How To Make Goat Milk Farmstead Cheddar Cheese
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- Опубликовано: 4 окт 2024
- Goat milk cheddar is a great cheese to learn on. It's a simple cheese that will turn out right every time if you give it the attention it needs. We use raw goat milk from our Nigerian Dwarf goats that has been chilled immediately after milking to avoid that "goaty" taste. One of our favorite cheeses. Give it a try, you will love it.
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Love the soothing tones of your voice, simple steps, and nice music! Will make this cheese next as my second hard goats cheese. The first was a nice Gouda. Thank you!
Thanks so much for the kind words! Have a wonderfully blessed day.
Great video,thank you for your efforts
Great video! We have high production dairy goats (Lamanchas) so I’ve been looking into making some hard cheeses. I’ll ask my husband to build us a cheese press too 🥰 thanks again for the great content! I’ll be referring back to your video in the future
You’re welcome! Thanks for checking out the video. Let us know if you have any other questions.
Man those curds looks so tasty!!! Well done 👏
Yes, we need show to not eat all the curds video!
I am a cheese lover from Wisconsin. I recently have learned to love goat milk raw cheddar cheese 🧀. I found your video utterly amazing! Would love to see this with a bit more of the why each step/ingredient...maybe the science behind goat milk cheddar?!? Please don't take down this video though, because if I had a farm and some goats - I would sure want to know exactly how to make this, step by step as you have shown. Great video! I shared with my sister. Have an incredible day!
you meant to say UDDERLY ;)
Thank you for de-mystifying the making of hard cheese. We have dairy goats and I’ve made simple soft cheeses -now want to progress to harder aged cheeses. Great video.
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I stupidly lost the account password. I would love any tips you can offer me
@Noah Jaziel Instablaster =)
We just had our first taste of raw goats milk last week from a neighbor. WE ARE HOOKED! So,now that we will be getting goats milk on a regular basis I want to try to make lovely cheeses out of it. This looks AMAZING! Thank you!🙂 I AM SUBBED FOR SURE!
That horizontal curd cutter is ingenious! Now, I just need to order a cheese press! Nice video
It was easy to make. I also made my press from plans of the internet
@@StolenWillowFarm Can you share how you made the horizontal cutter?
@@ireneroyal3584 It's made from 1.5mm brass rod cut to the length that worked for me. I laid it out on a piece of scrap plywood and used silver solder to solder the joints.
@@StolenWillowFarm you should market this cutter! I would buy one or two. My wooden harp that I special ordered from Canada doesn’t work. It just sits in my drawer. I have looked for a metal one with no luck.
Great video! Thank you for sharing!
Thank you! Thanks for watching and commenting. 😊
very nice video and re-assuringly explained. My only question is: after distilling 2 gallons of goat milk, how many of pounds of cheese did in result in? thank you so much for taking the time to make this video .
About 2 pounds
I basically do everything you do and I use the exact same culture and rent it that you do but the steering process to go from start to finish to the 100° mark I do in approximately 30 minutes put it in the press and I'm done let it press one day let it dry the next day seal it and put it in the cheesecake
I wonder if the curd stirring can be a slow horizontal tumbler
my grandkids just moved in with me. they will get a kick out of making cheese from our two goats arriving in spring.
I've seem people use an electric pot stirrer, but it has to fit the pot so all the curd gets stirred.
Uh huh🌸
Do you leave the heat off once you have salted and stir the curd every 15mins for an hour? Is it just sitting on the stove? Or are you using heat?
For this recipe I don't cook the curds after salting but they should stay warm. Not more than 98 degrees but not less than 80. So if you need to add some heat you can just be careful not to get it too hot.
Paul
Hiiiii
Can cow's milk be used with similar results?
Yes but if you are using pasteurized milk you will need to add calcium chloride to get curds to set. Here is a link to an article about useing calcium chloride. curd-nerd.com/calcium-chloride/
What temperatur masurment are you useing Farenheit or Celsius ??
Fahrenheit
@@StolenWillowFarm Thank you will try to make that cheese today
Where can I buy a thermometer like the one you use?
www.webstaurantstore.com/taylor-1470fs-digital-cooking-thermometer-and-kitchen-timer/913HLA1.html I like it because of the silicone probe
Can I use frozen raw goats milk?
I've never tried it. Goat milk is very fragile so my guess is getting curds would be tough.
I've heard from my cheese group on FB that freezing goats milk and using it for cheese later doesn't affect it as much as it does cows milk (thanks to the higher fat content :) )
I would like to try this, too for cheese. If I thaw raw goats milk sitting out, it tends to separate into flakes of I think butter, so I thaw it in warm water and no bits of butter. 😃
Are you realy use 2 gallon (+/- 8 Ltr.) of goatmilk or are you used 4 gal. The package stiker said one pack is good for 4 gallon fresh or 2 gal pastorizied milk. What came out of 2 gal looks way less than yours only 764 gramm of little wet cheese curd and with only 2 tbs instead of 4tbs of salt it tasts verry salty
everything would make more sense if you used 4 Gallon of Goat milk
I used 2 gallons of unpasteurized goat milk. I've never tried, but have heard pasteurized goat milk won't work to make cheese because curds don't form. I also used liquid animal rennet.
Watching you stir the milk is giving me anxiety because your pot is so full 🤣
I usually don't fill my pot that full, lol. But when I do, I always have cleanup after.