Place heavy bottom pot on stove with one gallon of goats milk and set temp to med heat.
Next you will add your citric acid by sprinkling it over top of the goats milk and stirring it in gently.
Heat milk to 90 Degrees F.
Once you’ve heated the milk remove from the element.
Combine Rennet into a 1/4 cup water and pour into cheese pot while stirring gently to combine in up and down motions with your cheese spoon.
Allow it to rest for 8 Mins.
Check for clean break. If you don’t get a clean break wait two more minutes and try again.
Cut curds vertically and then horizontally in 1 inch cubes. ( don’t worry about being exact).
Return to burner on medium heat stirring the curds until the temp reaches 105 degrees F.
Once curds have come up to temp strain the whey from the curds keeping the whey set aside.
Put curds in a glass bowl, you can salt to taste (1/4 tsp per gal) as well at this point it also helps draw out the whey.
You will heat the curd in the microwave on 30 second intervals pulling/squeezing out whey and stretching the mozzarella each time once you feel you have received enough stretch to your cheese you can shape your mozzarella into a ball and store or use immediately . I find keeping the Goat's Milk Mozzarella covered in whey in the refrigerator best for longer storage of a few days. You may also heat whey atop of the stove and with food grade gloves work your mozzarella by stretching and returning it back to the pot until you have reached your desirable constancy. This is a very simple and easy cheese to make. You will fool many who will assume this is freshly made from cows milk. Its very delicious and while we may not have our goats anymore since our milk cow has arrived I often miss this Goat's Milk Mozzarella on sourdough pizza.