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Discussion Starter · #1 ·
I have 2 nubian does, sisters named Xena & Gabby (you 90s kids feel me!). Gabby birthed 2 kids, a golden buck and a petite doeling with cou clair pattern. I took them to auction yesterday, and saw other goats with scur horns, underweight sheep, a horse with severe cherry eye, and too many limping animals. Also some bunnies.

Anyway, so now I get all the milk, which is more than I could use. Which process should I learn first, butter making, or yogurt/sour cream, or cheese, or...? Please include necessary tools in your response, and maybe a book recommendation for further study.

129 Posts
youtube for mozarella from goats milk I've used the recipe below several times its pretty easy but not as easy as the above. then once done you can bring the remaining whey up to barely a boil and scoop off foam that is ricotta and then let it cool and strain the rest of the whey and you will get the rest of the ricotta that did not float.

Homemade Fresh Goat Milk Mozzarella Recipe For the cheese 1 gallon of goats milk (best if it’s 2-3 days old).
Find raw milk in your state
1 1/2 teaspoon citric acid
1/4 teaspoon liquid rennet
1/4 cup pink himalayan salt
Other sources New England Cheese Making Supply
Cultures For Health
Other tools Digital Thermometer,
Regular Thermometer
Slotted spoon
Measuring Spoons
Measuring Cups or both here
Glass Storage Container

For the brine 1 quart of water (or 1/2 water + 1/2 whey) 1/4 cup salt. Best to use pink himalayan salt.

Step 1. Acidifying the milk 1. Slowly heat the milk to 55 F (13 C). 2. Add citric acid and mix it in well.

Step 2. Form the curds (by adding rennet) 3. Slowly heat milk to 88 - 90 F (31 - 32 C) 4. Dissolve rennet in 1/4 cup of cool filtered water. 5. Add rennet to goat milk. Mix for 15-30 seconds ONLY. Use up&down motions! 6. Let sit for 5-15 minutes. 7. Cut curd into 1 inch cubes. 8. Turn the heat up and keep the curds at 100 F - 108 F for 15 minutes. Optional : you can then turn off the heat and wait another 5-15 minutes if you are not in a rush letting the curds “rest”. 9. Scoop curds carefully into a colander.

Step 3. Working the curd 10. Heat the whey to 150 F (65 C). 11. Scoop curd in your slotted spoon and warm it up submerging it in whey. 12. Once you see the curd melting and softening take it out and start stretching and folding it. Use rubber gloves. At this time you can sprinkle salt on the curd as you work it. You’ll notice the curd becoming smooth and shiny. That means you’re done. 13. Put the cheese ball in a bowl of cool water or brine.

Capriculturalist and Goat Slave
1,871 Posts
Chevre and mozzerella. We get about 3 gallons a day currently. We were getting more earlier on in the lactation, so I had to use it up a lot. We used it to feed babies, give to the dogs, various cheeses, cooking, pudding, ice cream, soap, etc. I currently have 4 gallons sitting for chevre. Super simple.

Bring 1 gallon milk to 87 degrees.
Add 1/4 packet of mesophilic culture, stir gently, let sit 5 minutes.
Dilute 2 drops rennet in 1/4c water and stir into milk.
Cover and sit 12 hours.
Hang in flour sack towel 6-12 hours, depending on how creamy/dry you want it.
When done, add salt (non-iodized) and then use as is or add various herbs and such.

Mozzerella, this is the tried and true recipe I use.
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