Craft your own artisanal goat cheese: a step-by-step tutorial with rennet
What To Know
- Stir in the liquid rennet and let the milk rest for 30-45 minutes, or until it sets into a soft curd.
- Line a cheesecloth or a cheese mold with cheesecloth and carefully pour the curd into it.
- Wrap the cheese in cheesecloth and place it in a cheese press.
Indulge in the ancient art of cheesemaking with this comprehensive guide to crafting exquisite goat cheese using rennet. Rennet, an enzyme derived from animal stomachs, plays a crucial role in transforming milk into the delectable delicacy we know and love. Embark on this culinary adventure and discover the secrets of creating your own artisanal goat cheese with rennet.
Ingredients and Equipment
- 1 gallon fresh goat’s milk
- 1/2 teaspoon liquid rennet
- 1/4 teaspoon salt
- Cheesecloth or a cheese mold
- Thermometer
- pH meter (optional)
Step-by-Step Instructions
1. Warm the Milk
Heat the goat’s milk in a large pot to 86°F (30°C). Use a thermometer to monitor the temperature precisely.
2. Add Rennet
Stir in the liquid rennet and let the milk rest for 30-45 minutes, or until it sets into a soft curd.
3. Cut the Curd
Using a knife or a curd cutter, gently cut the curd into small cubes (about 1/2 inch in size).
4. Stir and Heat
Slowly stir the curd for 15-20 minutes, gradually increasing the temperature to 102°F (39°C).
5. Drain the Curd
Line a cheesecloth or a cheese mold with cheesecloth and carefully pour the curd into it. Allow the whey to drain for several hours.
6. Salt the Cheese
Sprinkle salt evenly over the curd and let it sit for another hour.
7. Press the Cheese
Wrap the cheese in cheesecloth and place it in a cheese press. Apply pressure for 12-24 hours, depending on the desired firmness.
8. Age the Cheese
Remove the cheese from the press and wrap it in parchment paper. Age the cheese in a cool, humid environment (50-55°F, 85-90% humidity) for at least 2 weeks.
Troubleshooting
- The curd is too soft: Increase the amount of rennet or the duration of the resting time.
- The curd is too hard: Reduce the amount of rennet or the duration of the resting time.
- The cheese is bitter: The milk may have been too acidic. Use a pH meter to monitor the pH level and aim for a range of 6.5-6.7.
Variations
- Add herbs or spices: Infuse your goat cheese with flavors by adding herbs such as basil or oregano, or spices like cumin or paprika.
- Make a spreadable cheese: Blend your goat cheese with herbs and olive oil to create a delicious spread.
- Experiment with aging: Age your goat cheese for different durations to achieve various textures and flavors.
Benefits of Goat Cheese
- Rich in nutrients: Goat cheese is an excellent source of protein, calcium, and vitamins.
- Easier to digest: Compared to cow’s milk cheese, goat cheese contains smaller fat molecules, making it easier for some people to digest.
- Contains probiotics: Goat cheese is naturally fermented and contains beneficial bacteria that support gut health.
The Final Touch: Enjoy Your Creation
Savor the fruits of your labor by enjoying your homemade goat cheese with rennet. Pair it with crackers, bread, or your favorite fruits and vegetables. Relish in the satisfaction of creating a culinary masterpiece with your own hands.
Information You Need to Know
Q: Can I use powdered rennet?
A: Yes, you can use powdered rennet. Follow the manufacturer’s instructions for the appropriate dosage.
Q: How long will my goat cheese last?
A: Fresh goat cheese can be stored in the refrigerator for up to 2 weeks. Aged goat cheese can last for several months.
Q: Can I make goat cheese without rennet?
A: Yes, it is possible to make goat cheese without rennet. However, the process is more complex and requires the use of acidic ingredients to coagulate the milk.
