Fresh goat cheese adds flavor to many recipes that would not be the same without it. The main problem is that fresh goat cheese is expensive and how fresh is it really?
Making fresh goat cheese is a great way to use your goat milk and to turn your raw milk into a great product. I thought I would share my recipe for fresh goat cheese.
This recipe needs to be started at night because the cheese making process is a long one.
- Heat 1 gallon of fresh goat milk to 70 degrees
- Dissolve 1/4 tablet WalcoRen in 1 cup water
- Add 1 1/2 cups yo-goat. (See Yo-Goat post)
- Stir well
- Add rennet/water mixture to warmed milk
- Stir until curds form
- Place in an insulated box for 12 hours
I usually make cheese at night after Lucian and Fiona go to sleep. Penelope has been my helper the last few times I have made cheese but since she is 6 months old now and starting to grab at things it is a little hazardous holding her while stirring. Soon she will be banished to her bouncy seat when stirring is necessary.
In the morning:
- Use a cheese clothe or butter muslin to drain whey from curd.
- Hang curd in cheese clothe for 4-6 hours.
- Form into molds. I use muffin tins double lined with paper cups.
- Turn every hour or so.
- After 2-4 hours cheese is ready.
I like to sprinkle a little cheese on a salad or pizza. There are many uses for goat cheese and finding what works best for your taste buds is the fun part!