Goat milk and cheese have many benefits when compared to cow’s milk. Goat milk and products are less allergenic, easier to digest and match up to the human body needs far better than the cow’s milk.
I recently tried and discovered that goat cheese making is fun and simple!
You only need some fresh, preferably unpasteurized, raw milk, cheese culture and some non-iodized salt and spices if desired.
You also need a stainless steel pot, wooden or stainless steel spoon, colander and cheesecloth.
Note that cheese making involves conditions that encourage the growth of bacteria, so make sure your milk has been properly handled, otherwise you will be encouraging the growth of “bad” bacteria.
If you intend to eat it immediately or maximum in a week, you can use apple cider vinegar or lemon juice – 250 ml (approx. 1 cup) per 4 liters (approx. 1 gallon) of milk. Otherwise you’d need the cheese culture.
- Heat the milk to approximately 30 degrees (86 degrees Fahrenheit) (the exact temperature seems to depend on the culture you use).
- Add the culture or vinegar or lemon juice, and stir well.
- Cover the pot and let set at room temperature for about 2-6 hours.
- Put the curds gently into a cheesecloth-lined colander.
- Tie the corners of the cheesecloth together, and hang over a bowl to drain for couple of hours. I left mine in the colander to drain, and it worked fine. A shorter draining time will produce a spreadable cheese, while a longer draining time will produce more of a solid texture.
- Use your hands to pat and shape the cheese into a desired form.
- Add some non-iodized salt, and if you want herbs, garlic, spices – use your imagination!
The goat cheese should stay fresh in the refrigerator for 1 week.
What’s your experience with cheese making and whey leftover?