Thank you so much for making it easier than others. I much appreciate it. Also, the tip for it being as hot as you can handle. I am proud to say that I have made my own goats mozzarella from my own goats' milk, and I'm really happy with it. I've made it before but never been happy but now I am, so a huge thank you 😊
In Italy they used the contents of a baby goat's stomach to curdle the cream of it's mother. Usually the stomach contents were obtained around Christmas when they had an old enough kid/billy they didn't need so they could have a mid-winter feast. while they were at it, they made cheese. If you couldn't afford goats or other meat, including pigeon, they would substitute lentils (pulses) as a source of protein. Eggs are the cheapest complete (meaning it has all the 21 essential amino acids your body can't make) protein. One type of cheese smells like feet because it was literally foot bacteria that created a secondary infection in the cheese. Yes, cheese is just curd, with an infection. The most pricey fungus I know of is a zombie fungus that grows from the heads of caterpillars like a horn which is how you find them after they self plant into the ground. Apparently it is both a delicacy and a rare source for an anti-cancer drug, but is traditionally harvested with people swarming around a mountain on their bellies, looking carefully for them in China and around about.
@@RockingCHomestead I imagine so! Your lucky. And blessed that your able to do what your doing. Do you have predator issues out there? I had a bull snake wipe out a whole litter of 5 day old kits 3 days ago. Talk about devastating. Between the heat and now that, in ready to call it quits.
Thanks for the video. I just made my first batch of mozzarella using your recipe; 2 balls and counting down to another 50 to make! "Ladies" keep cranking out the goat milk, we love our dairy products in conjunction with our veggies and eggs. A little tip...if you buy a cheap pair of compression gloves from a pharmacy, they will slide in nicely to any surgical gloves, and are a good heat barrier. Only the finger tips will be slightly exposed within the surgical gloves. I had my water up to 175 degrees without any hand discomfort and the cheese stretched all by itself. Once again, thank you from the Double D Homestead in East TN. Diane & David
Thanks for the awesome video!!! I am attempting my second time of making mozzarella today and this video gave me pointers of where I went wrong last time
i have made this several times all with the same result. After the rennet sits, my curd is too soft and my whey is too milky looking. What could be causing this? Yours looks beautiful!
@@RockingCHomestead do u bake cakes? Great for smoothies and not have to buy the powder whey protein...yeah thats were it comes from. I used to throw some away as I was not aware it lasts up to 6 months. Not any more!
A cheesecloth will make it somewhat easier to congeal and stretch. If you get a big one and press the cloth with a steel potato masher, you can drop the cloth in super hot water and never touch the hot parts with your hands.
@@RockingCHomestead I did. I think I stretched it too much the first time. It wasn't bad the 2nd time but, it was still a little rubbery. Not sure what I did wrong.
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
Thank you so much for making it easier than others. I much appreciate it. Also, the tip for it being as hot as you can handle. I am proud to say that I have made my own goats mozzarella from my own goats' milk, and I'm really happy with it. I've made it before but never been happy but now I am, so a huge thank you 😊
I have just started the video, but I need to comment now. I. AM. JEALOUS. (already)
Now I need bruscetta
We have some fresh Tomatoes still, come on over!
Wow so easy!! I have so much goats milk right now I don’t have room in my fridge for it all: I’m going to start doing this.
We just found your channel and we have Nigerian dwarf goats and chickens
Do you just love your ND goats?! We think they are the best breed! ❤️🐐 Thanks for watching!
just finished watching your video three times and then I did it!!! I made mozzarella cheese. It is so good!!! Thank you so much for this video!!!!!!
great stuff. gotta try this thankyou Australia upside down land truely
Thank you for sharing your experience
I just realized you are in Norman! We are an hour NE of you between Prague and Stroud.
Excellent tutorial. You explain the steps thoroughly and clearly. Thx
I’ve watched alot of videos on this and have made it several times. It came out the best tonight! Thank you!! 🥰👊🏼
Great to hear!
Thanks so much! Best video on making mozzarella from goats milk on TH-cam!
Very impressive 👍 you made it look so easy. Thanks for sharing. Your friend Bryan
Thanks for watching
Blessings. I'm looking forward to have my 12 goats have thier first babies
Awesome to see the process Lance! I bet that is some great cheese.
It is pretty darn good! We have been using it in and on everything.
In Italy they used the contents of a baby goat's stomach to curdle the cream of it's mother.
Usually the stomach contents were obtained around Christmas when they had an old enough kid/billy they didn't need so they could have a mid-winter feast. while they were at it, they made cheese.
If you couldn't afford goats or other meat, including pigeon, they would substitute lentils (pulses) as a source of protein. Eggs are the cheapest complete (meaning it has all the 21 essential amino acids your body can't make) protein. One type of cheese smells like feet because it was literally foot bacteria that created a secondary infection in the cheese.
Yes, cheese is just curd, with an infection.
The most pricey fungus I know of is a zombie fungus that grows from the heads of caterpillars like a horn which is how you find them after they self plant into the ground. Apparently it is both a delicacy and a rare source for an anti-cancer drug, but is traditionally harvested with people swarming around a mountain on their bellies, looking carefully for them in China and around about.
Very interesting.
Thank you, I just made my first mozzarella and it turned out great. Your video is perfect
🌻Rocking C Homestead🌻 enjoy watching your videos 🌟Listening from Mass USA🌟Hello🌟 everyone
Thanks for watching!
