I finally accomplished a goal I've been working toward for at least three years now, though it's been five years since I first began thinking of the possibilities. I was able to make cheese from my own goat milk! And what's even more exciting is it worked!! What's possibly the most exciting thing of all is that my kids even like it! :)
Hooray for goats! :) For those of you who've been following my Nigerian Dwarf adventures, I'm very happy to report that the parasites seem to have backed off, and the girls are doing well now. No more milk going to waste. Oh, happy, happy day on the homestead!
I apologize for my overuse of exclamation points, but you know, it's been a good week... :)
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| First I heated the milk and added the diluted rennet and mesophilic culture. This milk has been sitting for 12 hours, and it's ready for cutting the curd. Do you see those funky, swirly marks in the top? They're stir marks. I think when I stirred the rennet and culture in, I almost stirred it too long. Thankfully, I stopped when I did. |
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| The curd is cut. |
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| putting the curd in a cheese cloth lined colander. |
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| Leftover whey. This can be used fresh and unrefrigerated to make ricotta cheese, or used to make bread (just substitute the whey for the liquids in your recipe), or fed to animals. I didn't feel like I needed another project at the time, so I fed it to my friend's pigs. I ended up with a gallon and a quart of whey from two gallons of milk. |
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| The curds hanging to get rid of all the whey. I let them hang for about 14 hours. I ended up with about 4 1/2 lbs. of cheese from 2 gallons of milk. |
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| Out of the curds, I made two different types of cheese as my finished product. I wanted a firmer curd that could be used as an easy feta as well as a chevre to make cheese spreads with. To get that I heated the milk a bit more than called for in the chevre recipe as well as using a bit more rennet than called for. I left some of the curds plain and just salted them. In this picture are a fruit spread made by adding honey to the curds and blending them in the food processor until creamy, feta in olive oil with garlic and rosemary (because this cheese is in the olive oil, it doesn't need refrigerating. It will last months on the pantry shelf. At least that's what I've been told. I guess we'll see for ourselves, if the cheese lasts months. I doubt it will.), and roasted red pepper and garlic chevre. | | |
