Goat Milk Colby - Cheesemaking at Home
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- Опубликовано: 10 сен 2024
- Watch us make Colby cheese from our fresh raw goat milk. Entire process from milk to curd to pressing.
Supplies used:
8 Gallons fresh goat milk
1 Large hard cheese mold with follower
Cheese cloth
1/2t MM100 (or MM101) mesophilic culture
3t Liquid animal rennet +1/4c cool water
1/2t Annatto +1/4c cool water
4T Kosher salt
Cheese press and weights
You can cut the culture and rennet in proportion to the milk to make a 2 or 4 gallon cheese. I just like to make a big cheese to really clean out the milk fridge and get a lot of yield for my time.
The supplies were purchased at cheesemaking.com
Cheese press is from cheeseandyogurt...
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Excellent job, and well presented.
Thanks for taking the time to share the art!
Thank you for a great series on small scale cheese making with raw goats milk. Your practical approach has helped me enormously with my own efforts to do the same thing.
Watched again for the 100th time lol after many times making your Colby just for the curds today I press a cheese to age for the first time. THANK YOU KRISTIN for a wonderful tutorial!
Awww!!! So good to hear from you, Friend.
Hands down the best cheese making video. I come back to this every time I need to make Colby.
Thanks for documenting this recipe & method. It's inspiring to see someone make a solid effort to create a quality product. It's also great to see others who don't add the long list of factory additives. Additives may improve marketing shelf life and transport stability , but often, they don't do anything healthy for people.
Sidenote; I am still amused at how many people are compelled to throw in judgements of beauty into almost every topic. In my experience, when someone is well groomed and attractive, they have heard it all their life. They typically were not waiting to be judged on it while knitting, painting, or say cheesemaking. People are funny.
Enjoy your hobby, I really enjoy cheese!
Thank you for watching. Yes, people are funny. I will count it as a blessing that I have a countenance people like to tune into :)
Brilliant presentation and a good teacher of cheesemaking, spread the joy of knowhow to humanity ...
Thank you!!!
Very clear, pristine instructions, thanks.
I thoroughly enjoyed your presentation. I knew it would be tedious but I really didn't appreciate just how much hands on time was involved. This just makes me love cheese all the more.
I'm so glad you mentioned reducing the amount of rennet....I don't like bitter (I guess no one does, lol). lol, I get it...you pour yourself a glass of wine every time it is 5 o'clock, which is every hour due to the multiple time zones in the world, lol.
haha! If I did that, I'd never get a video done! Too much rennet definitely makes bitter cheese.
At the point where you added salt is where I added green chilies. I had a shade tree pressing can. But the cheese I made did NOT last long enough to do anything else.
I LIVE, LIVE, LOVE goat's milk. Your instructions here are very easy to follow. You need a little stool to stand on - the pan is at your armpits. Funny
Yum! I have done some pepperjack but not colby. Sometimes I stand on a stool to keep the blood in my arms. lol
Started my goat dairy and making Colby for first time and referencing this :)
Great information, thanks 👍
I made one of these to day. Stir, stir, stir is right! lol A little more pressing than some as well but at least you don't have to cheddar. New sub here. We just got some land and are looking into goats in the near future.
NKY Homesteading exciting!!! I want some kind of automatic stirrer! I am still working on perfecting cheddar. It is a tough one. Congrats on the land and thank you for subscribing.
I do pretty well with cheddar. I find waiting at least six months is best. 1 year is better. I did one with a little lipase added to simulate Goat milk. I liked it a lot. Was a little sharper for sure. Someone even asked if it was Goat milk. lol
THIS ONE IS DIFFERENT, ITS REALLY GOOD. I VE BEEN WATCHING MOZZARELLA VIDS . THEY RE MORE LIKELY TO BE SPREAD ON TOAST. THIS ONE LOOKS LIKE STORE BOUGHT. I REALLY LIKED IT AND YOU ARE BEAUTIFUL.
