Goat Milk Hard Cheese

HARD AGED GOAT CHEESE

4 gal Goat Milk
½ cup fresh cultured goat milk yogurt/active cultured store bought yogurt (or ½ tea DVI Thermophilic culture)
1 tsp rennet

Warm milk to 90F add culture ripen 20 min.  Dilute rennet in ¼ cup of water add to cultured milk stir well.  Allow milk to coagulate 45 min maintain temp at 90F.  Cut curd into ½ cubes Hold at 90F for 40 min stir gently to prevent matting.  Take 30 min to raise the temp to 120F hold for 30 min stir gently to prevent matting
Drain and press.  5lbs 1 hr Flip and redress
10lbs 1 hr Flip and redress
20lbs 2 hrs Flip and redress
20lbs 12 hrs. Put cheese in brine solution for 24 hours to 3 days
Air dry at room temp for up to 1 week
Wrap lightly and ripen in the refrigerator 8 months