Faith Farm

Cheese recipes

I use Goat milk in these recipes-I'm not sure how it works with fresh cows milk-it should be close though. Blessings>faithfarm

Fast Mozzarella Cheese

1 gal Milk

11/4 tsp citric acid powder

1/4 tsp liquid rennet

1/2 C cool water (divide into two 1/4 portions)

In stainless pot put in cool milk.  Dissolve the citric acid powder into 1/4 cup cool water and add to the milk.  Stir.  Bring milk to 88 degrees.  Mix rennett with other 1/4 C of cool water and mix with milk about 10-15 seconds.  Allow milk to set at 88 degrees for 15 min to coagulate, the curd should be firm when you dip your finger in and break cleanly over your finger and whey will fill the hole where your finger was.  Cut into 1 inch cubes and let rest for 10 min.  Then place the pot of curds into a sink of very hot water and slowly bring temperature up to 108 degrees.  Curds will shrink.  Keep the curds at 108 for 35 minutes.  Drain curds into colander for about 15-20 min.  I usually put a very thin cheese cloth in the strainer to do this.  Be sure to save your whey for making ricotta.  Break up a  cupful of curds into a micrwave safe bowl.  Add salt to taste-usually around 1/2 teaspoon per cup.  Heat on high for 50 sec.  Take out and work the curds with the back of a spoon-like kneeding the the cheese.  Microwave on High heat again for 25 sec. Then repeat the kneeding to stretch and shape the cheese.  Work into soft ball (I use my hands) and allow to cool.  Cheese will become opaque and shiny.  Wrap or freeze.  It keeps good for about 14 days in the fridge.

Ricotta Cheese

1 Gal fresh whey

1 1/2 qts whole goat milk

In large stainless pot heat whey to 195 degrees then add whole goat milk stiring slowly and often as not to scorch the milk.  Bring temp. back to 195 degrees, keep stiring.  It is ready when you see little white flecks forming in the pot.  Line a colander with cheese cloth and pour curds into the cloth. Hang and drain 1 hour.  When drained remove cheese from cloth and salt to taste. ( I use 1/2 tsp for every 2 cups cheese)  If you want a creamier cheese add heavy cream.  Refrigerate.  Fresh ricotta will keep for about a week.