PHOTO: Stijn-Nieuwendijk1/Flickr
Carol Ekarius
January 18, 2016

Ingredients

  • 2 gallons goat milk
  • 1/2 tablet rennet or two drops of liquid rennet
  • 1/4 cup cultured buttermilk

Preparation

Warm milk to room temperature (68 to 70 degrees Fahrenheit). Dissolve rennet in 1/4 cup lukewarm water. Stir buttermilk into goat milk, mix thoroughly. Stir in rennet, mix thoroughly, cover and let stand for 24 hours. Check that curds are firm; cut into 1/2-inch cubes, making it easier to separate curds and whey. Ladle curds into sterile cheesecloth placed in colander and suspend in a cool place or refrigerator. Allow whey to drain for 24 hours.

Salt to taste (usually about 1 to 2 teaspoons). Store covered in the refrigerator for no longer than two weeks.

Also recommended:

Goat-farmer’s Cheese Recipe
Goat-milk Chive Butter Recipe
Goat-milk Mozzarella Recipe
Goat-milk Yogurt Recipe
Simple Goat Butter Recipe

Excerpt from the Popular Farming Series magabook Goats.



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