Wanna come stretch some mozzarella?  We’d love to have you!

–  The Goat Cheese Lady


About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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  1. ecofarmer says:

    Just Curious.
    Does the stretching make the cheese softer, or firmer? OR is it just fun to do?
    I have yet to be successful with a good textured mozzarella, although last time it did stretch, but I was afraid to stretch it too much. It turned out hard anyway.
    Also wondering if you could tell me how much citric acid you use? I am using Ricki Carrol’s recipe, but also using milk from our goat herd, which I know makes things a little different. I thought maybe I didn’t get the right amount of acid in there.
    Thanks for any tips
    Keep up the good work. It’s awesome to see what you are up to, as we used to live about 25 blocks to your east.

    • Stetching makes the cheese firmer. It is necessary to stretch though, at least a little bit, to cause the cheese to adhere together. Otherwise, it will be more like spreadable mozzarella. I use 3/4 tsp citric acid in a half gallon goat’s milk. It’s great to hear from you!!

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