Goat Mozzarella - It worked! It is good!

Today I tackled goat milk mozzarella and finally got it to work. And it came out tasting like really fine string mozzarella. Not quite the fresh tender mozz - I suspect that takes less kneading/stretching and maybe goat milk doesn't have enough fat content - not sure. But it was fun to make and tastes great. Below is the site where I found a basic goat milk mozz recipe (don't believe the sites that tell you you can't use goat milk to make mozz) that I followed , but used 4 gal. goat milk. I pasturerized 2 gal. last night and put it in the fridge to cool down to 36 degrees F, rather than starting with all warm milk. And I used 5 t. citric acid and 2 packs mozza starter and 1 pack thermo starter (my mozza starter was over the hill). I soaked the curds in salted, 165 degrees water before stretching (and added about a cup of sea salt to 2 gal water. Aside from that, I pretty much followed the recipe.

The curds don't taste like much when you first drain them, but after they have stretched, they are lovely!

http://fiascofarm.com/dairy/mozzarella.htm