Hey everybody, We are in the kitcken making goat milk cheese. We'l show you how we done it. Also you will find our recipe below.
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Making FarmHouse Cheddar Cheese
⦁ Heat the milk over low heat to 86°F, stirring continuously.
⦁ Turn off the heat and add 1 packet of mesophilic culture by sprinkling it over the surface of the milk and allowing it to hydrate 5 min before stirring it in with your cheese spoon. Stir using up-and-down motions for one minute. Cover the milk and allow to ripen undisturbed for 45 minutes.
⦁ Optional- if a yellow cheese is desired dilute 1 tsp. annatto in 1/4 cup of cool unchlorinated water and add it to the cultured milk.
⦁ Dilute 1/2 tsp. rennet in 1/4 cup unchlorinated water. Add the diluted rennet by pouring it through the holes of your cheese spoon and into the milk. Stir in well, using the cheese spoon in up-and-down motions. Cover the milk and allow it to set for 1 hour, maintaining the temperature at 86°F throughout. (You can use a double boiler method to achieve this.)
⦁ Cut the curd into 1/2-inch cubes. Let the curds rest, undisturbed, for 5 minutes.
⦁ Gently stir for 10-15 minutes, maintaing a temperature of 86F and cutting any large curds into 1/2" uniform pieces.
⦁ Begin gradually heating the curds, bringing the temperature up slowly to 98°F, increasing the temperature by only 2 degrees every 5 minutes. Stir frequently and gently to keep the curds from matting. Once you have achieved 98°F, maintain the curds at that temperature for 45 minutes, continuing to stir gently. The curds should have a firm texture all the way through when done.
⦁ Drain off the whey in a cheesecloth lined collander and contine draining for 20 minutes.
⦁ Return curds to pot and add 2 tablespoons salt - 1 tablespoon at a time - mixing curds well with your hands.
⦁ Line a 4-pound cheese mold with whey dampened cheesecloth. Quickly begin scooping the warm curds into the press. Press the cheese at 20 pounds of pressure for 20 minutes.
⦁ Remove the cheese from the press, unwrap it, flip it over, and re-dress it in the cheesecloth. Place it back into the press at 30 pounds of pressure for 1 hour.
⦁ Remove, undress, flip, and re-dress the cheese. Press at 50 pounds of pressure for 12 hours.
⦁ Remove the cheese from the press. Peel away the cheesecloth
⦁ Place on a cheese board to dry for 3 days, flipping frequently. When the surface of the cheese is dry, you can wax it.
⦁Age the cheese at 50° to 55°F for 4 to 12 weeks.
⦁ Supplies needed:
⦁ 4 gallons whole goat milk
⦁ 1 packet direct set mesophilic starter culture
⦁ 1/2 tsp. liquid rennet diluted in 1/4 cup cool, unchlorinated water
⦁ 2 Tbsp. cheese salt
⦁ 1 tsp annatto in 1/4 cup of cool unchlorinated water
25 авг 2024
