A beautiful wheel of homemade goat cheese crafted from goat milk freshly milked in the morning… It’s the dream of all amateur cheesemakers like us and also ideal for those who have some intolerance to cow’s milk or simply love the different taste of goat milk.
INGREDIENTS
|
GOAT MILK |
2 liters |
|
RENNET |
1/2 teaspoon |
|
SALT |
a pinch |
INSTRUCTIONS
1) Pour the milk into a pot and place it on the stove. When the milk reaches a temperature of 30°C – 85°F, remove it from the heat source and add half a teaspoon of rennet, as indicated in the ingredients.
2) Whisk the milk thoroughly with the rennet, you can do this for a minute or two.
IMPORTANT: The rennet should be evenly distributed, so it’s better to mix a bit more rather than less.
3) Cover the pot with its lid and let the mixture rest for about 12 hours. Don’t touch the pot because if you move the pot you can say goodbye to your goat cheese.
4) After the required time, the milk will have coagulated. Take another container or pot. Place a strainer on top, previously lined with cheesecloth, and, using a skimmer, transfer the curd.
Leave it in the strainer for another 6 or 7 hours at room temperature so that it can release as much whey as possible.
5) Take the curd and place it in a bowl. Add a pinch of salt and mix.
6) Using a spoon, fill the cheese mold with the curd and, in the end, apply a bit of pressure with your fingers to eliminate any voids that may have formed.
7) Place the cheese mold on a raised shelf so it can finish releasing the last whey and let it rest for another 3 hours or so.
8) Store the cheese mold in the fridge for about 24 hours. After this time, take the mold, remove the cheese, and place it back inside but upside down.
9) Keep it in the fridge for approximately 48 hours.
10) Finally, remove the goat cheese from the mold and let it rest, placing it on a wooden shelf in the cellar. Remember to turn it every 3 or 4 days.
11) After 25/30 days, we can proceed with the tasting of our homemade goat cheese. Really SPECTACULAR ! 🤪
NOTE: please not throw away the whey, as it can be used in bread and pizza dough or for making ricotta. If you don’t have time to use it immediately, you can safely store it in the freezer for later use.
