Monday, May 10, 2010

How to make
 Fresh Goat Milk Cheese

Ingredients and Equipment:

2 cups of Goat milk

Stainless steel pot

Cheese Cloth


Starter like lemon, vinegar or rennet



1.Heating: Take 2 cups of milk in a pot and heat it on stove at 130 fahrenheit. Keep stirring in between.

2.Curdling: Once the milk is warm enough add lemon or some other starter like animal rennet or vinegar to let the milk coagulate. After some more stirring remove it from stove and let it cool. You will see curds getting separated from whey (the liquid).

3.Draining: Keep the strainer in the bowl and place a clean cheese cloth on it and pour down the curds with whey into it. Hang the cloth with mouth tied on the top to let the whey drain out for about 1 to 2 hours.
The time can vary depending on how much liquid is there in the bag.

4.Pressing: After the material gets dry take the curd out of the cloth and trasfer it into a bowl. You can now add salt or any other spices of your liking. Mix the ingredients and then press the cheese in a vessel of desired shape. Cover the cheese with a cloth or tissue. To press it well place some weight on its top.

5.Refrigerating: Keep the cheese in refrigerator for a day or two to let the cheese harden. The longer you keep the harder it gets.With this your cheese is ready. Remove from fridge whenever you want to use it. Enjoy!!!

Tips and Warnings

Be creative with the seasonings you add to the goat cheese. 
The French prefer salt and pepper. However Herbs de Provence, parsley and olive oil are sometimes used. You can also make this cheese without any seasonings.
The whey can be used for protein shakes or other enriched meals if you don't want to discard it.
 Go to a farmers market for fresh goat milk. Supermarkets often do not carry goat milk or if they do it is of substandard freshness.
Let the cheese warm to room temperature before serving to bring out the maximum flavor.

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