Cheddar cheese made from goat milk

stan, I noticed a difference in the keeping quality of my milk when I changed procedures..

It used to be that I brought my milk inside, filtered it for a third time (I put two filters on my milk bucket) and then put it in a glass jar in the back of my fridge to chill.

Now, I filter it the third time, and it goes in a glass jar in my freezer. Since I am getting about a third of a gallon left after I feed babies and everything, two milkings go in that jar in the freezer, then the third milking, I pour it over the frozen milk and put it in the fridge.

So my milk is either getting frozen, or getting an ultra-fast chill that is basically adding milk-cicles to it.

Freezing DOES change milk slightly, breaking down the calcium a little (although not like pasteurization) and damaging some bacteria.

So the fact that my milk doesn't turn goaty very fast may just be a result of my practices.

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Have a cheese related question. Is it possible to make mozzarella cheese that melts like regular cow mozzarella on pizza etc? My husband and daughter miss cheese pizza the very most since they found out the protein in cow milk is what is making them sick. Not the lactose. They are allergic to the protine They wanted to know if anyone has a way of making cheese that is melty stretchy yummy like reg mozzarella? They do not like store bought goat cheese. They both hate the goaty flavor. I have just now got them tasting goat milk from our goats. My daughter is eating it with cerel in the mornings and likes it. Hubby is still getting his toes wet so to speak! The store bought stuff really turned them off.
Thank you so much in advance.

I am so ready to make more cheeses this year. Can some of you who have been doing this a while please recommend some good goat cheese making books? I noticed it was mention that you are better off using recipes designed for goat milk rather than cow. So I want some books that the recipes are designed for goat milk.

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We had the same problem with the cheddar we made last year. It was our first time making cheese, it turned out very dry. I wasn't sure if I had done something wrong or if goat cheese is just that way.

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Me too. Or could some of you post your tried and true recipes for goat milk cheeses?

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Short answer is YES! goat mozzarella is wonderful.

How is Goat milk different than cow,
Do test your PH I find that the ph is easy to lower.
Do expect it to be a bit softer, nice really, not a downside. But when you initially work the curd it can have a tendency to drain the cream if your not careful. Go easy at first and you will have success. If it looks and feels like a rubber grommet, you overheated it or over worked it.
Use a little less lipase

Freeze it or eat it. No refrigerator storage. It will go goaty.

Ditto!


Thanks! Just looking for a general idea! I had read that it takes so much goat milk to make hard cheeses that it isn't worth it, so I was surprised to see so many making hard cheeses and had to ask.

RE: tasting goat/barn I am a person who can taste even a hint of goat barn IF it is present. One of our does never produced this flavor, even if the milk was old, but another was producing that flavor from the moment it was being strained. My family couldn't taste it, but it made me want to wretch. It got better after a month or so and finally disappeared, but her milk goats goaty after about 3 days and I can't stand it. After it is strained it goes in the back of the freezer for 1.25 hours until it is 40 degrees and then gets moved to the fridge. I've also noticed that our LaMancha's milk doesn't have the creamy looking swirls on the top of the milk that the Nubian's has.

IF your cheese was dry
#1 you over heated it. Those temps are critical. Yes 100F means 100F not 102.
#2 Or over worked it. If the whey wasn't clear and yellow is how to tell. It's easy to do with the "weaker" goat curd.

If your cheese was crumbly.
Did you add the right amount of renet, mix it well, then leave it alone for the specified time? Did you get a "clean" break.

Here is the approx yields. My girls are nubian/lamancha

from 1 gallon.

1 pint of cream(I have a seperator) This leaves the milk about the consistancy of store bought 3%. This made into butter makes about 1 stick.

1 pound of curd cheese if made without the cream. all are about the same. Mozz, farmers, etc. + approx 1/2 cup of ricotta.

1 pint+ a little of soft cheese made with the cream in it. Dryer/ or wetter can change yield. but this is the average.
neufchâtel is one we like. It tastes kinda like sour cream dip, but it's cheese.

Thank you so much! There may be pizza for the family in the near future! YAY!!!!! I have no idea how to make mozzerealla or any cheese for that matter so if you could point me in the right direction for tried and true recipe that would be awesome! I do have an Amish store near by to get rennet etc. Now I am getting excited!

Ok now I've spit my tea all over the monitor!!!!! LOL

Do you like your cheese with hair in it??

Alice in Virginia

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We have used the recipe @ fiasco farms and the fine professors website. Both work well.

Fiasco Farms. The DW prefers this site.

http://fiascofarm.com/dairy/mozzarella.htm

The Biology professors site. I prefer this one.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html


Both are nice.

Chewie, do you use any old cheese recipe to make the Colby? Or is there a special goat milk recipe?

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http://www.amazon.com/s/ref=nb_sb_ss...y+%2Caps%2C198

I have these first 2 books. the first one listed, the 200.., is my favorite. I find it very easy to use and understand, and does have versions just for goat milk. the gouda is one that my family is liking a lot. its not a difficult recipe, and makes a softer, smooth cheese that's great to snack on or use on burgers, etc.

also, that book uses mostly 4 gallons at a time, and that is good in my situation--my 2 milkers give 3+ gallons per day, so this uses it up fast. this way the cheese is being made with very fresh milk.

I bought 2 stainless steel molds, and hubs made me a press to fit them both at the same time. this also makes a wheel that is a good size for our family to use up. my press is a simple one with 2 boards and 4 'legs'. use hand weights on top. I use a larger dorm sized fridge with a johnson controller for a cave. this fall, my first real season of hard type cheese making, I filled it. so don't go too small on that, I was going to get a tiny wine cooler but someone talked me out of it and I am so happy they did.

Since it was our first time trying it we followed the recipe to a "T". Made sure the temps were right, added the amount of renet that was recommended ect. Not sure what you mean by a clean break. The only other cheese we have tried is mozzerella and it's great.

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