Easy Mozzarella Recipe Made From Goat Milk

[@joleneplourde9885]

Ive gone from watching baby goats being born to baby goats playing to watching you make cheese......I love your channel!♥️

[@woundeddove]

Great lesson on patience. Made me appreciate my love for Mozzarella more.

[@nevinkuser9892]

That is awesome. I remember my grandpa taking me to visit a cheese making grandpa in a shack in the mountains in Italy. Fresh cheese is the best! Nothing like it. 😋

[@smithlinda8901]

your husband is lucky to have a wife like you and looks like you are a great mom too

[@BlueCactusDairyGoats]

That is very sweet of you to say! He tells me that every day. I feel pretty lucky to have a husband like him also :)

[@heartmomma6460]

@@BlueCactusDairyGoats awww how sweet. It's been a good 5 yrs since my husband has said, shown, or expressed an appreciation, affection much less respect. I like hearing real love stories where couples are happy & live their lives with happy relationships filled with lots of love. I live vicariously thru hearing of other happy anymore. Gives me hope that is can exist.

[@floraespudo2970]

OH!!!WOW NICE CRYSTAL OH!!!YES THANKS FOR SHARING

[@kindigkindig4800]

How much liquid rennet did you add?

[@morganclapp5554]

Okay, I never comment but how is it that every and I mean EVERY time I google something about goats for the last 3 years it pulls up your videos 😂 I just call you the goat lady.

[@stephaniemomma]

I've just recently found all of your cheese making tutorials 😍 And I need to say a big, BIG THANKYOU! For all your goat care tutorials, too 😊 You guys are awesome at Blue Cactus Dairy!

[@BlueCactusDairyGoats]

Well thank you sweetie!!

[@jill.arbogast6538]

Hey chef crystal you are awesome 😎 you make everything look 👀 so easy I am going to try making cheese 🧀 I think it wii be fun me and hubby in the kitchen Thank you sweetheart I definitely appreciate all you and your family to help all of us out here on this side of your camera thank you again and your family. Your friend and fan from Wyoming. God Bless you and your family. 🙏🙏

[@1truthseeking8]

​@@BlueCactusDairyGoatshave you looked into the "source" that citric acid is made from? Almost all of it comes from corn process nowadays... herbicide & pesticide residues are high in all those I have found that bothered to test their product and disclose it...

[@mlittle613]

I'm so glad to have stumbled across your cheese videos. We are planning to add dairy goats in the upcoming year. Cheese making is very foreign to me and you have made it seem so simple. Thank you

[@karlivandervolgen6301]

Thank you for sharing! Making my first batch of mozzerella with my goat milk today!

[@Chickenmom777]

1st fabulous teaching video!
2nd I’m grossed out by this
3rd I cant wait to try this!
4th fabulous teaching video💜🩷

[@SherryCarp]

Crystal! THANK YOU for these videos! I tried this recipe the other night, but I used animal rennet instead of microbial. Oh boy, I wound up making chicken food! The mozz balls were so hard, even after soaking them in brine... Going online to order microbial from New England Cheese Maker's Supply soon! I'll save the animal rennet for the harder cheeses!

[@SageandStoneHomestead]

She makes it with microbial rennet in one of her videos. I wonder what went wrong? We used vegetable rennet and it worked great

[@SageandStoneHomestead]

Oh, I read your reply wrong! So animal rennet is stronger?

[@kristenfenshaw8181]

Thank so much for this video! Just made my first batch!!

[@SteadfastTrailFarm]

OK, so I have watched this video like 20 times and FINALLY (with 2 gallons of our raw goats milk) I am actually making it NOW!! Thank you so much!! I have had success at both farmer cheese and chèvre so here goes my best try!! Wish me luck because the family is expecting pizza tonight!! LOL!!

[@BlueCactusDairyGoats]

Hahahaa! How dis it turn out??

[@SteadfastTrailFarm]

@@BlueCactusDairyGoats well, I made chili 😬 everything turned out great until I tried to stretch it. It would never stretch just kept breaking apart so I think it has something to do with my citric acid 🤷‍♀️ I used fruit fresh which has other things in it other than just citric acid. I ordered some from a cheese company. Not giving up!! 🙃

[@carrieannvaughn4864]

Making this right now!! Can’t wait to see how it turns out!! I’m a huge fan of yours!

[@madzzz1659]

Hi!! How did it turn out?

[@smithlinda8901]

very nice video love fresh mozzarella

[@graciouslygrowing9786]

Lol I love how you put "I lied" when you said the wrong company🤣 I don't know why but that was just so funny to me!

[@kennethunderwood1439]

love the video

[@jeannemariebizeaujohnson8717]

Looks soooo Good! ❤🐐

[@ladyhawk6999]

I like your method.

