String Cheese
Source of Recipe
Cindi
List of Ingredients
4 gallons whole goat milk
8 tsp. citric acid
1 cup cool water
1 tsp. liquid rennet or 1 rennet tablet
1-1/2 tsp. lipase powderRecipe
Heat milk to 85 degrees. Add citric acid which has been dissolved in cool water. Stir for three minutes. Sprinkle lipase powder over milk, stir slowly well. Add rennet dissolved in 1/4 cool water. Stir for three minutes.
Add rennet dissolved in 1/4 cup cool water. Let sit 10 minutes, then cut curd in 1/2-inch cubes. Let rest for another 10 minutes. Heat slowly about 15 minutes, to 105 degrees, stirring constantly. You really do not have to stir if you don't want to make string cheese. Turn off heat but continue to stir for 10 minutes more. Dump into colander and let drain for 5 minutes. Cut curd into one-inch strips. Drop curd strips into one gallon of 170 degree water.
Microwave option -- microwave drained curd till too hot for your hands comfortably--35-60 seconds usually,, and then work it . I use nyplex gloves. You can do that several times.
Stir, stretch, and beat for 10 minutes. Cheese will become smooth and silky.
Remove from water and knead like bread, then shape into loaf and cover with cold water until firm. Soak in brine for two days.
String Cheese: Make mozzarella cheese, but do not make in loaf. Instead, submerge into a second gallon of 170 degree water and continue to stir and beat. Take cheese out of water, stretch out as much as you can, then double and twist together tightly. Keep on stretching, doubling, and twisting, until you can't twist anymore. Soak in brine three days. Pull apart into"strings" to serve.
One note on goat milk----Cow milk produces yellow cheese and butter due to the carotene in the milk. The goat converts the carotene in her own liver
to colorless Vitamin A. That is why goat products are white. If you see a goatcheese that is yellow, it has something added to it to produce the color
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