Goat's Milk Cheese

[Guest guest]

This was my first time making the cheese so I am hoping the volume will increase with experience.  Here is the recipe I used:1 gal milk1 1/4 tsp citric acid powder1/4 tsp liquid rennet1/2 cup cool water

1/16 tsp lipasePlace cool milk in stainless steel pot.  Dissolve citric acid in 1/4 cup cool water.  Add to milk.  Stir well.  Bring temp of milk to 88F.  Add lipase and stir.  Mix liquid rennet with remaining 1/4 cup cool water and stir into milk.

Allow milk to set at 88F for 15 minutes to coagulate.  Cut into 1 inch cubes and let rest for 10 minutes.  Place pot of curds into sink of very hot water and bring temp up to 108F.  Keep at 108F for 35 minutes.  Drain curds into colander for 15 minutes.

Heat left over whey to 150-155F and place drained curds into heated whey.  Curds will melt together and become stretchy.  Use a large slotted spoon and large regular spoon or hands to stretch cheese.  Shape into balls and soak in brine solution for 10-30 minutes, depending on taste.  Remove from brine, pat dry or air dry.  Refrigerate.

(Recipe from " Goat's Produce Too!  The Udder Real Thing, Volume II, Cheese Making & more... " by Jane TothI followed this recipe as is with no problems.  I am allergic to casein protein, which is in cow's milk and milk-based cheese, so I have no choice but to use goat's milk to make cheese.  It's been some months now that I have been using goat's milk to drink, cook, and for making kefir and I really like it.  I need to get the cheese making part down now.

Is there something else I could do to increase the yield?  --AprilThe Lotus rises from the mud and dirtSweet Lotus Creationswww.sweetlotuscreations.com

 

In my experience, mozzarella from goat milk is pretty low yield cheese,

but that's really low. I'd have expected a couple of ounces more.

[Guest guest]

This was my first time making the cheese so I am hoping the volume will increase with experience.  Here is the recipe I used:1 gal milk1 1/4 tsp citric acid powder1/4 tsp liquid rennet1/2 cup cool water

1/16 tsp lipasePlace cool milk in stainless steel pot.  Dissolve citric acid in 1/4 cup cool water.  Add to milk.  Stir well.  Bring temp of milk to 88F.  Add lipase and stir.  Mix liquid rennet with remaining 1/4 cup cool water and stir into milk.

Allow milk to set at 88F for 15 minutes to coagulate.  Cut into 1 inch cubes and let rest for 10 minutes.  Place pot of curds into sink of very hot water and bring temp up to 108F.  Keep at 108F for 35 minutes.  Drain curds into colander for 15 minutes.

Heat left over whey to 150-155F and place drained curds into heated whey.  Curds will melt together and become stretchy.  Use a large slotted spoon and large regular spoon or hands to stretch cheese.  Shape into balls and soak in brine solution for 10-30 minutes, depending on taste.  Remove from brine, pat dry or air dry.  Refrigerate.

(Recipe from " Goat's Produce Too!  The Udder Real Thing, Volume II, Cheese Making & more... " by Jane TothI followed this recipe as is with no problems.  I am allergic to casein protein, which is in cow's milk and milk-based cheese, so I have no choice but to use goat's milk to make cheese.  It's been some months now that I have been using goat's milk to drink, cook, and for making kefir and I really like it.  I need to get the cheese making part down now.

Is there something else I could do to increase the yield?  --AprilThe Lotus rises from the mud and dirtSweet Lotus Creationswww.sweetlotuscreations.com

 

In my experience, mozzarella from goat milk is pretty low yield cheese,

but that's really low. I'd have expected a couple of ounces more.

[Guest guest]

This was my first time making the cheese so I am hoping the volume will increase with experience.  Here is the recipe I used:1 gal milk1 1/4 tsp citric acid powder1/4 tsp liquid rennet1/2 cup cool water

1/16 tsp lipasePlace cool milk in stainless steel pot.  Dissolve citric acid in 1/4 cup cool water.  Add to milk.  Stir well.  Bring temp of milk to 88F.  Add lipase and stir.  Mix liquid rennet with remaining 1/4 cup cool water and stir into milk.

Allow milk to set at 88F for 15 minutes to coagulate.  Cut into 1 inch cubes and let rest for 10 minutes.  Place pot of curds into sink of very hot water and bring temp up to 108F.  Keep at 108F for 35 minutes.  Drain curds into colander for 15 minutes.

Heat left over whey to 150-155F and place drained curds into heated whey.  Curds will melt together and become stretchy.  Use a large slotted spoon and large regular spoon or hands to stretch cheese.  Shape into balls and soak in brine solution for 10-30 minutes, depending on taste.  Remove from brine, pat dry or air dry.  Refrigerate.

(Recipe from " Goat's Produce Too!  The Udder Real Thing, Volume II, Cheese Making & more... " by Jane TothI followed this recipe as is with no problems.  I am allergic to casein protein, which is in cow's milk and milk-based cheese, so I have no choice but to use goat's milk to make cheese.  It's been some months now that I have been using goat's milk to drink, cook, and for making kefir and I really like it.  I need to get the cheese making part down now.

Is there something else I could do to increase the yield?  --AprilThe Lotus rises from the mud and dirtSweet Lotus Creationswww.sweetlotuscreations.com

 

In my experience, mozzarella from goat milk is pretty low yield cheese,

but that's really low. I'd have expected a couple of ounces more.

[Guest guest]

Your yield does seem very low, even for mozz. Double check the freshness of your liquid rennet. Also, you might lose a lot of small curd particles during your drain in a "colander." I would change my partial drain method (dip the excess whey out of the cheese vat, rather than drain the curd), and use a fine cheese cloth if you find you must drain through a mechanical filter. Other possible issues: temperature and duration of your initial set (15 min seems short to me) and curd cut. Remember to wait for a clean break before initial cutting. Good luck.