Goat Milk Farm Cheddar
1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of unpasteurized goat milk.
Tip: add 5 drops of calcium chloride
3. +Ingredients
Please add:
0.13 g of mesophilic culture
Tip: 1/8 tsp
4. Heat
Time: 00:30:00
Temperature: 29 °C
Speed: 30 RPM
5. Heat
Time: 00:45:00
Temperature: 29 °C
Speed: OFF
6. +Ingredients
Please add:
3 ml of double action rennet
Tip: 3 ml double action rennet mix in ¼ cup cool water, then add to milk or 6 ml single action rennet
7. Heat
Time: 00:02:00
Temperature: 29 °C
Speed: 30 RPM
8. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
9. Heat
Time: 00:25:00
Temperature: 38 °C
Speed: 30 RPM
10. Heat
Time: 00:15:00
Temperature: 38 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:10:00
13. Instructions
Cut slabs of drained curd into chunks and then into slices; put in bowl and toss with salt – (you can eat it at this stage) use more salt than you want as some of it will drain out with the whey when pressed.
14. Instructions
Put in a press and press at 10-15# for 30 minutes. Turn and redress the cheese and press overnight (12-15 hours) at 35-45# pressure. Remove from press and air dry overnight. At this stage you can eat it fresh or age.
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of unpasteurized goat milk.
Tip: add 5 drops of calcium chloride
3. +Ingredients
Please add:
0.13 g of mesophilic culture
Tip: 1/8 tsp
4. Heat
Time: 00:30:00
Temperature: 29 °C
Speed: 30 RPM
5. Heat
Time: 00:45:00
Temperature: 29 °C
Speed: OFF
6. +Ingredients
Please add:
3 ml of double action rennet
Tip: 3 ml double action rennet mix in ¼ cup cool water, then add to milk or 6 ml single action rennet
7. Heat
Time: 00:02:00
Temperature: 29 °C
Speed: 30 RPM
8. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
9. Heat
Time: 00:25:00
Temperature: 38 °C
Speed: 30 RPM
10. Heat
Time: 00:15:00
Temperature: 38 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:10:00
13. Instructions
Cut slabs of drained curd into chunks and then into slices; put in bowl and toss with salt – (you can eat it at this stage) use more salt than you want as some of it will drain out with the whey when pressed.
14. Instructions
Put in a press and press at 10-15# for 30 minutes. Turn and redress the cheese and press overnight (12-15 hours) at 35-45# pressure. Remove from press and air dry overnight. At this stage you can eat it fresh or age.