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varieties of cheese are made from milk containing high levels of added
salt) by adding to the curd during pressing, by soaking the formed
masses of curd in brine, or by surface application of dry salt.
Numerous varieties of cheese owe their characteristic flavor, body and
texture qualities to the predominating activity of a single kind of
agent throughout the aging period (several examples are Blue cheese
innoculated early in the aging process with Penicillium roqueforti and
Brick or Limburger from the bacteria Brevibacterium linens.
25 Directions for Making Goat Cheese in the Home
Up to this point this discussion has dealt with cheesemaking
procedures in general and their application to goat cheese. It warrants
reiteration that most varieties of cheese can be made from goat milk -
some adjustment of milk composition might be necessary, and aged
cheeses made from goat milk would not be identical to those made from
cow milk in terms of flavor, body and texture. It is the purpose of
this final section to give specific directions for making several
varieties of cheese from goat milk only for home consumption with
equipment and supplies usually found in the home. It is hardly worth
the time to make cheese unless at least one gallon of milk is
available.
26 Cottage or Baker's Cheese -- Collect surplus milk, selecting that
which is free of objectionable odors; cool to and hold at 40F until
used. Skim off cream; use the skim or low fat milk for cheese and the
cream as cheese dressing. Better quality cheese can be made from
pasteurized milk; collect all the milk to be processed in a flat
bottomed straight sided vessel (rectangular shape is best) and heat to
just 145F using low heat or by placing vessel in a slightly larger one
containing water. Try not to exceed 145F; hold at that temperature 30
minutes, then cool at 72-80F by circulating cold water around milk
containing vessel. Use a dairy thermometer.
27 Innoculate cheese milk with desirable lactic acid fermenting
bacterial culture. Initial source may be purchased commercial
buttermilk, sour whey saved from previous cheesemaking (if not more than
4 days old and held at 40F) may be used if it has clean acid taste and
no gas formation has occurred. Add about 5 0nnoculum (6-1/2 to 7 oz to
1 gallon or 8 oz to 10 lb of milk), stir well, and set undisturbed
where temperature will remain at 72-80F until firm curd is formed in
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GOAT CHEESE
10-16 hours.
28 If raw milk is used for making cheese it must be of the best
possible quality and as fresh as possible. Follow the procedure outlined
previously; it will be best to purchase a fresh source of innoculum for
each batch of cheese.
29 When the curd has attained the proper degree of firmness, as
determined by the way it breaks when the thermometer is lifted through
it, do the best possible to cut curd into uniform cubes not more than
1/2 inch in size, using a knife, spatula, or wire cutter.
30 Allow the curd to remain undisturbed for a few minutes, then begin
to warm it very slowly, with frequent but delicate stirring. Cooking
temperature should not exceed 135F and should continue till curd has
desired firmness and freedom from whey.
31 When the curd has the desired firmness, discontinue heating and
stirring. Dip, siphon, or decant the excess whey from the top of the
cheese making vessel. The curd should settle to the bottom of the
container; if it floats, gas producing bacteria have been active and a
new source of culture must be used for subsequent batch.
32 When excess whey has been removed, replace it with cold water, wash
curd, and remove wash water. Wash a second time with ice water to chill
curd so it will keep its fresh flavor longer.
33 Final drainage of the curd, using draining board or a cloth lined
form with perforated sides and bottom, completes the manufacturing
procedure.
34 In making Baker's cheese, the procedure is like the cottage cheese
process excepting that rennet is added to hasten coagulation (see
discussion of Domiati cheesemaking for sources and usage of rennet in
cheese setting). The cooking process will be greatly shortened, and the
whey separation is accomplished by transferring the curd, together
with the minimum whey necessary, to a coarse mesh bag. From 4 to 16
hours may be needed to completely drain excess whey; this should be
done at refrigeration temperature if possible.
35 Neufchatel and cream cheese are both made by the procedure
described for cottage cheese, excepting that richer milk or cream is
used as the starting material, and whey drainage must be done in a
cloth bag as little free whey is separated.
36 Cottage cheese, when consumed, should have the curd as separate and
distinct particles and is usually dressed with a milk or cream mixture
containing salt and/or other condiments.
37 All of these fresh cheeses may be served in a large variety of
forms through the incorporation of chopped fruits, vegetables, nuts,
olives, etc. Condiments should be added to give the desired flavor.
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GOAT CHEESE
38 All equipment used in making cheese should be washed especially
carefully to remove all milk residues; all items should be sterilized
by heat or chemical (chlorine such as bleach) application before
using.
39 Domiati Cheese -- This is a variety of cheese made extensively in
the area around the Mediterranean Sea. It can be eaten fresh or aged for
60-90 days before consumption. Goat milk is well suited for making
this variety of cheese.
40 Domiati cheese can be made from milk varying from 2 to 7 2256834976225
quality milk, free of objectionable flavor, should be collected as
previously described. Cool the milk to 105F and to each gallon of milk
add 8 ounces of salt. This must be stirred till completely dissolved.
This cheese can be made from raw milk, but pasteurization by the
method previously described is recommended.
41 Coagulation of this cheese milk is accomplished by the addition of
a protease enzyme (rennet). The enzyme may be purchased in liquid or
tablet form from supply houses advertising in goat magazines, or
locally from some drug stores, health food stores, or a cheesemaker if
available in area. If purchased in the original container, directions
should be given for usage. Dilute and dissolve concentrate in water,
add to cheese milk and stir for several minutes. Liquid rennet
preparations are usually standardized to 1:10,000, that is 1 part
rennet coagulates 10,000 parts of milk. If no directions are
available, use 1 milliliter (ml) of rennet liquid diluted with 40 ml
water, to each 20 lbs or 2-1/2 gallons of cheese milk. Rate of usage
should be adjusted on subsequent batches to smallest amount needed to
produce coagulation in no more than 30 minutes. Setting should be at
102-105F. When enzyme is completely dispersed, allow cheese milk to
remain undisturbed till firm curd is formed. Curd firmness should be
measured by lifting thermometer upward through curd mass. When desired
curd firmness is attained, cut the curd into as uniformly small cubes
as possible. Allow a few minutes for whey separation--this may be
enhanced by very slow heating and very gentle stirring.
42 Within 10 to 20 minutes the clear, free whey should be separated;
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