Home made Goat Cheese

 


Goat Cheese




This will produce 225 ish gr of goat cheese. Perfect for experimentation (which this was for me). Scale up for more.



EQUIPMENT

  • Cooking pot, 3-4L Use a nonreactive pot like stainless steel or enamel.
  • Colander or sieve. I used a large sieve.
  • Cheese cloth or kitchen towel. Use a smooth fabric towel, butter muslin, not terry cloth. I used 3 25cm squares of muslin to drape over the sieve. A colander, being bigger, would need larger squares to be able to drape over the sides.
  • Digital thermometer. Really important, because temperature is key at the milk heating stage. 


INGREDIENTS


  • 1L goat milk. North Queensland is blessed with goat farms, but any suburban supermarket in Australia will carry goat milk in the dairy section. Has to be full fat.
  • ⅓ cup lemon juice
  • 2 tablespoon white vinegar
  • ½ teaspoon salt
  • Dried herbs of your choice. I plumped for tarragon, but trying to mix it into the cheese before fridge-setting just misshaped the cheese lump. So perhaps don't bother while you're learning, as I was.


INSTRUCTIONS


  • Line a colander or sieve with two or three layers of fine cheesecloth. I used 3 layers of muslin on a sieve.
  • In a heavy bottom sauce pan slowly heat the goat milk until it reaches 85C. Stir frequently to ensure even heat throughout. This is a very important stage, and why monitoring with a digital thermometer is so important.
  • Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
  • Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes. 
  • The curds will not be large, on the contrary they will be like tiny specks. Which is why a sieve was prob more useful than a colander for this particular cheese.
  • Slowly ladle into the cheesecloth. Add the salt and stir lightly.
  • Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your kitchen tap.
  • Allow it to hang and drip for about 1 hour.
  • Place on a cutting board and shape. Sprinkle with dried herbs of your choice.
  • Refrigerate and serve when set.














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