Monday, November 30, 2009

Goatucation - Goat's Milk Cheesemaking: Cheddar

It's another Monday so that means another Goatucation. We haven't covered all the cheeses that the publicist makes so I have another post in the goat's milk cheesemaking series. This time it is cheddar cheese. I know that a lot of you humans love cheddar cheese - it's the favorite of both the publicist and male person so she makes a lot of it!

The publicist starts as she always does with her big stainless steel pot full of two gallons of rich goat's milk. She then warms it to 88*





Then she adds 1/2 cup of cultured buttermilk. This time she used buttermilk she cultured herself! She used the buttermilk leftover from when she made butter! She just added some commercial buttermilk to it to culture and it was ready to go in a couple of days.  After the buttermilk ripened in the goat's milk for an hour she then adds a diluted rennet solution and lets the milk sit for 45 minutes until it curds up.




Then the publicist cuts the curds, lets them rest for 20 minutes and then she has to stir them gently while slowly bringing the temperature up to 98*. This is what the curds look like after all of that.




Then the curds get to sink to the bottom of the pot and rest for about half an hour. Then she pours off the whey and let the curds sit in her cheesecloth lined stainless steel colander for about 10 minutes.




Then they go back into her pot with 4 tsp. of kosher salt. She mixes them all up and they sit for an hour.




After this the curds get put into a cheesecloth lined cheese press.




The follower goes on - this is basically the wooden lid.




Then they sit with 15lbs of pressure for 20 minutes.


 

Doesn't it look like some kind of cheese torture device?




The cheese gets turned and re-wrapped three mored times; each time for longer periods at higher pressures. The last one being at 40lbs for 24 hours.

Then the cheese gets unwrapped and has to air dry for several days before it can be waxed.  
Next week the publicist will show you how she waxes her cheeses. 
An no, they are not hairy!
Heh heh.

Don't forget the sale in the publicist's shop. It ends tonight - 30% off and free shipping.


Tomorrow:  On the bark hunt.

16 comments:

  1. wow....what a fascinating process! so, i guess this could all be done with store bought milk for those of us that don't happen to have any cute little goaties in our yard?

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  2. Yum. I haven't made cheddar yet. I need to give it a try...but I'll have to wait until spring.

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  3. Do you think there's a big difference in flavor between cow and goat cheeses?

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  4. Cheese torture device--you know if I ever get around to getting a cheese press, I'll always have you to thank for me thinking of it like that!
    How much cheese do you get from 2 gallons of milk?
    ~Jenny~

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  5. great, now I will be envisioning "hairy cheese" all day, ewww, lol

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  6. I think we should all meet in Montana for a cheese tasting party!

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  7. I love cheddar cheese! Thanks for showing us how it is made. Does it turn orange or is that some sort of artificial coloring that you see in most cheddar cheeses?

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  8. Hello, I have a question. I make cheese with cows milk and was under the impression that goats milk cheese needs calcium chloride added, is that true, or can it be made successfully without it?

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  9. As a human who loooooooves her cheddar, I am beyond impressed. This cheese must be the most delicious of all cheeses. It probably makes the stuff I buy at the store taste like cardboard.

    VERY INTERESTING!

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  10. I watched the History Channel's program on cheese this past weekend. I think it was Modern Marvels. I thought of you the whole time since the process was the same except they were in a factory rather than a family kitchen. I don't think they used the best goat's milk in the world either, which is why their cheese probably isn't as good as yours is.

    I love these goatucations

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  11. I know you said the cheeses aren't hairy but now I can't stop picturing them that way.

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  12. I love that I read this post while I enjoying some white cheddar with my wine.

    Coinsidence? I think not.

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  13. Wow - I had NO idea! Can I come live at your house? I love cheese and homemade cheese has to be numero uno! I just placed my order in the etsy store - hope I wasn't too late for the 30% off sale with free shipping!

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  14. jaz - you can make cheese with store milk but it won't be as rich 'cause my milk is 6% milkfat.

    Carolyn - the publicist milks us year round - or at least until a month before we kid so she has lots of milk. And she stores some in the freezer when she has extra.

    blueviolet - I think there is because of the milkfat issues. My milk is so rich.

    Jenny - The publicist hasn't weighed her cheeses but she thinks they are around a pound or a pound and a half.

    Marlene - I am a funny goat aren't I?

    Aunt Vicki - you can come here any time you want.

    Daisy - our cheese stays white to slightly yellow. The orange is an additive.

    SL - We all hope you are feeling better.

    mmpaints - thank you for visiting my blog. The publicist had fun emailing with you.

    JD - the publicist and male person sure do enjoy it!

    Jen - I am glad you like my goatucations. It makes me a proud goat.

    Frogs - your blog inspires me to say strange things. heh heh

    Pooba - great minds think alike. See, now you are on goat brain waves.

    Split Rock - Come on up - you can help milk Abby. heh heh heh heh

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  15. I love these cheese tutorials... you certainly have this down to a fine art!! I am just amazed at each one!

    I am about to tackle Soap! That is my news years resolution...

    Mine won't have rich goat milk in it even though I have goats LOL... for now I just want to see if I can make it and it turn out..

    I have used home made soap only for years...would love to make my own!

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Maaaaaa away....

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