I’ve been making mozzarella cheese from our goat milk for quite a while now. My children love it. I lovingly made some for my brother when he visited a couple of months ago and proudly served it to him. His response? Let’s just say he was less than impressed.
It was not quite the reaction I was after, so I’ve been working hard at it. I’ve tweaked the recipe a lot, and I’ve really improved it. I’m quite pleased with the results. We’ve been eating it with the tomatoes and basil from the garden. And the other night we made pizza with it – yummm.
I haven’t tried freezing it yet – but I will since I have pounds of it in the refrigerator. But that’s ok, my first cheesemaking workshop is in a couple of weeks, and I needed the practice.