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Discussion Starter · #1 ·
After all these years of -- I'll get around to it -- I finally made some mozarella and it turned out great! It was so easy too!

I did pasteurize it first, cause the recipe said to :??? It also said to pasteurize the milk to make ricotta and basically any soft cheese -- my question is, do I have to???

Does it make that big of a difference? I'm not making cheese to sell btw, just to eat!

Tracy
 

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I don't pasteurize either.
Mozarella sounds so complicated to make :/
I started to make a Parmesan today and did accidentally put 1/2 tsp lipase in. Anybody out there has a clue if that is chicken food now? I normally use the lipase only for feta.
 
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You should be fine, that's not the strong one :D The flavor will mellow and and deepen into the classic Parmesan as it ages. Good for you! Parmesan is only for the very patient. I aged mine for 6 months and it was great!

Christy
 

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It is in the press now. I so hope it does not matter, because every other step went so well. :D
I made one last week and it looks so good.
Did you oil your Parmesan or did you wax it?
 
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