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 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.

 

Goat’s cheese spread

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Homemade Ricotta Cheese or Cottage Cheese (continuation from Mozzarella post)

I usually make this cheese while making Mozzarella or right after...waste not, right?  And everyone around my house loves this stuff.
Make sure to do it with fresh whey, no more than 3 hours old, left over from making hard cheese.  If you don't have whey, buttermilk can be used as a wonderful substitute.

.

Heat the whey in a pot until foam appears.  This usually happens just prior to boiling; if the mixture boils, it will taste burned.
Turn off the heat; let the whey set for 5 minutes.
Gently skim off the foam and place the whey in a colander lined with butter muslin or fine hole cheese cloth.
Add vinegar to cooling whey. For each cup of whey add a tablespoon of vinegar.
If you want to any seasonings now is the time, I add a bout a teaspoon of salt.

Let drain for 15 minutes, then refrigerate.  This ricotta will keep for up to one week in the refrigerator.

About 1/2 pound per gallon of whey.


*For cottage Cheese, basically you follow the instructions above but add 2 tablespoons fulls of white vinegar to the hot whey and heat it to 95 degrees F, the curd will separate from the liquid.  Use a cloth lined colander and follow the steps above.

30 Minute Mozzarella from scratch and Ricotta Cheese

 

1/2 rennet tablet (can be bought at some Walmarts or Macey's usually in the baking or canning isles.)
1/4 cup cool chlorine-free water (most bottled waters are chlorine-free), you can boil it and let it cool completely if you don't have bottled water.

1 gallon 2% low-fat milk (1%, or skim or even powdered milk)
2 teaspoons citric acid (baking isle)
1 teaspoon salt (optional)

You will need a thermometer, a stainless steel pot or something similar, a large bowl or jar with a lid to store it in and a wooden spoon.


Crush the rennet into the water and stir to dissolve. I put mine in a mortar and crush it that way.
  Pour milk into a non-reactive pot (no aluminum or cast iron).
  Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 90 degrees F; milk will begin to curdle.
  At 90°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
  With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible.
 ++ Microwave curds on high for 1 minute, then drain off all the excess whey.
  With a spoon, press curds into a ball until cool.
  Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
  In the meantime, place the whey over medium heat and let it heat to about 175°F.
  When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
  When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water, I usually keep mine in a clean Mason Jar in the fridge.

Sometimes I like to put it in olive oil to store it, sometimes with herbs or garlic for extra flavor.

**Don't throw away the whey,cool it put it in a jar and put it in the fridge so you can use it in place of liquid in home made breads, or bread pudding.
***Or use the reserved whey to make ricotta or cottage cheese.   I will post the recipe for this on another blog.
Note: If you are using store-bought milk, and your curds turn into the consistency of ricotta cheese and will not come together, switch brands of milk. It may have been heated at the factory at too high a temperature when they pasteurized it.
++If you do NOT have a microwave:  After step 5, heat the reserved whey on the stove top to at least 175F.  Add 1/4 cup of cheese salt to the whey (you could probably substitute kosher salt, but cheese salt is best).  Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds.  Knead the curd with spoons or gloved hands between each dip and repeat this process several times until the curd is smooth and pliable.  Please be careful!  This is really hot, and working with more liquid increase the risk of getting splashed!  If you use the non-microwave method, you cannot use the whey to make the Ricotta, because the whey will contain too much salt.