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A lady (Martha Mc Bay) bought a few
milkers from me several years ago, and donated this cheese recipe
to my collection. As it takes very few ingredients, I thought
it was time to reprint this recipe.
- 2 gallons fresh goat milk
- 1 1/2 cups cultured buttermilk
(store is ok, but buy the freshest available)
- 1/4 tablet rennet
- 1 to 2 tablespoons salt (canning,
kosher, sea salt)
(1) In a large pot, bring milk to
90*. Can be done by the waterbath method. Stir
in buttermilk and add annatto coloring if yellow cheese color
is desired. Let stand 45 minutes, keeping temperature at 90'
(2) Crush 1/4 tablet rennet in 1/2
cup cold water and add to milk. Stir thoroughly and let stand
1 hour or until curd sets. Cut curd into one inch squares, making
sure to cut across (slant-cut) to form small curd squares.
(3) Gradually increase heat to 100',
stirring every 10 minutes while heating. Process at 100' for 1
hour.
(4) Drain curd for 1 hour. Add salt
before pressing the cheese. I like to use sea salt, and add even
more than the recipe requires. I add it after I have poured off
about half of the whey. The remaining whey carries the salt and
seasonings throughout the cheese, giving a better overall taste.
When you press the whey out, you press out much of the salt, so
by adding in 1/2 tablespoon more than what is called for, it seems
to come out right.
(5) Put into press and press overnight
at 45lbs. Remove and let air dry for a few hours. Wax and age
60 days or more.
This is a good cooking cheese as-is
because it is not heated past the pasteurization point so will
still have melting properties. Most rennet-started cheeses will
be more adptable to melting in cooking. Any cheese you start with
vinegar and heat to 190' or above will not melt because the curd
has been cooked and set in the making process.
I confess, tho, I rarely age this
cheese. I like to make a variety of different cheeses out of this
one basic recipe.
If you start with 2-3 gallons of
fresh milk, you will end up with a 2 lb hoop of cheese. If this
is not aged and waxed, I like to cut it in half and freeze a portion
for cooking use later. The remaining half, I will slice into small
slabs and salt each slab slightly with sea salt.
Brining in jalapeno vinegar will preserve
and make it into an excellent 'Pepper Jack' type of cheese. Can
also be remade into a spread by adding back 1/4 cup (or less)
of fresh whole milk or cream and fresh herbs. My current favorite
is cilantro and garlic chive spread, with a few more fresh chopped
jalapeno peppers for more 'bite'.
Text
and images copyright 1998 Martha
Wells
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