When you have goats in milk you will almost always have more milk than you and your family can use up in a day. We freeze our excess in canning jars (leave space for expansion or you will have explosions). We save up enough for a cheesemaking party. The first cheese I learned to make was Chevre which you can read about here. The second cheese I learned to make was mozzarella. The recipe I first used came from The New England Cheesemaking Supply Company website and I modified it slightly to suit my needs. I'm not a fan of hunting down citric acid or waiting for it to come in the mail, so I substitute lemon juice. Here is the original recipe: Mozzarella in 30 Minutes
Here is my version:
1 gallon of raw milk (I use goat's)
juice of 2 large lemons, strained so you don't get seedy cheese (ew)
1/4 cup DISTILLED water (don't use tap or the recipe will FAIL)
1/4 tsp rennet
1 teaspoon salt
A Stainless Steel Pot and lid large enough to accomodate your milk
Measuring cups and spoons
Container to store your cheese in the fridge
If it has reached custard consistency, slice it with a long knife in a checkerboard pattern. Return the pot to the burner and heat to 105 degrees fahrenheit, slowly stirring. Your cheese may drop or glob together.
Microwave again on high for 35 seconds. Knead again. Drain excess whey.
Add salt to desired taste. Sprinkle it around. About 1/4 teaspoon does it for me. Knead it in good. You can taste your cheese at this point to see if you have enough salt. Add more if you like.
Microwave on high a final 35 seconds.