We are not cheese experts. We do not have the recipes that we use, memorized. But we do make a lot of cheese. We make 2-5 lbs of cheese every day (mostly cheddar). If you have questions about our cheese(s) or a cheese-making class we may have scheduled, feel free to contact us.
Call us at: (320) 523-MILK (6455)
Making A Simple Goat Cheese
Goat cheese is highly nutritious and great for both children and adults who have lactose intolerance. In the quest to eat healthier, more and more people have become interested in making their own food, and goat cheese is no exception!
As a matter of fact, over 800 people a month hit the search engines looking for a goat cheese recipe!
Goat Cheese Basics
If you are using store bought goat's milk you don't need to worry about the pasteurization process in the recipe.
Pasteurizing: This is optional
- Filter the goat's milk and heat it to 162° F.
- Remove from burner and cool to 100°F.
Goats Cheese Process:
- Dissolve 1/2 of a rennet tablet in 1/8 cup of water, (rennet tabs can be found in the pudding/Jello section of your grocery store or at most drug stores).
- Pour the rennet water, plus a quart of goats milk, in a yogurt maker, or thick pottery jug or thermos, along with a teaspoon of plain yogurt.
Incubating the Goat Cheese
Incubate the mixture (let it sit in a warm spot, approx. 90°F) for 2-3 hours until the mixture resembles curds and whey (looks like thick globs of yogurt in a milky soup).
Filtering of the Cheese Curds
Pour the mixture into a damp cheese cloth (we tie the cheese cloth with sting and hang it on a hook). Put a container under it to catch the whey.
Give this dripping filter process approximately 5-8 hours to complete. The filtration task can be done in the refrigerator.
What's left in the filters is goat cheese. The whey in the jar or bowl can be used in cooking. Or mix it with a cherry flavored Kool-Aid mix for a cold, smoothy-style beverage... perfect on a warm day.