Gourmet Goat Cheese On A Budget: How To Make It Yourself

Indulge in the delectable flavors of homemade goat cheese with this comprehensive guide. From sourcing fresh goat milk to aging and storing your masterpiece, we’ll guide you through every step of the process, ensuring a creamy and tangy treat that will impress your palate.

Gathering the Essentials

• Goat milk: Opt for fresh, unpasteurized goat milk from a reputable source.
• Cheesemaking kit: A basic kit typically includes a thermometer, cheesecloth, and a mold.
• Thermometer: A digital or analog thermometer is crucial for monitoring milk temperature precisely.
• Cheesecloth: Use a fine-weave cheesecloth to strain the curds.
• Mold: A perforated mold helps drain whey from the curds.
• Salt: Kosher salt or sea salt enhances the flavor and preserves the cheese.

Step 1: Preparing the Milk

1. Heat the milk to 86°F (30°C) in a large pot.
2. Stir in 1/2 teaspoon of mesophilic starter culture per gallon of milk.
3. Let the milk rest for 30 minutes to allow the culture to activate.

Step 2: Coagulating the Curds

1. Add 1/4 teaspoon of liquid rennet per gallon of milk.
2. Stir gently and let the milk sit undisturbed for 12-18 hours, or until a clean break forms.

Step 3: Cutting the Curds

1. Once the milk has coagulated, use a long knife to cut the curds into 1/2-inch cubes.
2. Let the curds rest for 10 minutes to allow the whey to separate.

Step 4: Draining the Whey

1. Line a mold with cheesecloth and pour the curds into it.
2. Let the whey drain for 1 hour, or until the curds have reached the desired consistency.

Step 5: Salting the Curds

1. Sprinkle salt over the curds and gently mix.
2. Let the curds rest for 2 hours to absorb the salt.

Step 6: Molding and Pressing

1. Pack the salted curds into a mold and press them gently with a weight.
2. Press for 12-24 hours, or until the cheese has reached the desired firmness.

Step 7: Aging and Storing

1. Unmold the cheese and wrap it in cheesecloth.
2. Age the cheese in a cool, humid environment (55-60°F, 80-90% humidity) for 2-4 weeks.
3. Flip the cheese regularly to ensure even aging.
4. Store the aged cheese in the refrigerator for up to 2 months.

Flavored Goat Cheese Variations

• Herbed goat cheese: Add chopped herbs, such as basil, thyme, or rosemary, to the curds before molding.
• Spiced goat cheese: Mix ground spices, such as cumin, coriander, or paprika, into the curds.
• Truffled goat cheese: Add shaved black truffles to the curds for a luxurious flavor.

Troubleshooting

• Curds that don’t cut cleanly: The milk may not have coagulated properly. Check the temperature and rennet dosage.
• Whey that is too thin: The curds may have been cut too finely. Let them rest for a longer time before draining.
• Cheese that is too soft: The cheese may not have been pressed enough. Press for a longer time or use a heavier weight.

“Wrap Up”

Crafting your own goat cheese is a rewarding experience that yields a delicious and versatile treat. By following these steps and experimenting with different flavors, you can create a masterpiece that will tantalize your taste buds and impress your guests. Enjoy the journey and savor the fruits of your labor!

Frequently Asked Questions

Q: Can I use pasteurized goat milk?
A: Yes, but pasteurization may slightly alter the flavor and texture of the cheese.

Q: How long does it take to make goat cheese?
A: From start to finish, the process takes about 3-4 days.

Q: What is the ideal aging time for goat cheese?
A: The aging time depends on the desired flavor and texture. For a mild cheese, age for 2 weeks; for a more intense flavor, age for 4 weeks or longer.