Thermophilic Goat Cheese?

Beckygoats · #1 07/27/12, 04:37 PM

Anyone know a good goat cheese recipe that uses a thermophilic DVI? I have some pkgs from a kit that I ordered but have no clue which cheeses use them. Haven't found much on the internet either so there must be something I'm missing or not understanding.

andabigmac · #2 07/27/12, 04:44 PM

I make Parmesan and Manchego with thermophylic. Manchego uses thermophilic and mesophylic.

Alice In TX/MO · #3 07/27/12, 05:17 PM

I made Manchego today!!

Beckygoats · #4 07/27/12, 05:33 PM

Can parmesan be made with goat milk? I was under the impression that you had to use less than 2% cows milk?

Alice In TX/MO · #5 07/27/12, 06:29 PM

Parmesan

2 gallons goat milk
1 pkt thermophilic culture
1/4 tsp calcium chloride
1/2 tsp rennet

Heat milk to 94 degrees. Spread culture on surface of milk, let stand 5 minutes, stir. Let ripen 45 minutes.

Add calcium chloride (diluted in 1/4 cup water). Stir.

Dilute rennet in 1/4 cup water, add to milk, stir. Let set at least 45 minutes. Check for clean break.

Cut curd to pea size pieces, let stand 10 minutes.

Heat curds and whey to 124 degrees, SLOWLY, over the smallest burner set on the lowest heat on your stove. Stir every five minutes as it heats up.

Drain curds and place in cheesecloth lined mold. Press at 20 pounds for 30 minutes.

Remove from press, redress, turn, and press at 40 pounds for 12 hours or overnight.

Remove from press, place in brine for 10 hours, turn, brine another ten hours.

Dry cheese at room temperature, turning morning and evening for 2 to 3 days. Age at 50 degrees and 85% humidity for 6 to 7 months. Turn daily for the first two weeks, then weekly. Wipe rind in vinegar and salt solution if mold appears.

After 3 months, rub rind with olive oil. Repeat monthly.

Alice In TX/MO · #6 07/27/12, 06:37 PM

This website has pictures, but the directions are incomplete.

Making Parmesan

andabigmac · #7 07/27/12, 06:47 PM

Alice- How do you get the brown rind on your manchego? Or do you? If it is merely an aesthetics thing I won't worry about it. It would be nice if it looked authentic though.

Alice In TX/MO · #8 07/27/12, 06:57 PM

You could wash the rind with coffee. I've done that with other cheeses.

andabigmac · #9 07/27/12, 07:22 PM

Hmmmmm... Like a coffee brine. Was it freshly made or dried a bit. I wonder if I could still do it with the ones I made a few weeks ago?

Alice In TX/MO · #10 07/27/12, 08:15 PM

Yup, go for it.

You can also make a paste of grapeseed oil (or other light flavored oil) and finely ground coffee beans and rub the cheese with that!

Beckygoats · #11 07/28/12, 11:45 AM

Thanks everyone! Alice, do I understand correctly that you don't wax the cheese? I've never made a cheese that ages without being waxed.

Alice In TX/MO · #12 07/28/12, 11:55 AM

Unfortunately they mostly don't last around here long enough to age. I've done a FEW aged, waxed cheeses, but not many.

Because I'm living alone right now and can have cheese last without being eaten, I *just* put a Colby and a Cheddar in the aging fridge with wax. I'm going to age the Manchego I made yesterday with an olive oil rubbed rind.