DAN SMITH aww, thank you. We are planning a video where we cut into an aged Colby, but are in the middle of kidding season. We will get it done eventually!
How long do you have to age this cheese before eating? Thank you for such a nice video on how to make it.
👍Thank you! 💝
👍That’s a huge pot!
Good tutorial. Thank you.
After you wax it, do you need to keep it in a cheese cave? Also I would imagine the longer you let it age the better, but what is the min and max for aging? Thanks for the labor of love. You homesteaders are blessed.
I thought the goat cheese was white, but it was yellow. Thanks for all, it looks so tasty ❤
Wow -- now I REALLY can't wait to make cheese!
Stacie Maheurin you can do it!!!
I've started compiling a list of everything I need!
I really was impressed with your video. Can't wait to try your recipe! Just gotta get more milk..soon!
Laura Finigan thanks! I'm glad you are inspired!
Made a smaller cheese following your recipe. It’s a great success. After drying and before waxing is it best to use salt or white wine vinegar to clean the cheese?
I don't clean it before waxing. You don't want it wet or the wax won't stick well. If the wax is hot enough, it will kill the mold spores on the surface.
@@HammockHavenFarm Thanks for the info.
Is it just video but whey doesn’t look clear looks like a lot of milk still there.
Artiefrog there is always going to be some fat and protein lost. That’s why it’s still good for pigs! Also why you can make ricotta from whey.
What book are you using for your original recipe? I have made Colby but am looking to perfect it alittle more. Great informative video!
Poutine. You make the best curds..a little gravy...a few french fries ... a cheese day kids dinner. You're the best raw goats milk Fromager.
Great video! Just made a Cby last week and it turned out great. The recipe called for calcium chloride so I did use it. You said if its raw milk not necessary? I also added the coring and nada! Still white lol
I don't bother using Ca. I get a firm set with raw milk without it. I'm glad yours turned out great!
Nice craft beer brewing pot
It's been perfect for cheesemaking. The spout makes it so easy to drain off the whey.
very nice work.thank you
Was looking to subscribe to someone who uses goat milk for cheese and here I am! Absolutely love 💕 where do u get ur recipes from?
I checked and they have a single side only. You have a double one. Is it because the size of the mold use is different on both side or are they the same?
I am just seeing this comment. Apologies for the delay. I think they stopped selling the double sided press. I'm not sure why. Both sides are the same. The single press will work just as well.
How long do you age this? Thank you so much.
awesome video thanks so much!
Thank you and thanks for subscribing! We will be releasing our video on how we wax hard cheeses early next week.
Hi there, I love your cheesemaking videos! I was wondering how this Colby turned out using 3 tsp rennet/8 gallons milk. Even though you reduced the amount of rennet from the original recipe, it still seems like a lot to me. But if your Colby turned out tasty, I'll do it!!!! 😀
how do you maintain the temperatures of the milk? What is the heat setting on the stove?
This can’t be done with acv? Instead of rennet?
No. You need the rennet. It’s an enzyme from the stomach of a calf (or kid or lamb) that coagulates the milk. Using acid to separate the cuts gives a completely different result.
How long do you age a 5 pound cheddar and if it has cracks can I still wax it ?
I have been meaning to ask this. I haven’t found any answer or video that touches on this matter. People who live in temperate climates have been blessed to have a climate suitable to cheese aging. Is creating a man made cheese aging as simple as buying an external controller that turns your refrigerator on and off in order to maintain a temperature in said refrigerator to the desired temperature for cheese aging. Is there one ideal temperature for cheese aging and if yes what is this or does this depend on the variety of cheese. What is the ideal moisture in the cheese aging cave? Thank you.
It seems to me to be a small amount of cheese for eight gallons of milk, what is the weight conversion. The block might be quite dense but small in size. Roughly how much weight of cheese do you tend to yield from a gallon of milk?
