Too much milk!!! (Need recipes for goat milk cheeses)

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I have tried and tried to make cheese from my goats milk and I have had no success (except with Ricotta). Anyone have a super easy cheese recipe for dummies? My mozzarella resembled rubber last year.

-- Tiffani Cappello (cappello@alltel.net), June 11, 2001

Answers

Response to Too much milk!!!

Get the book Goat's Produce Too, by Mary Jane Toth. I have made many of the cheeses in there (I'm making parmesan as I write this). I started with a soft cheese and just kept making one until I got it down the way I liked it. We had pigs that year and they loved my experiments. After 4 years of making cheese and yogurt I now have about 7 I can make without a hitch.

-- Mary R (cntryfolk@ime.net), June 11, 2001.

The easiest cheese I know (maybe not the tastest but it isn't that bad!):

Heat up your milk to almost boiling - add a TBS of vineager or lemon - mix it up - it should seperate immediately. If it doesn't add alittle more acid. Strain through a cheese cloth (that cloth diaper gauze like material works well) - squish out all of the water.

You got cheese!!

Now you could mix in some herbs and garlic and salt and blend it or leave it as it is. Or you could use it to bake a cake (2 cups of cheese, 2 eggs, 2 tbs. sugar, grated lemon peel, a drop of vanilla if you like blended together and poured onto a graham craker crust) Bake for about 20-30 minutes.

Another thing you could do is try making mozzerella again - if it comes out like rubber slice it in 3/4 inch slabs , coat with egg and then breadcrumbs (or sesame seeds) and fry it real quick in a pan. Serve this with some fresh salsa on the side - it is really good.

Or cut up the rubber into 3/4 inch chunks and cover with oil, salt , herbs like origano, and garlic - let it sit in the fridge for a day or two and then you can use it to jazz up a salad, or whatever!

Good Luck with your cheese!

-- kelly (kellytree@hotmail.com), June 12, 2001.


I posted this on a previous thread but here it is again.

This wonderful soft goat cheese is my most favorite because it is so easy and can then be frozen in small batches and thawed and seasoned. Only your imagination will limit you in what you can do with it. It works like cream cheese in all recipes calling for cream cheese, makes wonderful sandwich spreads when flavored with your favorite seasonings. you do need a good BUTTER muslin to drain it because regular cheese cloth will NOT WORK.(not even quadrupled) 5 quarts whole goat milk

1/2 c. cultured buttermilk

2 tablespoons diluted Rennet (dilution is 3 drops liquid rennet into 1/3 c. cool water)

Recipe makes 1 1/2 to 2 pounds rich cream cheese style cheese.

Warm milk to 80 degrees. Stir in buttermilk, mix well and add 2 tablespoons diluted rennet mixture. Stir well and cover. Let set at room temperature for 8-12 hours. The cheese is ready to drain when it looks like thickened yogurt. It sometimes will have a thin layer of whey floating on the top. Line a large bowl or pan with your muslin, then pour in and hang to drain for 6-8 hours. you can speed up the process by scraping the sides of the bag towards the center several times during this draining process. When the bag of curds have stopped dripping the cheese should be the consistency of cream cheese.

I usually start mine in the evening and then it is ready to drain in the morning. Best if frozen plain and then seasoned after thawing.

This recipe is from Mary Jane Toth who wrote "Goats Produce Too!" It is the best book I have ever used for goat cheeses and I use mine all the time.

-- diane (gardiacaprine@yahoo.com), June 02, 2001.

-- diane (gardiacaprine@yahoo.com), June 12, 2001.


Using the recipe from Goats Produce Too that Diane just gave gives you a cheese that's the consistancy of cream cheese and can be substituted for it. The feta recipe in that book isn't much more involved and can be marinated in oil and herbs for a variety of delicious combinations. The mozarella recipe keeps me in pizza. I do want to add that the cheese from my 2 goats is as different as day and night. I have a saanen and a kindergoat. The kindergoat gives about 6 lbs. of milk a day, while the saanen is giving about 12 lbs. a day. One gallon of the saanen's milk will give me 1 cup of mozarella cheese. One gallon of the kindergoat's milk will give me 3- 4 cups of mozarella cheese. The saanen's milk is more difficult to get a good mozarella from than the kindergoat. Goats Produce Too also has recipes for yogurt and buttermilk and other dairy products.

-- Sheryl in ME (radams@sacoriver.net), June 12, 2001.

I am interested in goatry farming in india. i want to ask whether a goat of good breed can give 3-4kgs milk per day.

-- deepak Agarwal (nalwaply@yahoo.com), December 30, 2001.


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