This is the fourth in a series of gift ideas for the upcoming holidays. There’s still plenty of time to make this cheese and give it to a lucky friend.
We know SO many goat owners who haven’t found the time (or courage) to make their own cheese. Giving them a cheese you made yourself in a basket of cheese making supplies would be the perfect gift.
Here’s an easy cheese that you still have time to make before the holiday season begins:
Goat Milk Cheddar
From Home Cheese Making by Ricki Carroll, page 186
2 gallons whole goat’s milk
1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/2 cup cool, unchlorinated water
Cheese salt
Cheese wax (optional)
1/8 teaspoon calcium chloride diluted in 1/4 cup water (optional)
1. Heat the milk to 85F.
 |
| I buy my goat’s milk from a neighbor. |
 |
| It helps to have a dairy thermometer and a flat ladle. |
Add the starter; mix well.
 |
| Direct set starter is the easiest whey to go. |
Cover and allow the milk to ripen for 30 minutes.
 |
| I use the stove timer. |
2. Add diluted rennet.
 |
| If you use vegetable rennet, cut the amount in half. |
YIELD: 2 pounds
