does anyone know if you can make hard cheeses out of goat milk? If so do you just follow the standard recipes for hard cheeses, any input would be appreciated, also i have been to cheesmaking.com great website....
help get me started making simple cheeses?
- Thread starter patandchickens
- Start date
yes you can make aged goat cheese, but primarily goat cheese is fresh .
do not know of any recipes , good luck.
do not know of any recipes , good luck.
Quote:
Amy, did you try the mozzarella recipe from the Kingsolver book? It couldn't be easier....oh, wait...at least for ME, it couldn't be easier! I made little mozzarella balls...was going to put them in olive oil but ate about half of them on the spot (got a little carried away!) and the rest we used the next day on some pizzas. OMG, delicious.
It's worth another try, honest!
Amy, did you try the mozzarella recipe from the Kingsolver book? It couldn't be easier....oh, wait...at least for ME, it couldn't be easier! I made little mozzarella balls...was going to put them in olive oil but ate about half of them on the spot (got a little carried away!) and the rest we used the next day on some pizzas. OMG, delicious.
It's worth another try, honest!
My BF inherited a farm and eventually wants to get some goats. I am trying to talk him into making goat cheese or goats milk soap. Looks like I am going to send him some of these links!!!
BTW - there is a show on Discovery called "Dirty Jobs" and they just showed an episode at a cheese factory. It was really pretty cool - but definitely a LOT of work! (Of course, they made a LOT of cheese.....)
BTW - there is a show on Discovery called "Dirty Jobs" and they just showed an episode at a cheese factory. It was really pretty cool - but definitely a LOT of work! (Of course, they made a LOT of cheese.....)
I bought the Ricki Carroll kit, and it worked fine. Then I got some fresh, raw goat's milk, and made AMAZING cheese, with beautiful, firm curds that lifted right out with a slotted spoon and stretched straight away and firmed up wonderfully.
All you really need is milk, rennet, citric acid, and a good thermometer that can measure in the 75-110 degree range.
On Ricki Carroll's website, she even has her instructions posted. Look for the "I lost my instructions" link on the FAQ.
All you really need is milk, rennet, citric acid, and a good thermometer that can measure in the 75-110 degree range.
On Ricki Carroll's website, she even has her instructions posted. Look for the "I lost my instructions" link on the FAQ.
Mother Earth News just ran an article about cheesemaking this year. http://www.motherearthnews.com/Real-Food/2008-01-01/How-to-Make-Mozzarella-Cheese-Whey-Easier-Than-You-Think.aspx
And here's another one:
http://www.motherearthnews.com/Real-Food/2008-06-01/Make-Easy-Cheese-Recipes.aspx
And here's another one:
http://www.motherearthnews.com/Real-Food/2008-06-01/Make-Easy-Cheese-Recipes.aspx
- May 21, 2008
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This is what I am giving as Christmas gifts this year, the boys are getting Root Beer, the kids the gum making kits and the girls the cheese making kits. I think they sound pretty simple and fun to do!
http://www.leeners.com/index.html
http://www.leeners.com/index.html
Take a look at these sites for pictures and other helpful hints.
http://fiascofarm.com/dairy/mozzarella.htm
http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella_American/Mozzarella_American.html
That site has a TON of excellent recipes. I have only made mozzarella and ricotta though.
MOZZARELLA CHEESE
1 ga Whole milk
1 1/4 ts Citric acid
1 c Cool water
1 Junket tablet
1/4 c -Cool water
MOZZARELLA CHEESE: This recipe is for a no incubating, nopressing, and no curing Quick Mozzarella that freezes well,melts with the appropriate stringy, chewey texture and is good used just for slicing and eating, too.
1. Heat milk to 88 degrees F. (use a large stainless or enameled kettle)
2. Add citric acid dissolved in 1/4 c. cool water. (Citric acid can be found in the 'canning supply'section of the grocery; it is used to increase acidity in tomatoes)
3. Stir for 3 mins.
4. Add 1 junket tablet diluted in 1/4 c. cool water. (Rennet is available in vitamin stores or specialty shops and where wine making supplies are sold.) Stir in quickly as it sets in only 15 seconds.
