I have made perfectly lovely mozzarella from the milk of my goats. Using one gallon of milk, bring it to 180 degrees and hold it there for about 10 minutes to pasteurize. Remove it from heat, and add sea salt to taste and one cup of white vinegar. The curd should be formed up within about an hour. Pour it through a cheesecloth and hang it from the kitchen faucet to drip. I twist the cheesecloth bag as it's dripping to force a little more moisture from the cheese. It is ready in about 12 hours. /
Select as Best AnswerUndo Best Answer
Most mozzarella cheeses i have seen are make with cow or buffalo milk. The cheese has to stay quite wet to retain it's being ability to be reformed.
If the web is telling you no, and you tried it anyway and it turned out poorly, I'm guessing that the answer must be no.