Cheese Making : 30 Minutes Mozarella

Sally and Pims are in full swing production now that there is plenty of green grass in their diets.  With 2 gallons plus of milk per day my fridge runneth over!  I've been experimenting with Cheese making to help use up the milk.  I bought a cheese making kit from New England Cheese Making Supplies

(http://www.cheesemaking.com/)

I could not be happier with the kit.  It includes a recipe book, but I also have the book written by New England Cheese Making Supply Companies founder, Rikki Carroll, "Home cheese Making".  So far I have a farm house cheddar, a gouda and a parmesan aging and I've made Chevre (culture not included in the kit I bought), queso blanco (made with simple ingredients you probably already have) and the 30 minute mozarella from the book. 

I was very sceptical about the 30 minute mozarella.  I thought it would be something that wouldn't be like a "real" mozarella but it's better than real!  It melts to a lovely, stringy pizza topping that my kids gobbled up.  It shreds beautifully into clean, thin, shreds that don't stick together, making topping a pizza very easy.  The flavor is mild and lovely and the goats milk works perfectly for this cheese.  If you have milk, you must try the 30 minute mozzarella recipe..but beware, it may ruin you for store bought forever!