Until I became acquainted with a diary goat, my only experience with cheese was that of the plastic variety that could be folded into 4 equal parts and placed between saltines for perfect little cracker sandwiches.
My horizons expanded with this simple recipe for a delicious cheese made at home.
Cheese
5 qt whole milk
1/2 c. cultured buttermilk
2 T diluted vegetable rennet (dilution is 3 drops liquid rennet into 1/3 c cool water)
1) Pasteurize milk by using the double boiler method. Place a stainless steel kettle of milk (with a candy thermometer clipped to the inside of the pan) into a larger pan. Fill the larger pan with a few inches of water. Heat the pan of water on high until the milk reaches 161 degrees F. Stir the milk to make sure it is 161 degrees F throughout. Remove the pan of milk and place in a sink of cold water with ice packs.
2) Cool milk to 80 degrees F.
3) Stir in buttermilk, mix well and add 2 T diluted rennet mixture.
4) Stir well and cover.
5) Let set at room temperature for 8-12 hours.(I like to start this process early in the morning or late evening so that the cheese can drain overnight or vice versa.) The cheese is ready to drain when it looks like thickened yogurt. It will sometimes have a thin layer of whey floating on the top.
6) Line a colander with muslin type cloth over an empty kettle. (Old pillow cases cut open at the seams work well. They can be washed, sanitized and used over and over again.)
7) Pour cheese curds into cloth lined colander.
8) Draw up the sides of the cloth and tie the opposite corners together and tie and extra loop or cord.
9) Hang to drain for 6-8 hours. (I have a cup hook secured under a cabinet for this). When the bag of curds has stopped dripping the cheese should be the consistency of creme cheese. (The remaining whey is good chicken or people food.)
10) Season with 1 tsp plain salt/lb of cheese mixed in with a spatula.
This is a soft mild cheese that freezes well unseasoned and can be seasoned with a variety of herbs and spices or as a substitute for creme cheese.
Keeps about 2 weeks in the refrigerator.
Recipe is from "Goats Produce Too!" by Mary Jane Toth
To freeze, wrap well or use freezer bags. Flatten cheese out in 1 lb packages for ease of stacking.
These are a few of my favorite ways to season soft cheese.
*Garlic & Chive*
1 lb soft cheese
1/4 t plain sea salt
1/2 t garlic powder
2 t dried chives or 1 1/2 T fresh
Mix all together and shape into balls.
*Pineapple Walnut Cheese*
1 lb soft cheese
1/4 t plain sea salt
1/2 c chopped walnuts
3/4 c crushed pineapple (drained)
Mix together and shape into balls.
*Cheese in Olive Oil*
8-12 oz soft cheese
1 t dry thyme or 2 sprigs fresh
1 t dry rosemary or 2 sprigs fresh
3-4 lg garlic cloves
1/2 t black pepper
8-12 oz olive oil
Put the herbs and spices into a sterilized seal able glass jar and add the cheese, sliced or cubed. Cover with olive oil and store in the refrigerator. Use within 1 month. (The remaining olive oil can be used as salad dressing after the cheese is used.) Yum.
