| Here are a few recipes from my cookbook. One thing they point out is
that cheese made from goat's milk won't have any color as compared to
cow's milk, so if you don't like white cheddar, you should add some
cheese coloring to the milk right after the ripening phase. Apparently
the goat's milk doesn't contain carotene and cow's milk does. The milk
should be very fresh and should taste sweet with no noticeable flavor.
When making cheddar type hard cheeses, the cheese starter should be a
mesophilic goat cheese starter culture (purchased from any cheesemaking
supply company). For Swiss and Italian cheeses you can use the same
thermophilic culture that is used with cow's milk.
Goat's milk curd is softer than cow's milk curd and should be treated
more gently. Aftter cutting the curd, you may have to allow the curds
to settle for 10 min. to firm up enough to start the cooking process.
Goat's Milk Cheddar
This is a sharp, peppery goat's milk cheese which is a stirred curd
variety of Cheddar. It can be consumed after aging for 4 weeks but
improves with flavor if aged up to 12 weeks. Makes 2 pounds.
Ripening: Warm 2 gal of whole milk to 85 degrees F. Add 2 oz. of mesophilic
goat cheese starter culture and stir in thoroughly. Allow to ripen for 30
min.
Renneting: Disolve 1/4 rennet tablet (or 1 tsp. liquid rennet) in 1/4
cup cool water. Add to the ripened milk and gently stir for several
minutes. Allow to set for 60 minutes.
Cutting the curd: Cut the curd into 1/2" cubes. Allow the curd to set
undisturbed for 10 minutes.
Cooking: Raise the temp. of the curd 2 degrees F every 5 min. until the
temp. reaches 98 degrees F. Gently stir often. Allow the temp. to
remain at 98 degrees F for 45 min. Continue to stir often (gently).
Draining: Drain the curds into a cheesecloth-lined colander
Molding: Line a 2 pound cheese mold with cheesecloth. Quickly place the
curds into the mold. Cover with a follower and press the cheese at 20
pounds pressure for 15 min. Flip the cheese over in the mold and press
at 30 pounds pressure for 1 hour. Flip the cheese over and press at 50
pounds pressure for 12 hours.
Salting: Remove the cheese from the press. Gently remove the
cheesecloth. Rub salt on all surfaces of the cheese.
Aging: Place the cheese to age at 50 degrees F. Rub salt on the cheese
once a day for the next 2 days. Turn the cheese daily. When the surface
of the cheese is dry, it may be waxed. The cheese should be turned
daily. It can be eaten after aging for 1 month, but the flavor improves
if aged longer.
Feta Cheese
Makes 1 pound.
Warm 1 gallon of whole goat's milk to 86 degrees F. Add 2 oz. of
mesophilic goat cheese starter culture and mix in thoroughly. Allow to
ripen 1 hour.
Dissolve 1/4 rennet tablet (or 1/2 tsp. liquid rennet) in 1/4 cup cool
water. Stir gently inot the milk for several minutes. Cover and allow
to set for 1 hour.
Cut the curd into 1/2" cubes. Allow to set undisturbed for 10 min.
Gently stir the curd for 20 minutes.
Line a colander with cheesecloth. Pour the curds into the colander. Tie
the four corners of the cheesecloth into a knot and hang to drain for 4
hours.
Take down the bag and slice the curd into 1" slices, then cut the
slices into 1" cubes. Sprinkle the cubes with 4 tbsp. of coarse flake
salt. Place the cheese in a covered bowl and allow to age for 4 to 5
days in the refrigerator.
If a stronger flavored cheese is desired, the cheese may be stored in a
brine solution under refrigeration for 30 days. The brince is made by
adding 2 1/4 oz. (1/3 cup) of coarse salt to 1/2 gall. of water.
Most of the other recipes are quite complicated. You may want to look
for the cookbook I have. Its called Cheesemaking Made Easy by Ricki and
Robert Carroll. Published by Garden Way Publishing. Its a paperback
that goes for about $6.
Enjoy!
Debbie
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