[@bediaswild6337]

Pretty impressive! Gonna have to make some.

[@tatbluecukachoo]

Thank you!

[@dianejohanson98]

That cheese looks so good on the pizza. I have never made any cheese before. I’ve made butter that turned out good though. I have tried some store-bought goat cheese similar to cream cheese that was wonderful tasting. Just wanted to say you have some beautiful children too.

[@nichmon3221]

This is so neat!!!

[@albrightfs]

THANK you! Love you videos.!

[@uniquelyspoken]

Hey question: how much water do you mix with the rennt before putting it in the milk?
Same as Citric Acid, you said. So 1 quarter cup of water?

[@BlueCactusDairyGoats]

Yep :)

[@Chantilly871]

Love this tutorial, all the others I've seen use a microwave for the stretch phase, yuck...Thank you!!

[@user-pw8gv2yx3z]

Maybe I missed it but how much liquid rennet do you use?

[@katrinaanon1038]

She used 1/2 teaspoon liquid rennet. That I think is 1/2 tablet of rennet tablets.

[@mohameddada2580]

hie.
now I am going to do my own cheese for my family pizza.
Zim.
thanks.

[@OleensEmbroidery]

Are you saying 55 and 85 degrees Celsius or Fahrenheit?

[@loriehabel1552]

Nice👍

[@ArreisMorsCI]

You make this look so easy!!! You are going to be a pro in no time! Next are Colby and Chevre!!!

[@benschwartz447]

How much rennet do you add? I’m using the liquid stuff too

[@horsechic2368]

Ben Schwartz 1/4 tsp in 1/4 c water

[@vagusripple4819]

So by adding the ingredients at different temperatures changes he consistency of the cheese? So different from regular chevre. Wild, thanks!

[@nbarron250]

Thanks for these videos. I watched the chèvre video and and it worked out really well. I have a question. The one gallon of goats milk only yielded 4 oz of mozzarella cheese for me. Is it because I am using milk from Saanen and Alpine breeds? I noticed that you have Nubian goats. Would you know if different goat breeds yield different ratios of cheese per gallon of milk?

[@so0o0confused]

LOL your "I Lied" comments are cracking me up!!

[@anaussiefarminginthephilippine]

When you stretched the Mozzarella and dipped in the hot water/brin mix on the stove.. was the heat still on the full time you rolled and pulled the Mozzarella or was it up to temp and turned off>>>>>

[@heinzalbrecht3750]

The temperature that you referenced are they celsius or Fahrenheit? Because I stay in sunny South Africa where we use celius. Thanks for the guides.

[@akisbrown8950]

Came here just for a heart!!!

[@BlueCactusDairyGoats]

Lol

[@akisbrown8950]

Blue Cactus Dairy Goats thanks alot, from Greece (!) , keep up the good work !

[@BlueCactusDairyGoats]

You're awesome! Thank you for watching!!

[@SophianSeeker]

Is that raw goat milk or pasteurized goat milk?

[@angelkazmir5128]

Hi did you pasteurize you milk first? Or is it fresh milk? Thank you love your videos.

[@OmerSabban]

I'm here for that great question

[@nothingtoseehere5760]

How do you "tick off" milk?

[@ruffledfeathersquailfarm1092]

So, if making two gallons, do I double the citric acid and rennet as well?

[@answerswithavideo4864]

Love the video, but could you be specific on heat settings? Thank you!

[@lynneacatherine855]

How much liquid rennet?

[@annezerby895]

I have one goat & want to make mozzarella with 2 quarts of milk. Will it work the same if I do 1/4 th all ingredients?

[@newlifeacres]

Good morning I am just wondering Is it important to stretch your cheese in whey left overs or is it ok to do it in just salted hot water? I have seen it done both ways and just curious

[@racheltofflemire2598]

Thank you for sharing! Can you make ricotta from the whey?

[@OmerSabban]

Did you and if so how you pasteurized the milk first ?

[@kristyosborne3502]

How much rennit

[@arturogutierrez9620]

I was waiting to see how much rennet? Half a tablet equals how much liquid rennet??

[@Shelzbells]

Yum Ill bet thats so good! Time to make some pizza LOL :)

[@BlueCactusDairyGoats]

Lol

[@SerenityMtnFarm]

Can I make ricotta out of that leftover whey?

[@SageandStoneHomestead]

I know this is an older comment but I tried to make ricotta from the whey and it didn't work

[@celiahogan4646]

Are you using Celsius or Fahrenheit?

[@BlueCactusDairyGoats]

Fahrenheit. Sorry about that :)

[@KRowe]

I've had goats 6 years and Mozz is the ONLY cheese I can't make!! Tried it again to day and got ricotta. I have been trying the NEC Ricki Carroll goat milk mozz recipe in her book, but no luck. It says to vary the amount of citric acid based on the lactation cycle of the goats. Mine are late in lactation, so I added a bit more ca, but only got mush. Does this recipe work with any stage of lactation? It's honestly embarrassing to say I can make brie, alpine cheeses, stinkers, and a host of exotic cheeses, but I can't make Mozz!!

