A Mozzarella Flop!

About 6 months ago, I attended a local cheesemaking class.  The instructor demonstrated how to make goat's milk Ricotta cheese and let me taste a bit of Feta.  I heard about the "New England Cheesemaking Supply" for the first time.  I also learned that goat's milk was key ingredient to having a multitude of yummy cheeses that I could make in my kitchen!  That experience sparked my desire to raise goats...and to make cheese.

"The Recipe" (from cheesemaking.com)

One of core beginner cheese recipes is Ricki Carroll's "30 Minute Mozzarella."  I have made this recipe twice before with pasteurized cow's milk from the store.  Raw goats milk is sure to throw some curve balls (the pH value is not always consistent, etc.), but goat's milk mozzarella cheese is possible to make.  I was determined to try! 

 I measured 8 WHOLE pounds of hard earned milk into a pot!  It seemed like a lot of milk!

Here is the fridge shelf--after I took out the amount for cheese.

 I dissolved some citric acid into a cup of water.  I noticed on the recipe that it said to increase the citric acid when using raw milk.  I didn't read this until after I had poured in the cup of dissolved citric acid.  So, I ended up dumping in a little more "undissolved" citric acid to the milk...(mistake)

Once the milk reached 90 degrees, I added some diluted rennet to the milk.

 I covered the pot and expectantly waited for 5 minutes.  After the waiting, the milk should congeal and the curds be ready to cut. 

To my surprise, I took off the lid and found a pot of milky whey with heavy, clumpy curds at the bottom.  Not what I was expecting!  At this point, I was disappointed and stopped taking photos.  I did attempt the salvage the batch by dumping it into a glass bowl.

I microwaved the bowl to heat the curds and began stretching it (like the recipe calls for).  I stretched and stretched.  It was really stretchy (a good thing)! 

 While I stretched, I sprinkled some of my favorite seasoning into it (However, I forgot the salt!  Ooops!)

 I shaped the cheese into a little ball and plopped it into a bowl and stuck it in the fridge!  I was disappointed that the yield was low and the consistency was off.  It was a mozzarella flop!  However, it was not all in vain because I did learn three very important things:

1) Only make cheese in 1/2 batches until I know what I am doing.

2) Don't forget the salt!

3) Be careful of adding more citric acid.  I read on the mozzarella troubleshooting web-page that my "clumpy curds" problem was likely related to milk with too high acidity.  To fix this problem, I needed to adjust the temperature.  And--adding the extra citric acid just might have been my error!

Despite the difficulties, we did eat the cheese for dinner.  I let it drain in the fridge and it became nice and "hard" (perfect for grating).  I also found it melts nicely.  I am sure that homemade mozzarella will soon be a staple around here!  With more practice and more tweaking, I am excited about making the perfect mozzarella cheese!