@@RockingCHomestead my pleasure love all of you Blessings
Great video! Cant wait to make some. Could you dehydrate the whey for protein powder?
Great video, with good teaching instructions. Thanks from the DD Farm in East TN.
Yum! That looks delicious! Hello from arizona!
Hello!! Thank you! It is delicious! We have really enjoyed the fresh cheese this year!
@@RockingCHomestead I imagine so! Your lucky. And blessed that your able to do what your doing. Do you have predator issues out there? I had a bull snake wipe out a whole litter of 5 day old kits 3 days ago. Talk about devastating. Between the heat and now that, in ready to call it quits.
That looks delicious. It also looks like fun to make. Thanks for sharing. Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇨🇱🇺🇸👍❤️🥰🙏🙏🙏🙏
Thank you! It is fun to make and super Delicious.
That is awesome Lance. Going to have to try making some. Many thanks for sharing. You guys take care. Dean
Thanks for watching. Hope it works out for you!
This was a great video, thank you for sharing. Very awesome!
Thanks for watching.
Thank you 😊 it was so fun and easy !! Love it I made it with goat milk ❤
SUPERB friend and thank you.
great video on cheese making
Thank you 😋
Thanks for the video. I just made my first batch of mozzarella using your recipe; 2 balls and counting down to another 50 to make! "Ladies" keep cranking out the goat milk, we love our dairy products in conjunction with our veggies and eggs.
A little tip...if you buy a cheap pair of compression gloves from a pharmacy, they will slide in nicely to any surgical gloves, and are a good heat barrier. Only the finger tips will be slightly exposed within the surgical gloves. I had my water up to 175 degrees without any hand discomfort and the cheese stretched all by itself.
Once again, thank you from the Double D Homestead in East TN.
Diane & David
This is SO helpful! Thank you!
Thanks for watching.
Thanks for the awesome video!!! I am attempting my second time of making mozzarella today and this video gave me pointers of where I went wrong last time
You can do it! How did it turn out? We love fresh mozzarella chesse.
@@RockingCHomestead it is getting better and better still does not stretch as nice as yours did but will be trying again today!!!
We've tried making mozzarella in the past before but it did not work... gonna have to try it again you made that look pretty easy! Thanks!
I hope it works for you this time. Thanks for watching.
Excellent job of teaching!!!!
If your not a teacher, you should be. Thank you!
Thank you for this!
Your Welcome, Thanks for watching.
That looks delish!
So yummy!
Awesome video!!
i have made this several times all with the same result. After the rennet sits, my curd is too soft and my whey is too milky looking. What could be causing this? Yours looks beautiful!
I love mozzarella cheese, along with cheddar. 🧀
Thank you
Your welcome.
Great job Lance, can't wait to try it next year with or girls!
So yummy and simple! We love to grate it up and use it on homemade pizza and on salads!
Alrighty, I'm about to start my first batch of goat milk mozzarella...I hope mine looks as good as yours.
Did it work?
@@RockingCHomestead To my surprise and delight, it did!! And the cheese was delicious.
Awesome! Glad to hear!
I had no idea it was this easy! I bet it tastes delicious!!
What do you do with the whey?
Is there a written recipe?
We don't do anything with the whey, we don't have room to freeze and don't break bread.
@@RockingCHomestead You can feed it to your animals
@@RockingCHomestead do u bake cakes? Great for smoothies and not have to buy the powder whey protein...yeah thats were it comes from.
I used to throw some away as I was not aware it lasts up to 6 months.
Not any more!
Question.. After milking the goats I pasteurized the milk by heating it up. When I try to make the cheese should i heat it up again?
A cheesecloth will make it somewhat easier to congeal and stretch. If you get a big one and press the cloth with a steel potato masher, you can drop the cloth in super hot water and never touch the hot parts with your hands.
Good idea.
Hi. Can I just make it into normal cheese instead of turning it into mozzarella. I mean I miss the last step of the hot water? Thank you 😊
Hi, At what stage can I consider the cheese is sterilized? thanks
How do you preserve if you want to sell it ?
We do not sell it, but it last for a good two or three weeks. Just depends on how sterile all of the equipment is.
thx man
Would you please give me the recipe for the chieve cheese?
Do you use whole or skilled goat milk
We use whole raw milk.
What if the curds don't set what can i do?
Can i use vinegar or fresh lemon?
My curds turned to mush. What did I do wrong?
Bravo ! It’s pronounced Mowzzarella😊Thanks a bunch
Where do I find the recipe?
Did you find it?
👍👍👍Thank you very much Sir that was a very nice explanation with not too much unnecessary talks. ♥️♥️♥️ Goat cheese . Le fromage de chevre 😋😋😋🙏🇺🇸🦅🇲🇺🦤
If I'm not Jewish, can I just use regular salt?
Just don’t use regular table salt (with iodine), or it will turn your cheese green. Sea salt is good.
Mine turned out rubbery
Oh no, I wonder what happened. Have you tried it again?
@@RockingCHomestead I did. I think I stretched it too much the first time. It wasn't bad the 2nd time but, it was still a little rubbery. Not sure what I did wrong.
Why doesn’t anyone make it the correct way. It’s all about views and nothing about cooking. Bull crap on these shart recipes.
Where's your video showing the "correct" way? 😂
This recipe only works 50% of the time for me. I’ll do the exact same thing every time but doesn’t always work out 🥲