Monday, November 16, 2009

Goatucation - Making Goat's Milk Cheese: Parmesean, Part I

Today we will continue our travels through the goat's milk cheese recipe book with our first hard cheese. It's not the easiest but it's the one the publicist made today. I want you to be aware that the publicist was a little tired today so she forgot to take some pictures of some of the steps but you will still get the idea.  As always we start with my rich milk and the publicist's big stainless steel pot.

She warms the milk to 86* and then she adds thermophilic DVI culture. (This is a "Direct Vat Inoculant" that is put into the warmed milk to add necessary bacteria. Themophilic cultures are like those found in yogurt.) It sits for about 10 minutes and then in goes the diluted rennet. You remember that from last week, right?

Now the milk sits for 45* to curd up. That is my phrase. I am sure there is something more technical like coagulate but I like curd up. Then the publicist cuts the curds and lets them rest.  After that she has to stir them. They look like this when she starts.

She has to stir for 40 agonizing wonderful minutes. Gently. They must be stirred gently. And the temperature must be kept at 90*. Then for the next 30 painful delightful minutes she keeps stirring while bringing the temperature up to 120*. Then the curds have to be kept at 120* for another 30 minutes while continuing to stir often. The publicist thinks parmesean curds are a pain in her tail arm.

After she gets the feeling back in her arm Next the whey is poured off - the publicist saved it and made ricotta cheese. Yes, another Goatucation will tell you how - the well stirred curds are put into the cheesecloth lined cheese press. This is the photo the publicist forgot to take. Bad publicist. Bad, bad, bad publicist.  The curds stay in the press for an hour at 5lbs of pressure. Then they come out and get new cheesecloth.

This happens three times with the pressure increasing by 5lbs each round. (This is before the pressure gauge is put on.)

Then the cheese sits in the press overnight at 20lbs of pressure.  At the last changing the cheese looks like this...

This is as far as the publicist has gotten. The cheese has several more steps to go through and then it gets waxed. That will be Part II of this Goatucation and it will be next Monday's post.  I hope you are enjoying all of these cheesemaking stories.  The publicist and male person sure do enjoy eating the cheese made from my rich milk.

Tomorrow: The girls get frisky - postponed from Sunday when the publicist was lazy tired.


  1. i find this so fascinating. it sure is a lot of work. i am not sure that i have the patience to stir anything for that long!

  2. Not a day goes by that you don't amaze me. How do you know how to do all this???

  3. I am intrigued with your cheese press thingy. Was this something you purchased or did your highly talented husband lovingly craft it for you so you can slave, I mean, uh, create tasty cheeses?

  4. wow, this one sounds really hard! your mommy deserves to eat the cheese all up after all that stirring! we can't wait for part 2!
    -Audrey & wilfred

  5. I bet you have some awesome looking Michelle Obama arms from all that stirring. Sorry I missed the class on Rennet, I'll have to go back and read up on that. I also like curd up better than coagulation which makes me think of blood and scabbing. Yucky for cheese. It looks really good, not fun to make but I bet it's tasty.

  6. Very informative and great editing on Pricilla's part!

  7. Wow!Your publicist is so farm girl cool.I love how she shares all the great things she can do with your wonderful milk.She inspires me!

  8. Amazing! I'd love to make my own cheese, and this makes it look a little teeny bit less intimidating!

  9. Wow, I am so impressed. I have been wanting to make my own cheese.
    I am a follower!

  10. What a process! It's really interesting!

  11. I am totally amazed! I enjoy your cheese making post very much!!!

  12. That's a lot of hard work. Does the publicist unwind with some wine and cheese afterward?

  13. It takes a lot of work to make cheese but it sure sounds like it's worth it!

  14. Fresh Parmesan sounds yummy, but that's a lot of stirring! I haven't attempted any hard cheeses yet, but it looks fun.

    BTW, tell the publicist to drop me an email because she won the blogiversary giveaway at Petalz and Finz! Congratulations!

  15. Totally COOL!!! Except for the stirring for several hours part. :) You are a lucky goat to have such a talented owner.

  16. jaz - the publicist reads while she stirs

    Lin - lots and lots and lots of reading on the part of the publicist.

    Marlene - the publicist bought her cheese press at Hoegger's Goat Supply. Her favorite place for all things goat.

    Gumpster - let's just say that parmesean is not the publicist's favorite cheese to make...

    Jen - I am glad you like my new made up word. heh heh

    Aunt Vicki - I am a very clever goat!

    Melodie - she has learned a lot since she moved to the Farm.

    Joanna - it's really not that hard. Just time consuming.

    Gamma Sharon - thank you for following my blog and welcome!

    BeadedTail - they do love the cheese from my rich milk. They just opened a colby.

    Jenny - the hard cheeses aren't bad at all. Just a little more time, that's all.

    Julia - you are right. I am a lucky goat!
    Texan - thank you very much!

    Frogs - unfortunately the publicist can't drink because she is medicated.

  17. That is so amazing! My kids love Parmesan and I would love to be able to make it. It just looks like a lot of work. I admire all of your effort.


Maaaaaa away....


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