Probably the second most common cheese I make is mozzarella, mozz for short. I use the 30 minute method and it usually turns out nice for me. My only complaint is that with goat milk you have to take some consideration for where in the lactation cycle your goat is and adjust the citric acid content accordingly. I think some pH strips would remove some of the guesswork, but I haven't tried that yet.
Goat milk mozzarella isn't quite like store bought mozzarella. For starters, I've yet to make a mozz ball (with either cow or goat milks) that shredded worth a darn. Usually, I don't even try and we slice it instead. The slices actually work better for me when it comes to lasagna assembly.
The uses for it are pretty much the same as the store bought version.
Goat milk mozzarella isn't quite like store bought mozzarella. For starters, I've yet to make a mozz ball (with either cow or goat milks) that shredded worth a darn. Usually, I don't even try and we slice it instead. The slices actually work better for me when it comes to lasagna assembly.
The uses for it are pretty much the same as the store bought version.
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