This traditional recipe yields the tangy soft goat cheese that is often found in logs or rounds. Add salt, herbs, chopped dried fruit, or any other flavoring, to suit your taste.
5 minutes
30 minutes
1 Block
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$11.24
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 Vegetable Rennet
Liquid Vegetable Rennet
$7.99
Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.
INGREDIENTS:
- ½ gallon whole goat milk
- ¼ packet of direct-set mesophilic starter, or 1 ounce prepared starter
- 1 drop liquid rennet diluted in 5 Tbsp. cool water
INSTRUCTIONS:
- Warm the milk to 76°F. Add starter culture and stir well.
- Stir in 1 tablespoon of the diluted rennet. Stir with an up-and-down motion for 1 minute.
- Cover the milk and let it sit undisturbed for 12-18 hours.
- Scoop the curds into goat cheese molds. Drain for 2 days.
- Unmold the cheeses, salt to taste, and wrap with cheese paper. Store in cold storage.
-
Eat immediately or keep in cold storage for up to 2 weeks.
