How to Make Goat Cheese

Uploaded by groworganic on 25.10.2012

Hi, I'm Tricia, an Organic Gardener. I grow organically for a healthy and safe food
for a clean and sustainable environment
for an enjoyable and rewarding experience
Thanks to Aurora, we're gonna make some goat cheese today
the goats gave us a lot of milk this morning so I'm going to make goat cheese
with this goat cheese kit
from the kit, i'll be using the direct set chevre culture and the butter muslin
additionally you'll need a dairy thermometer, slotted spoon
colander, large bowl or pot
one gallon of goat's milk and a large stainless steel pot
make sure you're not using any aluminum pans
unchipped enamel, glass or stainless steel are great for cheese making start
by boiling some water
we're going to sterilize the utensils for about twenty minutes in boiling water
remove your utensils and plug your sink
and then you're gonna pour your boiling water into the sink
add the goats milk to the empty pot
set the pot into the hot water in the sink
stir the milk top to bottom like this
heat the milk to eighty to eighty-six degrees fahrenheit
when it comes up to temperature
just remove it from the water
and then we're gonna add the culture
sprinkle the chevre direct set culture over the top of the milk let the culture set for
two minutes to rehydrate
this culture has rennet already included
stir in the culture
top-to-bottom thoroughly to make sure the culture is evenly distributed
cover the pot and then set it aside
for twenty to twenty-four hours
keeping it in a warm part of the room during this period
a cool oven is a good place to leave it undisturbed
when you see a clear separation between the whey and the solids your milk is ready
it's time to separate the curds from the whey
set a colander inside of a large bowl
and then line it with the muslin that comes in your goat cheese kit
gently ladling your curds into the muslin
having this bowl under the colander
allows you to save the whey
which you can give to your dogs, your cats you can feed it to your chickens. You can even
feed your tomatoes with it
now we're gonna drain the curd
tie up your butter muslin with kitchen twine
if you tie it with bunny ears it makes it easy to hang
now we need to drain the curds for six to twelve hours
hang the cheese over a large pot to drain
once your curds have reached the desired consistency
you can mold them
using these mold that come in the cheese kit
or you can form them into loose logs by hand
i'm gonna be adding about a teaspoon of salt
this is not for taste this is part of the recipe so don't leave this step out
spread out the cheese and work in the salt and the form it into a log
if you leave the salt out the bacteria will continue to grow and it will cause
the cheese to have an off flavor
if you want to freeze your cheese do it before you add the salt
I'm gonna form this cheese into two logs so then i can flavor it with two
different seasonings
this type of cheese is called chevre
and chevre is the french word for goat
nothing like fresh herbs for flavoring your cheese
if your chevre has been frozen, thaw it
and then salt it and then add the herbs
using fruits and herbs from the garden this log is flavored with
dried meyer lemon rind
rosemary sage
basil parsley and marjoram
this recipe calls for moroccan herbs i've mixed black pepper cardamom cinnamon
ginger cumin
and ground coriander
you can either add your herbs while you're mixing the cheese
or you can add an herb crust on the outside like i've done
either way they'll last for about two weeks in the refrigerator. enjoy them and grow
organic for life!