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

Tools, it's about the tools....

Basic Cheesepress...

To make hard cheeses one can go rustic, or high tech.  I prefer to wing it in the middle.  A cheesecloth(tied stilton style) full of curds placed on top of a wooden board, with a sterile weight serves as a good first step.  Over time though, I yearned for something easier, safer, and efficient. 

I looked up various styles of cheesepresses and settled on replicating one of 1800s origin.  It's the standard lever style, with a pin to hook the weights upon.  It cost me about $50 to make myself several years ago, I imagine with inflation, plus with personal choice of wood and finish, one could still make a cheesepress for under $75.  I finished it with a butcher's block wax.  I gave enough space for the cheesemolds to be pressed in the whey or drain freely depending on type of cheese I am aiming for at the time.

In the picture is a standard hard cheesemold, flat bottom, with a follower, and makes up to a ten pound wheel of cheese.

So in the picture below is the diagram.  I bolted each leg of the main body, and lever stand on the base board, the bolts are inset so they lay flat on the bottom.  I would say that is the hardest part.  The lever was the easiest, it is mostly bolts, lots of holes to adjust as the cheese is pressed, and also on the lever arm to adjust for amount of pressure desired.

Click for larger view of diagram.

It's important to make sure that the lever is perpendicular to the cheese or you will end up with a tilty cheese. Still edible, but not as much eye appeal.

Happy cheesepressing!

Hurried mom's cheesemaking...

Okay, so you have a crying baby clinging to your leg, another child needs help defeating Bowser for the 10th time in his Super Mario Brother game...you have milk, and want to make cheese...what are your options!

Well, there are many actually!  Easy enough to make while bouncing the baby in one arm, and stirring your curds in another!

But first you need some basic supplies....
>Yogurt or buttermilk cultures, either a frozen icecube, or prepackaged single use packets are great in a pinch.
>Thick bottom pot,
>A thermos, or warm place,
So now, what to make...Yogurt, Chevre, Fromage Blanc, Paneer, more buttermilk, basically those soft cheeses, great for fresh eating, low muss, types. 

For recipes, I like to refer to one of my cheesemaking books, each one has it's strong points, from Ricki's cheesemaking book, 200 Easy Homemade cheese recipes, to Mary J. Toth's book, each is great in it's own right.  For online recipes, I recommend cheesemaking.org
Happy cheesemaking!