How to Make Mozzarella From Goats' Milk: Plus What To Do With All That Whey Including Make Ricotta

By Leigh Tate

What better cheese for your homemade pizza than homemade goat milk mozzarella? This little eBook teaches you how to make a quick mozzarella cheese from goats' milk (no microwave necessary), plus gives you the science behind working with goats' milk to make high quality cheeses of all kinds. Explains the differences between goat and cows milk, cultured mozzarella versus quick, whole milk versus skim, and the different kinds of rennet available. Tells you how to pasteurize the milk if desired, how to make brine, how to make the cheese, and numerous uses for whey including how to make a true whey ricotta with no additional milk.

• Language: English
• Publisher: Leigh Tate
• Release date: Nov 9, 2015
• ISBN: 9781311483188

Leigh Tate

Leigh Tate has always loved living close to the land. From the back-to-the-land movement to the modern homesteading movement, the agrarian lifestyle is the one she says feels like home. She and her husband currently homestead five acres in the foothills of the Southern Appalachians. Their vision is to become as self-sustaining as possible by stewarding their land, animals, and resources. Leigh's homesteading activities include gardening, food preservation, foraging, raising goats, chickens, and guinea fowl, herbs, cheese making, permaculture landscaping, spinning, weaving, knitting, sewing, quilting, natural dying, soapmaking, wood cookstove cookery, and renovating their old 1920s farmhouse.

Book preview

The Little Series of Homestead How-Tos

from 5 Acres & A Dream

How To Make Goats' Milk Mozzarella

plus what to do with all that whey including make ricotta

by Leigh Tate

Kikobian Books

www.kikobian.com

Text & photos copyright © 2014-2021 by Leigh Tate.

All rights reserved. This eBook is licensed for your personal use only. It may not be re-sold or given away. Purchaser is granted permission to make one print copy for their personal preparedness files. Otherwise, except for brief quotations in reviews, no portion of this book may be reproduced, distributed, or transmitted in any form without the written permission of the author. For more information, contact Kikobian Books at [e-mail].

Originally published: November 9, 2015

Revised April 9, 2021

Contents

Preface

Not a Cows' Milk Recipe

About Mozzarella: Cultured Versus Quick

Supplies & Equipment (no microwave necessary)

Ingredients

About Pasteurization

About Rennet

Planning Ahead: Preparation

How to Make the Brine

How to Make the Mozzarella

What to do With All of That Whey

How to Make Ricotta

How to Make Gjetost

Glossary

Endnotes

About the Author

Preface

When I published 5