1 gallon whole goat milk
1/2 c cultured buttermilk (I used 2 T powdered cultured buttermilk mixed in 1/2 cup goat's milk)
1/4 t liquid rennet or 1/8 rennet tablet
1/4 c cool water
Warm the milk to 86°. Stir in the buttermilk. Mix the rennet into the cool water and add to the warmed milk. Let set until it coagulates, about 1 hour. Cut the curds into 1/2 inch cubes.
Heat slowly in a double boiler, until the temperature reaches 110°. Hold temperature for 30 minutes. Stir often to prevent curds from matting together.
When the curds are firm, place into a cloth lined colander. Let drain, for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain again until curds stop dripping. Place curds in a bowl and add salt & cream if desired.
I got about a pint of curds, to which I added about 3/4 t cheese salt, & a tad over 3 quarts of whey, to which I will add another quart of whey & use in a ricotta recipe.
No comments:
Post a Comment