Make your own cheese at home it is a luxury and a real pleasure, manipulating that milk how generously does the goat, in this case of the Murcian-Granada breed, some wonderful goats, even get to make cheese, curdle the milk and transform it into a new product. It’s fantastic. I started making cheese a few years ago, so I didn’t have internet, there wasn’t so much information, and it was very difficult. get to make cheese decent by myself and without anyone’s help. Then I met Rafa Villaden, the Master of teachers who knew how to polish me and lead me in the right direction. A generous man. Thanks Rafa.
Today my friend Paco has brought me 5 liters. of milk from their goats, freshly milked, enough to make a cheese weighing just over 1 kg. So, let’s get to work, I’m going to try to explain how to make fresh goat cheese, with this milk that I thank Paco so much for giving me.
FRIED MILK the easiest and fastest recipe
The ingredients for a 1 kg cheese.
5 liters of freshly milked milk, rennet (I’ll explain the types below), 1 teaspoon of fine salt, ½ kg. of coarse salt.
Utensils necessary for the elaboration
A large pot (more than 5 l.) That does not stick, 1 perfectly clean cotton gauze, approximately 50 × 50, 1 thermometer that reaches a minimum of 65ºC, 1 large strainer, 1 small strainer, a teaspoon, 1 sharp knife.
The elaboration of goat cheese
To begin with, it is vitally important to scrupulously clean the workplace, the utensils to be used and the hands, of course. We strain the milk on the pot (this step is important because, be it milking by hand or with a milking machine, the normal thing is that the milk has some goat hair), and we light the fire, loosely (to prevent the milk from sticking and passing temperature) and we pasteurize keeping the milk at 65º for 30 minutes. Pasteurizing milk is important to ensure that we eliminate risks, by keeping the milk at a certain temperature for a certain time, we make life uncomfortable for certain bacteria and pathogenic microorganisms, such as those that cause the dreaded brucellosis. However, if the animals undergo an exhaustive veterinary control, do not consume antibiotics and are fully guaranteed, it is not necessary to pasteurize. So that with the slightest doubt, we pasteurize and thus avoid unnecessary risks. Once the milk has been pasteurized, we must lower the temperature, we just have to wait, 30ºC, at that moment add the rennet.
There are several ways to curdle milk. We are going to make a enzymatic fermentation, by adding two enzymes pepsin and chymosin, which act on casein or milk protein, precipitating it, giving rise to curd. For this we are going to use rennet. The rennet is renin enzyme Extracted from the fourth stomach of lactating ruminants, however, and given the demand, there are commercially processed rennets on the market, both of animal and plant origin, as well as microbial, I am going to use liquid rennet.
One time milk at 30ºC, add the rennet In the proportion indicated by the manufacturer, the one I use comes to 1: 10,000, this means that with 1 l of rennet I can curdle 10,000 liters of milk, at home you can use rennet powder, available in pharmacies and calculate the proportion that you should add depending on the milk you have (for 5 l. the tip of a teaspoon of coffee). The powdered rennet before use is dissolved in a glass of water with 1 teaspoon of fine salt, for 5 l. milk. We then add the rennet to the milk and we move, with love, let rest, maintaining the temperature, approximately 35-40 minutes, at which time, we will see how on the surface of the pot it is covered with a yellow-greenish liquid, the whey, and under it the curd is formed.
It’s time to cut the curd, for this the lyre is used, but at home we can use a knife with a long and sharp blade, (as you can see I prefer to use my hands, it is a real pleasure to put my hands in the pot of curd, hot, tender to the touch , aromatic, and break it very gently and notice how it yields to contact with your fingers … an experience), we cut the curd into squares and move the pot in a slight swing, for 10 minutes, this helps the draining of the curd.
Now we prepare the strainer covered with the gauze, on a basin and, with the help of the small strainer, we go taking out the curd on the gauze. We let the curd drain for a few minutes, after which, taking the ends of the gauze, we will make a kind of bundle, squeezing it, thus forcing the whey to come out.
We put a weight on and we let it drain for a couple of hours. After that time, we remove the cheese from the cheesecloth and place it on the brine that we will have done with the salt dissolved in water, keep in the brine for 1 hour, remove and keep cold.
Processing time | from 8 to 10 hours
Difficulty | Hard
Nutritional advice and tasting
The fresh goat cheese It has a multitude of beneficial properties for our health, it is loaded with vitamins and minerals, it is a good source of protein and it has a very low fat content. It is very easy to digest, so it is an ideal food for people with digestive problems, children and the elderly. It is important to consume the fresh cheese within 2 days of your elaboration, keeping it in the refrigerator at all times.
Today we have learned how to make fresh goat cheese, I sincerely hope that you enjoy this teaching that has been so important to me. The truth, I am glad that then there was no internet or any other information about the cheese making Well, despite the fact that I wasted a lot of liters of milk, learning was enormously fun and the feeling of having achieved it, finally, is priceless.
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