Mozzarella Style Goat Cheese

Ingredients

• 1/2 gallon goat milk (raw, pasteurized- just not ultra pasteurized)
• 1/4 tsp citric acid
• 1/4 tsp liquid rennet
• ~1/2 tsp cheese salt (or to your taste)
• Non-chlorinated water for dissolving
• optional: ~1/8 tsp lipase powder
• Supplies: colander, thermometer, slotted spoon

Instructions

• Start by dissolving 1/4 tsp of citric acid in 1/4 cup cool water.
• Pour the citric acid water into a large pot and pour the goat milk over top and give it a quick stir.
• Over medium to medium-low heat bring the milk to about 88 F
• While the milk is heating, prepare your rennet and lipase: dissolve 1/4 tsp rennet in 2 T cool water, and 1/8 tsp lipase in 1/4 cup cool water.
• When the milk comes to temperature gently stir in the lipase followed by the rennet. Mix well using up and down strokes.
• Place a lid on the pot and set it aside for about 30 minutes- or until the curd forms a clean break.
• Once the 30 minutes is up, cut the curds into about 1 inch cubes and transfer to a colander placed over a bowl. Drain off as much of the whey as you can.
• In a pot large enough to hold your colander, heat up water to 140 F.
• Cut or tear any curds that are too big into to smaller 1-2 inch pieces. Dip these drained curds into the hot water. We submerge them for about 30 seconds the first time and start testing if they are ready to stretch.
• When the curds are sufficiently warmed, sprinkle them with cheese salt and start to stretch and pull the curds. You want to stretch it like taffy until it is smooth and glossy. You may have to reheat the curds by dipping for 10 seconds or so throughout the process. You can pull off small bits to check the flavor and add more salt if desired.
• Shape the cheese into a ball and run under cool water for a few minutes. Wrap tightly and place in the fridge for at least a few hours before using.

prep time: 5 MINUTES additional time: 30 MINUTES cook time: 10 MINUTES total time: 45 MINUTES

Make homemade mozzarella cheese using goat milk!

How to Make Homemade Goat Milk Yogurt

Ingredients

1 quart Goat Milk

3 tablespoons premade yogurt, any plain yogurt will do. Natural food grocery’s often carry goat milk culture.I generally save some from the last batch to add into the new one.

Directions

Heat milk to a scalding 180° F. Let cool to 110° F. Add yogurt or culture. Pour yogurt mixture into jars or glasses or earthenware containers. Cover jar with clear plastic wrap. Place jars in large pan of warm water. Maintain water at 100-120° F or set over pilot light on stove. Then cover with a towel. The yogurt will take 5 – 6 hours to thicken (dried yogurt culture takes longer). 

I use an instant pot set to warm. 

Refrigerate once the mixture has thickened. 

*Note: Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1. You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.

How to make homemade goat cheese from fresh milk, farm cheese.

 

** Tools needed:

• A 3-6 quart pot - You need a pot made from a non-reactive metal(basically not copper or aluminum) that can hold at least ½ gallon of liquid deep enough for your thermometer to work. I usually use a 3-quart cast iron enamel dutch oven, but a stainless steel sauce pot is fine too.
• Thermometer - A clip-on candy thermometer like this one works well, but I usually end up using a more reliable Thermapen instant read thermometerto double check, just in case the candy thermometer is moving a bit slow.
• Large flour-sack style dish towel - One of those thin, linen dish towels (like the kitchen towels you don't care about). Do not use a terrycloth or textured towel.

Ingredients

• ½ gallon goat milk
• ¼ cup water
• 1 teaspoon citric acid ((rounded tsp))
• 1 teaspoon diamond crystal kosher salt
• dried herbs

INSTRUCTIONS

 

• Combine citric acid and water in a measuring cup and stir to dissolve. Pour goat milk into large, non-reactive pot, with candy thermometer attached, over medium heat. Add water and citric acid mixture. Stir to combine.
• Continue stirring every few minutes until the mixture hits 185°F. This can take anywhere from 15-30 minutes, depending on your pot and burners.
• Meanwhile, set up your cheese-straining system. Line a large colander with a clean flour-sack dish cloth, and tuck the edges of the cloth through the handles of the colander. Put the colander inside of a 6 liter Cambro bucket. Optional: Use chip bag or binder clips to hold the towel in place.
• When the milk mixture reaches 185°F degrees, remove it from the heat, and let it stand for 15 minutes. It will begin to separate into curds and whey.
• Pour the goat milk into the towel-lined colander. If you have a smaller colander, you may need to pour in batches.
• Gather the towel tight through each handle of the colander to create as much of a taught, bag-like shape as you can, with the towel suspended inside the colander. Use the clips to hold the towel in place.
• After about an hour, scrape the goat cheese into the center of the towel in the colander. Gather the ends of the towel together and twist to form a bag with the goat cheese in it. Squeeze gently to express excess whey. Clip the bag to the side of the colander and let it continue straining. Periodically squeeze the bag to press out excess whey.
• For a creamy, spreadable goat cheese, let the mixture strain for 3-4 hours. For a firmer, more crumbly goat cheese that can be formed into a log, let the mixture strain for 5-6 hours, or even up to 8 hours.
• When the cheese has strained to your desired consistency, untwist the towel and scrape down the sides. Then transfer the cheese to a bowl.
• Add the salt to the cheese and mix to combine. Adjust salt to taste. If you’re making plain goat cheese, you’re done! Transfer the mixture to an air-tight container and refrigerate. If you’re adding flavors, mix them in now, then transfer to an air-tight container and refrigerate.

Goat Cheese Log Recipe

• Dollop the goat cheese onto a clean cutting board and gently push and roll it into a log shape. Don't apply too much pressure; use quick, decisive motions. If if is too sticky or messy to do this immediately, refrigerate the goat cheese for 30-60 minutes before rolling, or roll it using plastic wrap or wax paper.

 

RECIPE NOTES

• Kept refrigerated, goat cheese will stay good for up to 3 weeks. Press plastic wrap against the surface of the cheese to keep it fresh.
• Goat cheese can be frozen in a log, wrapped in plastic inside a plastic bag, or in a container with a sheet of plastic wrap pressed against the surface for up to 6 months. Defrost overnight in the fridge.
• Goat cheese + bagels is a winning combo.

Two quick tips: 

• Citric Acid - The key ingredient that will encourage the goat milk to separate into curds and whey. Usually found with the canning supplies, though it can also sometimes be found near the instant pudding/jello mixes, spice aisle, or baking aisle. You can also order it online.
• Salt - I use Diamond Crystal Kosher Salt which half as salty as other brands. If you're using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half to start. You can always add more if you

*Vinegar or lemon can also be used in place of citric acid to encourage the curds and whey to separate when making cheese from goats milk. This makes the goaty flavor too much for some people so not a preferred method for me.

BONUS: GOAT CHEESE LOG RECIPE

If you want to roll your homemade goat cheese into a log, you'll need to strain it for at least 6 hours. The more liquid you remove from the cheese, the firmer it will be and the easier it is to roll into a log.

To roll the goat cheese into a log, dollop it onto a cutting board and use clean hands to gently push and roll it until it forms a log. Don't press too hard, it will smear.