I start out with 2 gallons of raw, Goats milk, fresh from the goat. By the time the other chores are done the milk has cooled down to just about the right temp to start my cheese. I use a glass candy thermometer to check the temp as it is accurate and easy to clean up when I am done.
I start with 2 stainless steel pots, one 10qt and one 16qt. A colandar lined with muslin to drain the curds in and a 4 qt glass bowl. Also a long handle spoon, either plastic or wooden.
This is my double boiler
Pour 2 gallons milk into the 10qt pot,
And about 4 inches of water into the 16qt pot (this will be the double boiler). Add 2 tsp of
Citric acid (you can find this in the canning area at Walmart it is usually labeled for use during canning tomatoes) to the milk, stir for about 30 seconds.
If you are starting with cold milk now is the time to bring the temp of the milk to 86*F in the double boiler. Once the milk mixture is 86*F remove from heat. Stir Ĺ tsp of liquid rennet into ľ cup water, Stir this into the milk. Let the mixture sit undisturbed for 20 minutes. A firm curd should be formed by then.
Use a knife that is long enough to reach to the bottom of the curds. Cut the curds into 1" cubes,
Criss crossing through the whole pot.
Heat slowly to 100 degrees, stirring gently. You donít want to break the curds up too much. Remove from heat, let the curds rest for 5 min. While they are resting I pour the water out of the bottom pot so that I can sit the colandar on it to drain the whey. Pour the curds and whey into the colandar to drain.
Work this around until most of the whey has drained off. Now take the almost finished cheese and place it into the glass bowl.
Heat in the microwave for 2-3 minutes (if you donít have a microwave make another double boiler and heat until soft) This is what it will look like after it is heated, more of the whey will have come out of it.
Pour off the whey and knead it just like bread dough, the kneading and citric acid is what makes it stretchy.
Work in about 1 tsp salt. After you have worked out as much whey as you can put into a container and mash down. After about 20 minutes you can take it out of this mold and it will keep its shape. You can even slice it now! Total prep time: aprox 40 minutes.
Ready to use. It will keep in the fridge for about 2 weeks, if it stays in there that long. It will make about 2 pounds of cheese.
You can cut this recipe in half and it works just fine.
If you canít find any liquid rennet you can use the Junket Rennet
Tablets, 1 tablet is equal to ľ tsp of liquid rennet, just crush the
Tablet and mix it with the water.
I have never tried to make this cheese with store bought milk but from what I have been told store bought milk doesnít do well.
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