5. Let set 10-30 mins. until curd has formed, then cut curd into 1/2 cubes.
(Cut from top of pan then criss cross and then at an angle from 2 or 3 sides of the pan)
6. Let set for 10 mins.
7. Heat slowly to 105 degrees, stirring, then stir slowly, for 10 more mins.
(Heating to 105 deg. will take about 15 mins.) I do this in the sink full of hot tap water.
8. Pour into a colander (can be lined with a layer of cheese cloth or clean handkerchief) and let drain for 5 mins.
(save the whey if you are going to make ricotta)
9. Remove to counter top and cut into 1 strips
10. Drop into one gallon of 170 degree water.
11. Stir, stretch, beat and pummel for 10 mins. Cheese will become smooth and silky.
12. Remove from water and knead as bread dough to remove any excess water and whey. Shape into a loaf.
(you can mix in salt, garlic, italian seasons or whatever at this point - and knead it in)
13. EAT! If you wish to make String Cheese of this 'R', when you get to step 12, after kneading, do not shape into loaf, but put the cheese into another gallon of 170 deg. water and stretch and fold the cheese. After folding and stretching several times, stretch the cheese out to about 3' in length and fold together once. Twist together tightly, fold and twist again,then fold and twist once more until you cannot twist it tighter. (Cont.) This is the gbraiding h that forms the strings. Soak in the brine for 2 - 3 days, then remove from brine, dry and pull apart into large strings to serve or wrap tightly to store. A dairy thermometer is the most accurate for cheesemaking and floats to keep a constant check on the temp.
Ricotta
I use this recipe for ricotta.
http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM
1) Save the whey from making cheese in a non-reactive pot.
Filter as much of the curd particles out as you can since they would otherwise form tough "beads" in the final ricotta. Cover and let sit 12 to 24 hours at room temperature to develop sufficient acidity.
2) The next morning, heat the acidified whey with stirring taking care to avoid sticking or burning. Use either a double boiler, or a pot with very thick bottom which will disperse the heat well. This image shows that the temperature has risen to about 82 C, and a white foam is appearing on the surface.
3) Continue heating with stirring until its temperature is near boiling (95 C). Note that foam will build up somewhat. (Careful: if it boils, it can boil over...) Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until comfortable to the touch. The curds should look like clouds suspended in the whey, while the whey appears clear and yellowish green. (Riboflavin in the whey gives it this color.)
4) DO NOT STIR UP THE CURD: Set up a receiving pot with a large strainer and a fine clean cloth on top. If the curd is floating, you may dip out the curd into the cloth. Alternatively, if the curd all sinks, pour as much of the whey through the cloth as you can without disturbing the curds. It will filter through MUCH faster if you do this carefully without sitrring up the curds.
5) Gently scoop out the curds. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up.
6) You can see that much of the whey will drain out as you dip the curd.
7) After all of the wet curds have been transferred to the cloth, allow the whey to drain out through the cloth (be patient, it can take 2-3 hours). Then pick up the corners of the cloth, suspend like a bag over the drainage pot (or sink) to allow the last of the whey to drain out. It will take several hours, and can be done in the refrigerator over night. The whey remaining from ricotta is clear, and has a greenish-yellow tint from the riboflavin which remains. This whey has very little protein remaining in it, and I feed it to my chickens and my pig...
8) Remove the ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.
http://fiascofarm.com/dairy/mozzarella.htm
http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella_American/Mozzarella_American.html
That site has a TON of excellent recipes. I have only made mozzarella and ricotta though.
MOZZARELLA CHEESE
1 ga Whole milk
1 1/4 ts Citric acid
1 c Cool water
1 Junket tablet
1/4 c -Cool water
MOZZARELLA CHEESE: This recipe is for a no incubating, nopressing, and no curing Quick Mozzarella that freezes well,melts with the appropriate stringy, chewey texture and is good used just for slicing and eating, too.
