Author: Valerie Pearson Date Posted:20 March 2017
- Two litres of goat's milk
- ½ teaspoon of Calcium Chloride diluted in ¼ cup un-chlorinated water
- Mesophilic soft curd cheese starter culture (see the packet direction for the amount to add)
- Large pot
- Cheese thermometer
- Stainless steel perforated spoon
- Stainless steel ladle
- Large stainless steel or enamel colander
- One 90 cm square tight weave cheese making cloth
- Piece of string
- Somewhere to hang your cheese to drain
- Place your milk into a large pot. Add your calcium chloride and mix in well.
- Warm the milk to 30 deg C.
- Add the mesophilic culture and mix well
- Cover and let rest, undisturbed for 12 hours. Leaving it overnight is ideal as long as the milk mixture does not drop below 23 deg C.
- Check for a clean break. Once a clean break is achieved, cut the curds into 1.5 centimetre cubes.
- Ladle the curds into a colander, lined with a sterile cheese cloth then using the cloth pull up the corners and make a bag and hang in a cool place and let the whey drain for 24 hours.
- Remove the cheese from the cloth and place in a bowl. Salt to taste (about 1-2 teaspoons), and store covered in the refrigerator. This cheese will keep for 7-10 days..
- Alternatively, you can press the cheeses into small cheese moulds to make small, individual cheeses.