Just in case you did not get a chance to come to a cheese class and learn the how to’s, here are the most common cheese recipes I use here at the farm every week. If you want to come to a class or host a home cheese making party at your house, please email me – “have milk, will travel”.
Whole Goats Milk Ricotta Cheese
1 gallon whole milk
¼ cup vinegar
3 tablespoons melted butter
½ tsp baking soda
Warm milk to 206*. Stir in vinegar. Milk will rapidly coagulate. Let sit a minute or two.
Pour the curd into cheesecloth lined colander. Drain for a minute. Place the curds into a bowl. Mix soda and butter thoroughly into curds. Serve immediately or place cheese in covered container and refrigerate until ready to use. Keeps approx 5-7 days.
Yield: 11/2 to 2 lbs / 1 lb = 2 cups
Easy to make, very versatile for cooking.
Try in lasagna or manicotti instead of cottage cheese
Roll inside a dessert crepe and cover with fresh strawberries
Add some vanilla extract and stevia for a low-carb, sugar free dessert
Blend in fresh chopped herbs and a splash of milk and serve with crackers
Crumble on top of your favorite salad or spread on your favorite sandwich
Goats Milk Feta Cheese
1 gallon whole milk
1/8th tsp mesophyllic starter culture
½ tsp liquid rennet (10-20 drops if using double strength) or ¼ rennet tablet
¼ c cool water
4 Tbsp non-iodized salt
Warm milk to 86*. Add mesophyllic starter culture and mix thoroughly. Allow to ripen for 1 hour.
Dissolve rennet in 1/4-cup cool water. Stir gently into the milk for several minutes. Cover and allow to set for 1 hour.
Cut the curd into 1-inch cubes (still in pot). Allow to set undisturbed for 10 minutes. Gently stir the curd for 20 minutes.
Line a colander with cheesecloth. Pour the curds into the colander. Tie the four corners of the cheesecloth into a knot and hand to drain for 4 hours.
Take bag down and slice curd into 1 inch slices, then cut slices into 1-inch cubes. Sprinkle with 4 Tbsp salt (more or less to taste). Place in covered bowl and allow to age 4 – 5 days in refrigerator. Keeps approx two weeks.
If a stronger flavor is desired, cheese may be stored in a brine solution for 30 days. To make brine add 1/3 c course salt to 1/2 gallon of water.
Yield: approx 1 to 1 1/2 lbs / 1 lb = 2 cups
Fresh French Style Goat Cheese (Chevre)
1 gallon goat’s milk
1 packet direct set mesophyllic starter culture
(or ½ cup cultured buttermilk)
1 to 3 drops liquid rennet (use 1 drop if double strength)
1/4 C non-chlorinated water
Warm milk to between 72*- 86*. Stir in starter culture. In measuring cup add 1/4c water and 2 drops liquid rennet stir to mix. Add 3 Tbsp diluted rennet to milk. Stir gently for several minutes. Cover bowl and leave to set at room temp (72*) for 12-24 hrs or until milk has coagulated.
When milk has changed into curd, gently spoon into cheese molds or pour into cheese cloth and allow to drain at room temp for 4 to 24 hours until cheese is consistency you want. (less time is required if you are hanging in cheese cloth and forming logs instead of using molds). While draining using molds turn over cheeses periodically to ensure even draining and shape.
This cheese is smooth, spreadable, and easy to cut. If the cheese is rubbery or tough, you have used too much rennet. Reduce the amount by one drop next time or try adding less of the diluted rennet.
Finished cheeses may be rolled in herbs, cracked pepper, chopped nuts or fruit, garlic or cinnamon powder or try cracked dill, cumin, or caraway seeds. Yield: 1 to 2 lbs / 1 lb = 2 cups
Goats Milk Mozzarella
1-gallon milk (not ultra pasteurized)
¼ tsp liquid rennet (or up to 6 drops if using double strength, diluted)
¼ c non-chlorinated water
1 ½ – 2 ½ tsp citric acid
1 cup non-chlorinated water
1-2 tsp non-iodized salt (kosher or sea)
Stir liquid rennet into ¼ cup cool water. Set aside. Into a separate glass cup stir citric acid into 1-cup cool water until dissolved. Pour 1 gallon milk into a large stainless or enamel pot. Add citric acid mixture and heat to 88*F over medium heat. Take pot off burner and add rennet solution, stir gently for 30 seconds. Allow curd to set for 5-8 minutes. Curd should look like custard and will leave clear, yellow whey when cut with a knife. (If the curd is still too soft or whey is milky, let it set for a few more minutes) With a knife cut the curd into 1” cubes to allow whey drainage then stir gently for 2-3 minutes. Ladle curds into a microwavable bowl and press gently into a ball with your hands. Pour off as much whey as possible. Microwave curds on high for 1 minute and drain off excess whey. Knead quickly with spoon or hands into a ball until cool. Microwave again for 35 seconds, drain, knead as you would bread dough, and reheat for another 35 seconds. You may add salt at this point and work it into the cheese as you continue to knead and stretch it. As curds cool, reheat as needed for stretch. For a proper stretch the curd must be at least 135* internally. This is the temperature where it becomes almost too hot to handle you may want to wear rubber gloves. When the curd is smooth & shiny and stretches like taffy it is done. Cut it into bite size pieces and enjoy hot, or cool in an ice water bath and wrap in waxed paper to enjoy later.
Yield: approx 1lb or 2 cups
For a firmer cheese knead a little longer and continue to pour off all excess whey.
Always reheat curds if they cool down before stretching occurs.
Never use “ULTRA” pasteurized milk. All the good bacterias required to make cheese are killed in the pasteurization process.
Be aware that most “Organic” milks are “ultra” pasteurized. Check the label.
Good news, we have tried using lemon juice in place of citric acid with good results. Use 1TBSP lemon juice in place of each ¼ tsp citric acid.