1. Heat milk to 88 degrees F. (use a large stainless or enameled kettle)
2. Add citric acid dissolved in 1/4 c. cool water. (Citric acid can be found in the 'canning supply'section of the grocery; it is used to increase acidity in tomatoes)
3. Stir for 3 mins.
4. Add 1 junket tablet diluted in 1/4 c. cool water. (Rennet is available in vitamin stores or specialty shops and where wine making supplies are sold.) Stir in quickly as it sets in only 15 seconds.
5. Let set 10-30 mins. until curd has formed, then cut curd into 1/2 cubes.
(Cut from top of pan then criss cross and then at an angle from 2 or 3 sides of the pan)
6. Let set for 10 mins.
7. Heat slowly to 105 degrees, stirring, then stir slowly, for 10 more mins.
(Heating to 105 deg. will take about 15 mins.) I do this in the sink full of hot tap water.
8. Pour into a colander (can be lined with a layer of cheese cloth or clean handkerchief) and let drain for 5 mins.
(save the whey if you are going to make ricotta)
9. Remove to counter top and cut into 1 strips
10. Drop into one gallon of 170 degree water.
11. Stir, stretch, beat and pummel for 10 mins. Cheese will become smooth and silky.
12. Remove from water and knead as bread dough to remove any excess water and whey. Shape into a loaf.
(you can mix in salt, garlic, italian seasons or whatever at this point - and knead it in)
13. EAT! If you wish to make String Cheese of this 'R', when you get to step 12, after kneading, do not shape into loaf, but put the cheese into another gallon of 170 deg. water and stretch and fold the cheese. After folding and stretching several times, stretch the cheese out to about 3' in length and fold together once. Twist together tightly, fold and twist again,then fold and twist once more until you cannot twist it tighter. (Cont.) This is the gbraiding h that forms the strings. Soak in the brine for 2 - 3 days, then remove from brine, dry and pull apart into large strings to serve or wrap tightly to store. A dairy thermometer is the most accurate for cheesemaking and floats to keep a constant check on the temp.
Ricotta
I use this recipe for ricotta.
http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM
1) Save the whey from making cheese in a non-reactive pot.
Filter as much of the curd particles out as you can since they would otherwise form tough "beads" in the final ricotta. Cover and let sit 12 to 24 hours at room temperature to develop sufficient acidity.
2) The next morning, heat the acidified whey with stirring taking care to avoid sticking or burning. Use either a double boiler, or a pot with very thick bottom which will disperse the heat well. This image shows that the temperature has risen to about 82 C, and a white foam is appearing on the surface.
3) Continue heating with stirring until its temperature is near boiling (95 C). Note that foam will build up somewhat. (Careful: if it boils, it can boil over...) Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until comfortable to the touch. The curds should look like clouds suspended in the whey, while the whey appears clear and yellowish green. (Riboflavin in the whey gives it this color.)
4) DO NOT STIR UP THE CURD: Set up a receiving pot with a large strainer and a fine clean cloth on top. If the curd is floating, you may dip out the curd into the cloth. Alternatively, if the curd all sinks, pour as much of the whey through the cloth as you can without disturbing the curds. It will filter through MUCH faster if you do this carefully without sitrring up the curds.
5) Gently scoop out the curds. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up.
6) You can see that much of the whey will drain out as you dip the curd.
7) After all of the wet curds have been transferred to the cloth, allow the whey to drain out through the cloth (be patient, it can take 2-3 hours). Then pick up the corners of the cloth, suspend like a bag over the drainage pot (or sink) to allow the last of the whey to drain out. It will take several hours, and can be done in the refrigerator over night. The whey remaining from ricotta is clear, and has a greenish-yellow tint from the riboflavin which remains. This whey has very little protein remaining in it, and I feed it to my chickens and my pig...
8) Remove the ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.
So I was wondering what exactly rennet is and I found this wikpedia article . Interesting read, especially towards the end.
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