So how much mesophilic culture would I need for 2 gallons of milk I am really bad with math and I can't figure this out.
Thank you very much I figured it out it's 1/8 of a teaspoon.
Doesn't colby need to age at all after waxing? How many months should it age?
Mary Anne Farah I let it age a minimum 30 days. Usually let it go 60. Thank you for watching!
Smaller cheeses don't age well? Do they spoil and rot or what happens?
They require more care. If you get mold on the edge that needs to be cut off, you're left with a lot less cheese. They are also harder to keep from drying out during aging.
Ah, that makes perfect sense. I would have never realized it without experiencing it multiple times but since I watch your videos, I now know! Thanks again!
Gosh G-d Bless you ! ...and Thank You...!
lol! Thank you for watching!
this is a silly question but how does this cheese have a colby cheese taste? Does it taste like colby cheese by the way it was processed? Thanks
Sorry, I am just now seeing this comment. Yes, it does have a colby taste and a nice smooth texture. I like a sharper cheese, so I age them longer than the typical colby.
Question: I live in Thailand. Is it possible to use Orange food coloring to come up with the slightly orange color? Anotto, (sp) is not readily available here.
Daniel David I really don't know. I don't see why not. Or you could always just make a white Colby.
have you tried to make whey ricotta with goat whey? i tried didnt work wondering if that is normal
Can you please share the name of the book you use in your videos. Thanks in advance.
This was super helpful! Since the milk was only cooked to 100 degrees at most, is the milk still “raw”? I prefer keeping all the good enzymes and bacteria if possible
Yes, it's still raw! I think it gets much better flavor that way. I'm sorry for the delay in replying. It seems I'm not getting notifications of all new messages. I will try to be better about checking each video for ones I've missed.
Goat's milk is naturally homogenized on its own. The way she has the process to make the cheese in the different degrees will pasturize it. I used to make cheese a long time ago - but the goats left when I threw my husband out. That was one lazy man.!!
Just found your channel and am thoroughly enjoying the videos. I've always wanted to try making hard cheeses with our goat milk, but haven't figured out how to age them without a huge expense. May I ask what you have or are using as a cheese cave? p.s. going to troll your channel so may find that answer there :)
Looks delicious
How long does it need to age before use
Yellow, what kind of a thermometer are you using? Looks super handy to have a constant read!
جبنة جميلة ورائعة
Good job,,,,lady ,,,i I wish you be my neighbor,,, hello from boise idaho
elbeboboys chicali my neighbors love the extra cheese! Thanks for watching.
HammockHavenFarm ,,,I'm making one right now,,,, will see how comes
Thanks.
Great Video..........I think I now have enough confidence to try making Colby cheese. two questions: 1. Can goat milk be frozen until you get enough to make a large batch? 2. Did you make your own cheese press? Thank you for posting such a great learning tool!
Daniel David thanks for watching. I have never used frozen milk, but I have heard of people who do. I got the press from cheeseandyogurtmaking.com.
How old can your goat milk be when using it for cheese? We're new at goat milking and cheese making. I just have one goat in milk at the moment (getting about 2 cups a day) and would love to try making cheese with it, but I will definitely need to cut the recipes in half. Thank you for your videos, they have truly encouraged me to take this journey into cheese making. :)
Good
I just made my first wheels (3) from goats milk. I was told by others on group chats that Goat milk isn't good for hard cheeses or any that you have to age, because it gets that "goaty" flavor. is that true? second question whats your opinion of vacuum sealing over waxing? Tomorrow will be my 4rth day drying Colby then planning on vacuum sealing 2 then waxing the largest of the three.
Some cheeses will get some goaty notes to them. I don't find that offensive though. I've found this colby stays very mild. I vacuum seal some wedges after I cut up the cheeses, but prefer to wax them or have natural rinds for aging. The gas exchanges that come with a more porous waxed or natural rind improve the flavor in aging.
