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Making Goat Milk Cheese / Goat Milk Farm House Cheddar Cheese
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- เผยแพร่เมื่อ 25 ก.พ. 2021
- Hey everybody, We are in the kitcken making goat milk cheese. We'l show you how we done it. Also you will find our recipe below.
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Making FarmHouse Cheddar Cheese
⦁ Heat the milk over low heat to 86°F, stirring continuously.
⦁ Turn off the heat and add 1 packet of mesophilic culture by sprinkling it over the surface of the milk and allowing it to hydrate 5 min before stirring it in with your cheese spoon. Stir using up-and-down motions for one minute. Cover the milk and allow to ripen undisturbed for 45 minutes.
⦁ Optional- if a yellow cheese is desired dilute 1 tsp. annatto in 1/4 cup of cool unchlorinated water and add it to the cultured milk.
⦁ Dilute 1/2 tsp. rennet in 1/4 cup unchlorinated water. Add the diluted rennet by pouring it through the holes of your cheese spoon and into the milk. Stir in well, using the cheese spoon in up-and-down motions. Cover the milk and allow it to set for 1 hour, maintaining the temperature at 86°F throughout. (You can use a double boiler method to achieve this.)
⦁ Cut the curd into 1/2-inch cubes. Let the curds rest, undisturbed, for 5 minutes.
⦁ Gently stir for 10-15 minutes, maintaing a temperature of 86F and cutting any large curds into 1/2" uniform pieces.
⦁ Begin gradually heating the curds, bringing the temperature up slowly to 98°F, increasing the temperature by only 2 degrees every 5 minutes. Stir frequently and gently to keep the curds from matting. Once you have achieved 98°F, maintain the curds at that temperature for 45 minutes, continuing to stir gently. The curds should have a firm texture all the way through when done.
⦁ Drain off the whey in a cheesecloth lined collander and contine draining for 20 minutes.
⦁ Return curds to pot and add 2 tablespoons salt - 1 tablespoon at a time - mixing curds well with your hands.
⦁ Line a 4-pound cheese mold with whey dampened cheesecloth. Quickly begin scooping the warm curds into the press. Press the cheese at 20 pounds of pressure for 20 minutes.
⦁ Remove the cheese from the press, unwrap it, flip it over, and re-dress it in the cheesecloth. Place it back into the press at 30 pounds of pressure for 1 hour.
⦁ Remove, undress, flip, and re-dress the cheese. Press at 50 pounds of pressure for 12 hours.
⦁ Remove the cheese from the press. Peel away the cheesecloth
⦁ Place on a cheese board to dry for 3 days, flipping frequently. When the surface of the cheese is dry, you can wax it.
⦁Age the cheese at 50° to 55°F for 4 to 12 weeks.
⦁ Supplies needed:
⦁ 4 gallons whole goat milk
⦁ 1 packet direct set mesophilic starter culture
⦁ 1/2 tsp. liquid rennet diluted in 1/4 cup cool, unchlorinated water
⦁ 2 Tbsp. cheese salt
⦁ 1 tsp annatto in 1/4 cup of cool unchlorinated water
Jim stated that this recipe is for Colby cheese and it’s actually more of a Farm House Cheddar.
Nice sharing 👏🏻👏🏻
So Yummy by Maya - thank you! 😊
Thank you so much! I’m a new goat owner and very excited to start making cheeses.
Ms TazChristi- thank you, this is new to us too! Good luck with cheese making! 😁
Yummy 😋 So much work! I don’t think I could share after all that 😆
Tammy Jaenson - hahahahaha, IKR! We shall see... 🤣
هذا جميل ورائع يا صديقي
Awesome!! Thank you for sharing!!!
Thank you 😊
Do you need my shipping address?? 😂😂 just kidding, y’all are amazing, that looks so great!
The Neu Adventure - hahahahaha, sure! The “checks in the mail” as they say, lol! Thanks, we’re anxious to try it 😋
Love it! Great video! My aunt and grandma use to make all kinds of cheese. I’m hoping to try it some day!
Bout Broke Farms - thank you, we’re really anxious to try it. Hope you get to make cheese some day! 😊
Wow that looks delicious! It really takes a lot of time but if you are doing other things in the kitchen there seems like a lot of down time waiting to get other things done. Great video, thanks for sharing.💕😊
Never Enough Thyme - yes, it’s definitely a long process! 😳 And there is down time to get other things done - just set a timer and don’t stray to far, lol! Thank you for watching and commenting!
Thank you💗love your videos
JC Homesteady - Thank you so much, we really appreciate that ❣️
I loved the dog! Too funny. Question? Why did you have to flip it over to squeeze more out? Good information, thank you. ~Pam ~
Hi Pam this is Jim, The reason you flip cheese is to help the moisture to continue to be pressed out. It also helps to form the shape and texture of the cheese and to develop a thin rind. The rind will seal in a small amount of whey that helps the cheese age. Hope this answers your question. We are still learning and at this point this is the best answer I can give. We will be putting some more cheese together soon and if I read something that is different I will be sure to let you know. Thanks again
Holy goat cheese that takes a long time. How much does all the equipment your Using cost. My girls are going to have babies in a month it’s my first time at any of this
Brenda Brown - yes, it does take a long time! Around 6 hours or so 😮 We already had most of our equipment - like the 5 gallon stock pots that we use for canning. We picked up the old wine press at a flea market for $25 and refurbished it for cheese making. Look in the description for links to our Amazon store that sells the cheese mold, cutters, chemicals, press, etc. Good luck with your cheese making!
Hi,your Annatto is it oil based,or water based.??
You can get it in both forms. I use a water base. I have never used an oil base. Annatto is an orange-red food coloring or condiment made from the seeds of the achiote tree (Bixa orellana), which grows in tropical regions in South and Central America.
How many klg you got from 4 gallon plz?
Don't know klg. But you can figure one pound per gallon. So 4 pounds of cheese approx.
Does this melt? Can it be frozen?
Yes it will melt if done correctly. I wouldn't freeze cheese for over a couple months and it should be vacuum wrapped. Thanks
It worked!!! It melts!!!
@@cmcernetisch9780 wonderful!