Hooray, we've learned how to make our own cheese!
One of our goats set another record of 2.1 liters of milk per day. As a result, we had 3 liters of surplus. This was just enough to conduct an experiment.
There are only a few ingredients for making mozzarella: lemon or citric acid (my case), rennet, salt and milk.
Well, then the process of "cooking" itself. First of all, add citric acid to the milk, then heat the milk to 32 degrees Celsius and add rennet. Stir and leave the milk alone for 5-10 minutes.
After that, cut the clot and heat the resulting mass to 45 degrees, stirring gently until the clot becomes whole.
Next, we take out the clot, drain the serum.
Separately, salt the whey and heat it up to 75 degrees, and then bathe the cheese clot in this whey until it becomes stringy.
And finally we squeeze out the remains of the whey, form the cheese and it's done! The cheese turned out great.
Mozzarella can be eaten immediately after cooking.
We tried cheese with sandwiches and melted it with pancakes. Complete delight. The goat taste is barely felt. Now we will cook cheese all the time and can say goodbye to store-bought cheese.
Then I'll try to make Gouda or something similar.