The reason it gets goaty is because of how the milk was handled after milking. It needs to get cold immediately. We put our milk can into a bucket of ice and milk our does so the milk is chilling as soon as it comes out of the goat. This stops the bacteria in the goats milk from growing so it doesnt have a chance to get a goaty flavor. We also make sure we use it as soon as it is chilled (within 24 hours) so again the bacteria doesnt get the chance to give it that goaty flavor. Then we heat the milk to 180° to kill everything. Since the protiens in goat milk are so small, this also allows the proteins to streatch and stick so we get large curds like you get with cows milk. After, we let it cool to 86° then we culture it, so now instead of the goats bacteria making flavor, we have whatever bacteria we have choosen to flavor our cheese. My cheese never comes out goaty, even cheeses that have been aged for 6 months or longer. If you can, find a local goat dairy farmer that you can buy from. Industrial dairys let their milk sit out until all of the milk is collected to be chilled. This gives the bacteria ample time to grow. This is why store bought goats milk is always goaty. If you can find someone local who handles their milk properly, youll get a higher quality milk that doesn't have off flavors.
The cheese won't have that "goaty" taste unless the Billy is in pen with her. Just feed the goat hay and sweet feed and graze on grass and simple weeds -it'll be awesome. NO BILLY IS NEEDED WHILE CHEESE AND BUTTER MAKING. The person who told you all that - is wrong. With the cream from goat mixed with the milk is sooo creamy to drink ice cold.!! Butter from goat cheese is awesome too but then you will have to make bread to go with the Butter. LOL
@@bettykuykendall2083 Hi Betty. I am assuming that if you make butter from goat milk, you have to have a separator to get just the cream for the butter?
Can tumeric be used as coloring?
Jada Michelle I’m really not sure. My intuition says it won’t penetrate the curds, but it may look neat to have the gold and white contrast. I may just have to try it.
Ya got me hooked ! TY subed
Theredneck Prepper thank you for watching and subscribing!
Can you freeze the cheese so it doesn’t go bad? That’s ALOT of cheese
Freezing it may change the texture. It lasts a long time cut into wedges and vacuum sealed.
Where do you get your molds
Ok I finally had time to use goat milk for cheese the first time! An I gatta say it’s a acquired taste🤢 taste so gamey definitely not for me but it was fun to make 👏
The milk can make a big difference. Ours is very mild. Some cheeses will have slight goat notes, but it's not gamey or overpowering.
Where do you get your large molds/forms?
Can you tell where you bought your cheese press. I like the system. Thank you.
I got it at Cheeseandyogurtmaking.com. But last I checked they didn't have it in stock anymore.
How long do you age it before eating?
Where do you get all the stuff you add to the milk, and how long does it last in the fridge? Thanks good video
our nova scotia adventure I get most of my cultures and rennet from cheesemaking.com. They are good for about a year. Rennet in fridge. Cultures in freezer. Thank you for watching!
Hi our nova scotia adventure. I bought some culture/rennet from a home brew place. It lasts a long time in the fridge.
Well done loved it. So interesting to watch the process . Thanks for sharing .
Also I like what you did with your Channel YOU have my subscription would like to have your support as well. ATB JOE
Tactical _ Bushcraft Thank you! I will check it out.
I missed how long you had to age it? Again, thanks for doing all this for us!
60 days to a year depending how sharp you want it,
Hmm, that's nice. I need to watch the Jack cheese video. I think I know how they make that blend now based on the looks of the cheese and what curds look like. But sharpness....im not a cheese eater so I really don't know what that means in terms of cheese, I always thought it meant how spicy but perhaps it means how tangy? (I know it is weird that I'm sub'd to a cheese making channel if I am not that much a fan of cheese...but I want to make it for my wife and family, and I like pizza and cheeseburgers!)
@@Steve-ps6qw haha! That is random. Most of us are huge cheese fans around here. I think of sharpness more as the bite. It's not really spicy. It's just a pungency.
