Making Goat Cheese is a fun and rewarding hobby or even the start of a new business adventure. Anglo-Nubians have the highest butter fats of all breeds making the milk perfect for cheese production. You can make cheese at home and many other things as well. Apart from the great taste, real savings can be made when you no longer need to purchase cheese from the store.
All cheese is basically milk, cultures, salt, and rennet. What makes one cheese different from the others is the temperature the milk is heated to, the type of culture added and the way it is processed. Temperature, humidity, rennet, cultures and whether it is eaten fresh or aged will determine the type of cheese you will have. Milk is the most important ingredient in cheesemaking. It is important when making cheese to be as clean as you can. Milk is a perfect medium for growing bacteria. Good or bad! Make sure your pots are clean and dry. You will need a stainless steel or unchipped enamel pan, a thermometer for taking temperatures, a long knife for cutting curds and a strainer.
Did you know?
Goat cheese is known as chèvre, after the French word for goat. Goat cheese is often higher in protein and lower in fat than cheese from cow’s milk
Here is a very simple recipe for making goat soft cheese:
It does not use rennet but instead uses lemon juice to curdle the milk. It uses 1/2 gallon fresh goat milk (unpasteurized), the juice of two lemons, and sea salt).
1. Heat milk on medium heat to 185°F
2. Remove from heat , then stir in lemon juice . Continue to stir for several minutes until milk has curdled
3. Add 1/2 tablespoon of coarse salt (kosher salt or sea salt)
4. Strain milk through cheesecloth
5. Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain for 4-8 hours
This soft goat cheese is great on crackers or added to a salad or pasta.
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