Unleash The Creamy Goodness: How To Make Goat Cheese With Rennet Like A Pro

Discover the art of transforming fresh goat‘s milk into delectable goat cheese with the power of rennet. This comprehensive guide will lead you through every step of the process, empowering you to create your own artisanal cheese right at home.

Ingredients: A Symphony of Fresh Flavors

• 1 gallon fresh goat’s milk
• 1/2 teaspoon liquid rennet
• 1/4 teaspoon mesophilic cheese culture
• 1/4 cup salt

Equipment: The Tools of a Cheesemaker

• Cheesecloth or a mold
• Large pot or container
• Thermometer
• Cheesecloth or molds
• Colander
• Cheese press (optional)

Step 1: Prepare the Goat’s Milk

• Heat the milk to 86°F (30°C).
• Stir in the cheese culture and let it ripen for 30 minutes.

Step 2: Introduce the Rennet

• Dilute the rennet in 1/4 cup of cool water.
• Add the diluted rennet to the milk and stir gently.

Step 3: Patience is Key: Coagulation and Cutting the Curd

• Allow the milk to rest undisturbed for 45-60 minutes, or until a clean break forms when you insert a knife.
• Cut the curd into 1/2-inch cubes using a sharp knife.

Step 4: Cooking the Curd

• Heat the curd slowly to 105°F (40°C), stirring continuously.
• Maintain this temperature for 30 minutes.

Step 5: Draining and Shaping the Cheese

• Line a colander with cheesecloth and drain the whey.
• Transfer the cheese to a mold or cheesecloth and press gently to remove excess whey.

Step 6: Salting the Cheese

• Sprinkle the cheese with salt and turn it every 12 hours for the next 24 hours.

Step 7: Aging to Perfection

• Place the cheese in a cool, humid environment (55-60°F, 80-85% humidity) for 2-4 weeks to age.

Tips for Success: Mastering the Art of Goat Cheese Making

• Use high-quality goat’s milk for the best flavor.
• Measure ingredients accurately for precise coagulation.
• Cut the curd evenly to ensure uniform texture.
• Drain the whey thoroughly to prevent bitterness.
• Salt the cheese evenly for optimal flavor distribution.
• Patience is essential during aging; the longer you age the cheese, the more complex the flavor becomes.

Troubleshooting: Resolving Cheesemaking Pitfalls

• Curd doesn’t form: Check the temperature of the milk and ensure the rennet is diluted properly.
• Curd is too soft: Cut the curd into smaller cubes or cook it for a longer period.
• Curd is too hard: Cut the curd into larger cubes or cook it for a shorter period.
• Cheese is bitter: Drain the whey thoroughly and salt the cheese evenly.
• Cheese is moldy: Discard the cheese and start over with fresh ingredients and a clean environment.

Culinary Inspiration: Delectable Goat Cheese Creations

• Goat Cheese Salad: Combine goat cheese with mixed greens, strawberries, and a balsamic vinaigrette.
• Goat Cheese Pizza: Top a pizza with goat cheese, roasted vegetables, and a drizzle of olive oil.
• Goat Cheese Crostini: Spread goat cheese on toasted bread and top with honey and chopped walnuts.
• Goat Cheese Dip: Mix goat cheese with herbs, spices, and olive oil for a creamy and flavorful dip.

Basics You Wanted To Know

Q: Can I use store-bought goat’s milk?
A: Yes, but raw goat‘s milk will yield a more flavorful cheese.

Q: How long can I age goat cheese?
A: Goat cheese can be aged for 2 weeks to several months, depending on the desired flavor profile.

Q: What other types of rennet can I use?
A: Vegetarian rennet derived from plants or microbial sources is a suitable alternative to animal rennet.

Q: How do I know when the cheese is ready to eat?
A: The cheese should have a firm texture and a slightly tangy flavor. It should also have a thin, bloomy rind.

Q: Can I use goat cheese in cooking?
A: Yes, goat cheese can be used in a variety of dishes, including salads, pizzas, and dips. It can also be crumbled and added to pasta or soups.