[@mayamachine]

Ok I need to know! The phrase " tick off the milk " what exactly is that?

[@fibergeek8362]

My cheese just lost liquid while I pressed it together and I got these super tough flavorless balls that wouldn't stretch. What did I do wrong?

[@chrisgonzalez1030]

You haven't specified how much Rennet if its liquid....

[@muzixgurl]

My fiancé has been begging me to make mozzarella with him. I guess this is a sign 😩🤦🏽‍♀️. Just send up a quick prayer for us 🤣

[@BlueCactusDairyGoats]

Haha. You'll do fine!

[@jenniferbahr4395]

My fiancé does to funny.

[@thekestrelnest253]

love this, could use a written recipe if you happen to have one!

[@shannonspears9467]

I watched your how to make a lamb bar video and now we have a lamb bar and I am going to try and make goat cheese. Also what kind of goat do you have because I have Nigerian Dwarf goats.?

[@annmarieszvetecz9030]

Can you make ricotta from the whey?

[@katrinaanon1038]

Yes, but generally only from whey that has been separated with rennet.

[@davidahmad2026]

Can I use store-bought goat's milk for this?

[@katrinaanon1038]

Store bought goat milk lacks a lot of cream. I think most are around 4%. Nubian and some other breeds can be around 9%.

[@fernclark8473]

Wow that is Amazing Cheese

[@shikhab2250]

Easy and nice recipe but one really needs lot of patience to make this 😞!!

[@dad3db]

How do you make feta cheese with goat's milk

[@Calla-sl8gd]

Hi Crystal, great video! I was just watching Art on the Art and Bri channel make butter from cow's milk with a mixer, and it made me wonder about making butter from goat milk. I remember your telling me that goat milk has a buttery taste; can you make butter from goat milk?

[@BlueCactusDairyGoats]

Hello! You sure can! You have to start with just the cream. So if you skim the top of your milk after the goats milk has set for a day or so, you will find all that cream. I saw that video a while ago too. So that's what Bri was churning. Cream from cow's milk though.

[@AlexSmith-fs6ro]

What is the point of cutting the curd into initial cubes when you tske it out into a big pile anyway.
I suppose you could knead the whole lump of curd in the bowl in one go instead one bit at a time.
Thank you for the video, very instructive, will give it a go.

[@BlueCactusDairyGoats]

Cutting the curds allows more weigh to release

[@AlexSmith-fs6ro]

@@BlueCactusDairyGoats Ok, thank you.

[@Barak144]

Pizza anyone? 😊

[@Opentobeing12]

Is that 55 degrees Celsius or Fahrenheit?

[@BlueCactusDairyGoats]

What is Celsius?

[@Opentobeing12]

@@BlueCactusDairyGoats the metric heat measurement system. I realized after that it had to be F as the temps would be too hot in Celsius. Thanks for the video, really helpful!

[@rabe3azaytuni857]

واو

[@smithlinda8901]

why not doing the whole piece in hot water then separate by making small balls

[@BlueCactusDairyGoats]

If you can do it then go for it! It's easier in smaller batches but the professionals do a large amount in a huge pan. It's pretty neat to see :)

[@ryanfex3759]

Kara

[@meriehernandez9313]

Can you use vinegar instead?

[@BlueCactusDairyGoats]

No. It would make farmers cheese.

[@meriehernandez9313]

I did thinking I could and did not get curd 😟 thanks

[@omsifmeddz2012]

،😍😍😍😍😍🇩🇿

[@sgareau7222]

This looks super time consuming 😢

[@nichmon3221]

That looks like AAALOOOOOTTTT of trouble!

[@everythingaboutlifeeveryth7491]

Seriously this is not really good work.. You loosing lots of fats and mozzarella not stretch at all. You can confuse ppl with temperatures as well, there is Fahrenheit and Celsius you should say as well..Just a notes. Goat milk is very homogeneous and it's super difficult for the bigginers

[@Calla-sl8gd]

Hi Crystal, great video! I was just watching Art on the Art and Bri channel make butter from cow's milk with a mixer, and it made me wonder about making butter from goat milk. I remember your telling me that goat milk has a buttery taste; can you make butter from goat milk?

[@sofiastyles506]

Calla1971 - yes you can but you need room temperature milk and chilled bowl + beaters otherwise it will never turn butter. It is different from cows milk in that way. Its very easy once you know the trick. Great tasting too.

[@SageandStoneHomestead]

I always make it from chilled cream (not milk) and it does work great in the mixer.