The Best Goat Milk Mozzarella - No Microwave, Hybrid Recipe, Flavorful and Amazing Texture

In this hybrid mozzarella recipe, we'll use both freeze dried bacterial cultures to acidify the milk, as well as citric acid. This allows the process to be significantly sped up, while still allowing for rich flavor and amazing texture in the finished cheese.

Goat milk mozzarella can quickly turn into a tough, flavorless lump or else a gelatinous mess, depending on the recipe and techniques used. This hybrid method is the perfect way to achieve a great flavor and texture! We'll also handle the milk and curds with care, as goat milk is a delicate milk to work with in cheesemaking.

I’m using fresh, raw milk from my herd of Mini Nubian goats. You can use cow or sheep milk for this recipe too. Just keep in mind that with cow milk you’ll need to stir and stretch longer than with goat or sheep milk.

For a full written tutorial and recipe, check out the blogpost here: https://thenestinthewest.com/2023/10/...

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** Disclaimer: These are affiliate links, which may provide me a small commission on your purchase, at no extra cost to you

Check out my blog for more goat milk recipes and homesteading info at www.thenestinthewest.com.

There you can also find my cheesemaking course, Beyond Chèvre, full of recipes and information specifically designed for goat milk!
https://thenestinthewest.com/beyond-c...

Happy Cheesemaking!