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.