It all started with a goat..

[biochemgirl]

So I tried my hand today at making goat's milk cheese again. I tried it once years ago with not much success. This is a quick, easy recipe. Some involve a more slow curdling process which occurs over a few days but since I am rather new to this I wanted to start with a rather fool proof method.

It started this morning by milking a goat. Well, not exactly, my mom milked a goat last night for me but it's still fresh from the She has Nubian goats to be exact and she makes goat's milk soap with the milk not to mention ice cream and butter. Anyway, on to the cheese making!

Assembling the ingredients. There is about 2 quarts of goat's milk there.


I started by heating the milk to a low simmer being careful not to burn it. I also added about a pint of buttermilk because it is supposed to add creaminess


I then removed the milk from the heat and let it cool slightly before adding some lemon juice to start the separation process. After some stirring I thought I hadn't added enough lemon juice when all of the sudden...


A close up of the curds


At this point I poured the curds and whey into a collander lined with cheesecloth and let it sit for about 20-30 minutes.



Here you can see where it's actually draining and vaguely resembling cheese. This is where I started to get excited


After squeezing out the remaining whey, I transfered to a bowl where I then added some fresh basil, garlic and salt.


I then split the mixture, one half I left loose for some snacking and the other I pressed into a bowl to form a "block"


And now I wait 1-2 days while the cheese sits in the fridge.

[wildernesse]

Very neat! It looks delicious!

[livius drusus]

Damn, that looks tasty! You are so hardcore, bcg. Although your mom is clearly the hardest core of them all. (Fair warning: I'm moving in with her when the post-technological apocalypse hits.)

[biochemgirl]

Originally Posted by livius drusus

Damn, that looks tasty! You are so hardcore, bcg. Although your mom is clearly the hardest core of them all. (Fair warning: I'm moving in with her when the post-technological apocalypse hits.)

That's for sure. Martha Stewart has nothing on my family.

[Smilin]

But, can she milk a Llama?

[LadyShea]

We (hubby, me, and neighbor friend) have seriously considered getting some goats for milk. I wonder if goat milk soap is marketable, like at a farmer's market or sumthin'. Hmm

The cheese looks delicous. I love goats cheese

[Legs]

Great job BioGirl, let us know how it tastes or ummm... Fedex me some.

[biochemgirl]

Originally Posted by LadyShea

We (hubby, me, and neighbor friend) have seriously considered getting some goats for milk. I wonder if goat milk soap is marketable, like at a farmer's market or sumthin'. Hmm

Definitely. My mom sells hers at her place of business and also at a creamery in the area. The soap seems to not dry out your skin or leave that sort of film that others can. I've heard it's better for sensitive skin too.

Originally Posted by Smilin

But, can she milk a Llama?

The llama and I don't have that kind of relationship.

[Listener]

Originally Posted by LadyShea

We (hubby, me, and neighbor friend) have seriously considered getting some goats for milk. I wonder if goat milk soap is marketable, like at a farmer's market or sumthin'. Hmm

The cheese looks delicous. I love goats cheese

I've moved on a bit but only a few months ago I couldn't find another milk (than goat's milk) that wouldn't incrase my BP.

Anyone with a problem (if it aint broke don't fix it) could check out A1 and A2 beta caseine!

Guernsey milk (cattle) is A2 like goat's milk. Raw milk works for me too - check it out ...

[biochemgirl]

I tried the cheese. It doesn't quite have the depth of flavor or the tanginess of what you would buy in the store, but the basil and garlic added a very nice touch. Not too bad for my first successful attempt! I'm already looking at some modifications for next time.

[One for Sorrow]

Good luck with all future cheeses. Goats rule.

[livius drusus]

Every freshly made cheese I've ever had has been mild. How would you tang it up in the future?

[biochemgirl]

I read something about the different curdling process and resulting cheeses and I was thinking possibly a slower curdling process might result in more flavor? One recipe I read involved leaving the milk to sit out for a few days..which I'll admit makes me a bit nervous. I'll have to do some more research on it.

[livius drusus]

I'm afraid I have no idea of the mechanics of the process. I know with many cheeses the more aged they are the sharper they are, but that's obvious enough to be entirely unhelpful.

What does bad mama llama say?

[Corona688]

Originally Posted by biochemgirl

I read something about the different curdling process and resulting cheeses and I was thinking possibly a slower curdling process might result in more flavor? One recipe I read involved leaving the milk to sit out for a few days..which I'll admit makes me a bit nervous. I'll have to do some more research on it.

Cheese usually involves bacterial culturing and stuff but you need to make sure the microbes you want to take over, do. The boiling will get rid of any ones you don't want. Maybe you can get the ones you want from a tiny piece of sharp goat cheese or something?

[biochemgirl]

Originally Posted by livius drusus

I'm afraid I have no idea of the mechanics of the process. I know with many cheeses the more aged they are the sharper they are, but that's obvious enough to be entirely unhelpful.

What does bad mama llama say?

I'll have to ask. Although this is the one area that she doesn't have much experience in. I think I'm just going to have to do some trial and error. I'm going home next weekend so I'll have to get more goat's milk.

Originally Posted by Corona688

Cheese usually involves bacterial culturing and stuff but you need to make sure the microbes you want to take over, do. The boiling will get rid of any ones you don't want. Maybe you can get the ones you want from a tiny piece of sharp goat cheese or something?

The recipes I've read involve using buttermilk as the culturing agent. You know I would think it would be fairly obvious if the milk was spoiling in the process. I might just have to bite the bullet and try it.



On an unrelated note, I added some of the cheese to my eggs this morning and it was fantastic!

[Logan]

A puff pastry base with some caramelized red onions and your cheese to top it off would be sweet creamy and all together delicious......I've gota stop thinking about food.



Logan

[viscousmemories]

That looks awesome, bcg. Congrats!

I spent a couple weeks on a farm when I was a young teen, so I can honestly say I've milked a goat and have drunked fresh goat milk. To my memory I've never had fresh goat milk cheese, though.

[biochemgirl]

My mom is expecting her goats to have kids in a month or so and that means soon I will be once again supplied with goat's milk! In addition to goat's milk yogurt I will again be making goat's milk cheese I'm trying to find some different cheese recipes/methods to try to make the wait go faster

[livius drusus]

Cool! Fresh goat cheese is going to go great with your freshly-milled and baked bread. I can't wait to hear about the results.

[biochemgirl]

I know, I am salivating at the thought of spreading a little on some freshly baked bread.

Geez, making flour and bread and my own goat cheese. I am so country.

[Pinecone]

and and baby goat pics!! ??

[vremya]

Originally Posted by biochemgirl

Definitely. My mom sells hers at her place of business and also at a creamery in the area. The soap seems to not dry out your skin or leave that sort of film that others can. I've heard it's better for sensitive skin too.

Really? I'm going to try to track some down then. My skin is super dry around this time of year, and I'm having a hard time finding a soap I like.

And that cheese looks really yummy!

[Ensign Steve]

Originally Posted by Pinecone

and and baby goat pics!! ??

Ya rly! You nerds are talking about milk when Pinecone really has her priorities in order.

[Wonderbread Leotard]

Originally Posted by Ensign Steve

Ya rly! You nerds are talking about milk when Pinecone really has her priorities in order.

Geez, even fucking milk is nerdy now? Like, oh my god!