Goat milk makes a delicious cottage cheese with a soft curd.
60 minutes
1095 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$12.99
From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.
Liquid Animal Rennet
Liquid Animal Rennet
$9.49
High quality single strength animal rennet. This non-GMO animal rennet is preferred for aged cheese as it creates a more desirable flavor and aroma during the aging process. Each bottle contains enough rennet to set (12) 2-gallon batches of cheese.
Cheese Salt
INGREDIENTS:
- 2 gallons whole goat milk
- 1 packet direct-set mesophilic starter
- 4 drops liquid rennet diluted in ¼ cup cool water
- 1 Tbsp. Cheese salt
- heavy cream (optional)
INSTRUCTIONS:
- Heat milk slowly to 72°F over low heat, stirring frequently.
- Add starter culture and stir in thoroughly.
- Add diluted rennet, pouring it in through the holes of a perforated spoon and into the milk. Using an up-an-down motion, mix the rennet in thoroughly.
- Cover and let the milk set undisturbed at room temperature for 14-18 hours, until coagulated.
- Cut the curd into ½-inch cubes, then allow the curd to rest for 10 minutes.
- Gradually begin heating the curds and whey by only 3°F every 5 minutes, until the temperature has reached 90°F. Then, increase the temperature by only 1 degree every minute until the temperature reaches 102°F. Cook the curds at this temperature for 30 minutes, until curds are firm. Stir sparingly during this cooking time.
- Allow the curds to settle undisturbed for 5 minutes at 102°F. Line a colander with clean cheesecloth and pour the curds into it. Let the whey drain in the colander for several minutes.
- Rinse the bag of curds in a bowl of very cold water to cool them, then allow them to drain again for several more minutes.
- Pour the drained curds into a bowl and mill them a bit with your hands to break up any clumps or matted bunches.
- Salt curds and add a Tbsp. of cream for a creamier texture.
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Store in a refrigerator for up to 2 weeks, tightly covered.
