Goat milk mozzarella

Hello all,

I am new to cheese making and just started out trying some mozzarella. I have had good luck with making it from store bought pasteurized milk.

I decided to try some fresh unpasteurized goat milk that I was able to get at a local co-op. I followed the same recipes that I had been using for cow's milk and everything looked perfect right up to the point I get up at the final stage to cook the curd.

As soon as I started warming it up it begin to separate and I ended up with a small clump of curd in a bowl of what looked like milk. It never got smooth and shiny, it just remains a lump of cheese curd in milk.

I have been using liquid animal rennet.

I'm not sure what goes wrong with using unpasteurized goat milk or what I need to do to change it up.

I've made mozzeralla with goat's milk before.

How did you heat it up? If it got too hot, that would cause it to fail.

Thanks for the reply.
I added citric acid (1-1/2 tsp-gal) to milk and heated it up very slowly to 90°. At that point I added the liquid rennet (1/4 tsp-gal). I let it sit for about 10 minutes, cut the curd and slowly warmed it to 105 degrees, and let it sit for another 10 or 15 minutes.

Once I extended these times to about 30 minutes each.

Each tine the result was very nice firm cubes of curd. I strained these for about 15 minutes and placed in a shallow bowl.

To cook, one time I tried the microwave and another time I warm it in a double boiler to get to 135 degrees. Both time the curd separated shortly after it begin to warm.

Did you try to knead it at that point? It's been a while since I've made mozz. I think it got a bit crumbly at first, then pulled fine after handling a little bit.

Wish I could help. I've had a couple of early success, then several fails since then with mozz.