farmerpaul

Forum Replies Created

Viewing 1 post (of 1 total)
  • Author
    Posts
  • in reply to: Goat Milk Mozzarella turned to feta. #2086
    farmerpaul
    Participant

    Hi Curd-Nerd,

    I have been having exactly the same issue as @crystalnewton. The process went perfectly smoothly and I paid very close attention to getting the temperatures perfect (following your recipe) at every step. This is my third time trying (and failing) to get a stretchy curd from my fresh raw goat’s milk.

    I’m pretty sure my culture is fine and my rennet is new. The curd has a lovely flavour now that it has been sitting in the colander for 48 hours. A little sharp even, which suggests good culturing and acidity, right?

    One thing I read somewhere was to try using slightly less rennet if the curds don’t stretch. So I guess I’ll try that next.

    It couldn’t be the fact that I’m making mozzarella from goat’s milk as opposed to cow’s milk, could it? I’ve seen recipes online for goat’s milk mozzarella and there’s nothing mentioned in them about doing something differently because it’s going to be hard to get the curds to stretch!

    Does the milk have to be full fat? I have been stealing a little cream from the top of each jar of milk for my morning coffee, but certainly I don’t take all the butterfat…

Viewing 1 post (of 1 total)