Goat Cheese

Inoculant: Mesophilic Starter Culture 

Options:  theMilkman™ Chevre / Fromage Blanc  Starter Culture

 or you can also use MM100-101, Flora Danica

Inoculation temperature:
75-80F
Rennet: Microbial (vegetarian). Add calcium chloride prior to
adding rennet if using homogenized milk.

Procedure:
1. Heat milk to inoculation temperature of 75-80F
2. Sprinkle inoculants on surface of milk. Allow to dissolve for 1-2 minutes.
3. Stir inoculants into milk for 1-2 minutes.
4. Ripen at above temperature for one hour 
5. Add Rennet, stir gently for 2-4 strokes.
6. Ripen for 18-24 hours at above temperature; you can remove from heat and cover but insulate the pot of milk; don't keep in too cold an area of the house
7. Gently scoop curds into Chèvre moulds and let drain at room temperature (not above 80f) for 24 hours or until whey stops draining. While scooping curds into moulds, continue to top off curds in each mould as curds will drain down fast.
8. Take cheeses from moulds gently and form into balls or logs.
9. Sprinkle coarse salt on all sides or into the cheese.
10. Mix herbs or spices into cheese.
11. Wrap in plastic wrap or place in container in refrigerator.

 

Enjoy!

-The CheeseMaker