Home Cheese Making. As I discussed in yesterday's post, Contemplating Flavor for our Goats Milk Cheddar, we are saving Esther's milk and when we get 2 gallons we're going to try another batch this time using lipase to enhance the flavor.
When the milk was at 85 degrees we added the starter and let it set for 30 minutes.
Then we added the calcium chloride, which isn't in the recipe, but goats milk has a fine delicate curd and the calcium chloride helps to strengthen the curd. We figured, since we were beginners we needed all the strength we could get, ha!
Then we slowly heated the curds to 95 degrees and kept it at this temp for 45 minutes. The book instructs to raise the temp "no higher than 2 degrees every 5 minutes" we got it pretty close.
We strained the whey, salted the curds, wrapped them in cheesecloth and placed them in the PVC pipe.
The first weight increment is 20 pounds, then 30 then 50 pounds. The big question was what would we use for weights? We decided that strategically balanced dumbbells in a 4 gallon pot of water worked fine. Although, no one was allowed near the counter until the cheese had pressed overnight, for fear of toppling over the whole menagerie. I forgot to take a photo of the "tower" I'll try to remember next time we make cheese.
After the cheddar sat in the press overnight, I took it out and salted the outside. It sat for another day and was salted again. Now it's in our mini fridge at 52 degrees to age for at least 3 months. I'll be sure to let you know how it went. Cheese making isn't one of those things where you experience instant satisfaction, but we're hoping that it will be worth the wait!
Two years ago our friends Nate and Stacey shared a guest blog with us about how they made a delicious cow's milk Cobblestone Cheddar, check it out by clicking here! Nate and Stacey's Cobblestone Cheddar