Ever since watching Francesco make cheese in Italy, I’ve been dying to attempt homemade goat’s milk mozzarella. I found this recipe, utilized Amazon Prime to order rennet and citric acid, and procured some local goat’s milk. I mean… why not?
I read the recipe over and over. And still I quartered the recipe, confident that my lack of patience would create a cheesy disaster. And at one point, it did. I misinterpreted what the half gallon of salt water mid-way through the recipe text would be used for and didn’t quarter it (why wasn’t this listed with the ingredients above?!}. My cheese looked beautiful, until it didn’t. I had a gooey, queso mess on my hands.
I managed to salvage a bit of the cheese by draining, reheating, and leaving overnight in the fridge. And what I had the next day was some seriously delicious, flavorful, almost-the-right-texture mozzarella! A permanent mental note of my mistake has been made and I will definitely be making this recipe again the next time I need a cheese fix.