Hmm, pungent...like stinky? I remember as a kid in Germany visiting a cheese shop in the Netherlands. As we stepped into the building I yelled out loud how horrible it stunk in there. My mother, 100% German, turned around and gave me a good wallop and took me outside. I was actually glad to be back outside, whew. Anyway, when I took my wife to Germany a few years ago to visit, we actually had a layover in Amsterdam and I saw a cheese shop in the air port....I was instinctively leery of getting near for fear of the pungent aroma....but my wife loves cheese, so we went over and it wasn't so bad. Oh, have you ever made what they call in Germany "hand kase"? It is so horrific smelling...omg, I cant believe they actually sell it in restaurants...My aunt ordered that and I lost my appetite...we all did. It is regional and we were in Frankfurt. It is served in a vile liquid that just adds to the stench and I think the throw onions on top of it.....can you make that? I bet your family will throw you out of the house after that!!! It is HORRIFIC!!
What is the name of your pot you purchased on Amazon?
Tina Ballantyne This is what I use. www.amazon.com/gp/aw/d/B00BMVSMVK/ref=mp_s_a_1_14?ie=UTF8&qid=1501380530&sr=8-14&pi=AC_SX236_SY340_QL65&keywords=10+gallon+stainless+pot
Thank you! Apparently this one will work with induction. Do you use the attached thermometer for your cheese making?
Tina Ballantyne I look at it occasionally as a backup, but I mainly rely on my ChefAlarm thermometer. Sometimes I had blonde moments and would walk away only to return to find the milk steaming. ChefAlarm solved that. I set it to beep at me when the milk is nearly to the target temp.
I use a thermometer with an alarm, too, but I like the idea of the backup thermometer connected to the pot. Thank you for yur video and I look forward to your waxing video!
Where you you get your recipes from?
I get most of them from books. I use "Cheesemaker's Journey" a good bit because they have the most accurate measurements for culture when using raw milk. If I use other recipes, I find that I have to cut the culture considerably. Cheesemaking.com also has an extensive list of free recipes with great instructions.
Do you ever make Ricotta from the whey?
Deborah Tawadros only with mozzarella. I don’t bother with other cheeses.
Oh, and what goats do you have?
We raise lamanchas and have a token Alpine. I just love the lamancha breed. Their personalities are hard to beat. You can see our goats at HammockHavenFarm.com
what is the brand of your pot?
It's a ten gallon brew pot off Amazon. They don't offer the same one anymore. This one is similar www.amazon.com/CONCORD-Stainless-Weldless-Fittings-VERSION/dp/B075JBKWLS/ref=sr_1_11?crid=2TDFP2QGF94Z3&keywords=10+gallon+stainless+steel+brew+pot&qid=1553094437&s=gateway&sprefix=10+gallon+stainless+brew+%2Caps%2C404&sr=8-11
How long do you age Goat Milk Colby??
6-9 months usually. They get lovely and sharp with crystals at about a year.
que hermoso queso de cabra. gracias gracias gracias., saludos desde sonora.
Gracias por ver nuestro video!
thanks for video can tell us how many kilos make
It yields about 1lb cheese per gallon of milk , so about 3kg?
thanks for your informaition
Can you doin parmesan
She really cuts the cheese a lot in this video. (No I'm not 12)
Anatto comes from the seeds of a tree called Urucum in Brazil!
Very cool!
Skip the color I say
Замечательно )))
She is so pretty that I could not concentrate to the instructions. (I am a straight woman).
e stan thank you. You’ll just have to watch again to take notes!
I admire your hard work. I have a few geese and chickens. And bees. Preparing for goats. The way you presented the instructions is really entertaining and keeps attention focused. The cheese looks amazing. Thank you.
I had that same feeling.
maybe you're not...but yes she is pretty.
How many times in 1 video must you make the viewer wonder which whey...way...you are going with this...lol