Cheese Making Recipe for Delicious Homemade Goat Cheese
Goat cheese can easily be made at home
Artisan Goat Cheese Making at Home
Goat cheese is easier to digest than cow's milk making it a good choice for people who are lactose intolerant. Goat cheese can be wrapped tightly in plastic wrap and refrigerated for up to 1 week.
By Chic African Culture
Goat cheese or chèvre is cheese made from goat's milk. Goat cheese is made all over Africa where goats and goats milk are in abundant supply.
Prep Time: 15 minutes
Cook time: 12 hours
Food of Africa
There are many types of cheese and just as many methods for making it.
Ingredients
8 cups pasteurized goat milk
1/8 teaspoon direct-set mesophilic starter culture
1/8 teaspoon liquid animal rennet
1 tablespoon cold water
1 teaspoon coarse sea salt
Directions
Slowly heat goat milk in a large saucepan over low heat, stirring often, until the temperature is 90 degrees, about 10 minutes. Remove from heat, sprinkle culture over surface of the milk and gently stir until combined.
Dilute rennet in water, then stir into goat milk until well combined. Cover and let sit, undisturbed, at room temperature until mixture fully separates into solid curds and translucent whey, 12- 24 hours. Line a colander with cheesecloth and ladle curds into the prepared colander and let drain 2-4 hours, until whey no longer runs freely from the colander, and curds are thickened but still moist.
Transfer drained cheese to medium bowl, stir in salt, and divide cheese in half. Working with one-half at a time, bundle cheese in cheesecloth, then tie to secure. Tie cheese bundles to a wooden dowel or spoon and place over a deep large container to drain upside down. Make sure the cheese bundles do not touch the bottom of the container, Refrigerate for 12 to 24 hours and enjoy.
Take your cheese making a step further and roll your homemade goat cheese into your choice herbs such as dried chives, red pepper or basil.
Prep Time: 15 minutes
Cook time: 12 hours
Fresh Goat Cheese Recipe
Serves 8Food of Africa
There are many types of cheese and just as many methods for making it.
Nutrition facts:
103 calories per serving,
8 grams fat
Ingredients
8 cups pasteurized goat milk
1/8 teaspoon direct-set mesophilic starter culture
1/8 teaspoon liquid animal rennet
1 tablespoon cold water
1 teaspoon coarse sea salt
Directions
Slowly heat goat milk in a large saucepan over low heat, stirring often, until the temperature is 90 degrees, about 10 minutes. Remove from heat, sprinkle culture over surface of the milk and gently stir until combined.
Dilute rennet in water, then stir into goat milk until well combined. Cover and let sit, undisturbed, at room temperature until mixture fully separates into solid curds and translucent whey, 12- 24 hours. Line a colander with cheesecloth and ladle curds into the prepared colander and let drain 2-4 hours, until whey no longer runs freely from the colander, and curds are thickened but still moist.
Transfer drained cheese to medium bowl, stir in salt, and divide cheese in half. Working with one-half at a time, bundle cheese in cheesecloth, then tie to secure. Tie cheese bundles to a wooden dowel or spoon and place over a deep large container to drain upside down. Make sure the cheese bundles do not touch the bottom of the container, Refrigerate for 12 to 24 hours and enjoy.
Take your cheese making a step further and roll your homemade goat cheese into your choice herbs such as dried chives, red pepper or basil.
