? IME, their milk and products made from their milk all have just a hint of that smell and taste. Not enough to be really unpleasant, just enough to know, "yup, that's goat milk."

 

[Arielle]

Quote: So in my search for a dairy goat, I need to concider breed????? Or it's a diet thing??

Quote:

 

[superchemicalgirl]

SCG - did you get any milk from your nanny? I was wondering how it tasted and what the difference would be between the cow milk taste and the goat taste. Diet, maybe?

No, my adult goat died before she was able to be bred. She didn't make weight until very late last year and by that time even though she was in heat, the bucks were out of rut.

Anyway, I have nubian milk in my fridge right now, my friend came over and finally got his turkeys and swapped me some goat milk. The taste is exactly like cows milk with a slight goaty aftertaste, that isn't unpleasant, just different.

Hygiene is a big part of it. Clean uninfected teats, clean bucket, immediately into the fridge. Diet is also a large part of it. The last part is genetics. The amount of fat in the milk plus the rest of the contents help determine flavor. Nubians are the most popular breed because they have a large percentage of fat in their milk and thus it tastes good.

I've read that in order of taste, for large breeds (I don't know much about pygmy), for closest to cows it is: Nubian, Saanen, LaMancha. In order of "grossest" milk, it's generally Toggenburg and Oberhasli can sometimes be really goaty, too. Granted, I've never actually tasted any but nubian...

 

[Cynthia12]

I am making a new line of self defense weapons for my chickens

I will be accepting orders APril 1

I'll take 20..and make a few of them XL...thanks!