Swimming in Milk

Swimming in Milk

Seems every time I open up the refrigerator, I see the bottom shelf crowded with quart canning jars of fresh goat's milk.  Not that I'm complaining, mind you.  It's just that it's been years since I was getting 3 quarts of milk a day from my ladies.  Mercy Me is getting milked twice a day, and Little Miss Hope and Laura Grace are on a once-a-day schedule.  At this rate, I will be filling up my cheese cave rather quickly.

But today, I opted to try a Quick Mozzarella cheese recipe.  Mozzarella is a fresh cheese, not an aged one.  It takes about 3 hours or so to make, and will last in the refrigerator for  a couple of weeks.  I've never made this cheese before and wonder about the step where you "quickly use two large wooden spoons to work and stretch the curds until you can shape them into a ball."  What exactly  IS working your cheese?  Will it vacuum the rugs or sweep the floor?  Probably not.  I'll just play with the stuff and see what it does.

Even after using a gallon of milk on this recipe and sharing 2 quarts with a friend, I still have 4 quarts staring back at me from the bottom shelf...

See what I mean?

By lunchtime tomorrow, there will be 3 more jars and I'll be pulling out the cheese recipe book again to make some Colby, Lord willing!