Patrick Oconnell
Goat cheddar cheese is a type of cheese made from goat's milk instead of cow's milk. It is known for its sharp, tangy, and earthy flavor profile, and ranges in texture from soft and creamy to crumbly and complex as it matures. Goat cheddar cheese is produced mainly in the USA, Canada, and the UK, and can be used in a variety of dishes, from savory meals to snacks. In this topic, we will explore the process of making goat cheddar cheese, including the ingredients and steps required, as well as the time and techniques needed to develop its unique characteristics.
How is goat cheddar cheese made?
| Characteristics | Values |
|---|---|
| Type of milk | Goat's milk |
| Texture | Creamy |
| Flavor | Tangy, earthy |
| Age | 4 to 12 weeks |
| Temperature | 50° to 55°F |
| Process | Heat milk to 85°F, add starter, rub salt |
| Use | Snacking, melting, grating |
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What You'll Learn
Goat milk's characteristics
Goat milk is commonly used to make cultured dairy products, including cheese. Goat milk has a tangy, earthy flavor that lends itself to the sharpness of traditional cheddar. Goat milk cheddars are white cheeses with a creamy texture that deepen in flavor and firm up as they age.
Goat milk is known to have a mild, soft texture, but it can also be used to make a tasty cheddar. The process of making goat milk cheddar involves heating the milk to 85°F while stirring continuously. Once the desired temperature is reached, the starter is added by sprinkling it over the milk's surface and allowed to rehydrate before being stirred in. This step is crucial in the cheesemaking process.
Goat milk has a lower fat content than cow's milk, which gives it a lighter, more delicate texture. It also contains smaller fat globules that tend to stay suspended in the milk rather than rising to the top, resulting in a more homogeneous consistency. This makes it ideal for cheesemaking, as the smaller fat globules can be more easily incorporated into the cheese curds, creating a smoother, more uniform texture.
Goat milk also has a higher proportion of short- and medium-chain fatty acids, which are more easily digested by humans. These fatty acids contribute to the characteristic tangy flavor of goat milk and its products, including cheese. Additionally, goat milk has a higher concentration of calcium, phosphorus, and vitamin A than cow's milk, making it a nutritious option for cheese production.
Goat milk cheese, including cheddar, is a popular option for those with dairy allergies or intolerances. Its tanginess and creaminess make it a versatile ingredient in various dishes, from savory meals to snacks.
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Heating the milk
To make goat cheddar cheese, the first step is to heat the milk. This process is crucial as it determines the texture and flavour of the final product. Here is a detailed guide on heating the milk for goat cheddar cheese:
Preparing the Milk
Start by sourcing high-quality goat's milk, preferably fresh and free of contaminants. The amount of milk required depends on the desired batch size, but a typical home cheesemaking recipe calls for around 3 gallons of goat's milk. Ensure the milk is stored at a safe temperature before heating, typically below 40°F, to prevent spoilage.
Heating Process
Place the milk in a stainless-steel or enamel pot, specifically designed for cheesemaking, over low heat. Avoid using aluminium or cast-iron pots as they can react with the milk and affect its flavour and quality. Stir the milk continuously to prevent scorching and promote even heating. Aim to heat the milk to 85°F. This temperature is crucial as it encourages the growth of beneficial bacteria and the formation of curds.
Temperature Control
Maintain the milk's temperature at 85°F for about 30 minutes. This holding period allows the milk to ripen and develop the desired flavour profile for cheddar cheese. Stir the milk occasionally during this period to maintain even heating and prevent scorching. Ensure you have a reliable thermometer to monitor the temperature accurately.
Adding Starter Culture
Once the milk reaches the target temperature, turn off the heat. At this stage, you can add the starter culture by sprinkling it over the surface of the milk. The starter culture contains specific bacteria that aid in the cheesemaking process. Allow the starter to rehydrate for a few minutes before gently stirring it into the milk. This step initiates the conversion of milk sugars into lactic acid, an essential process in cheese ripening.
Cooling and Curdling
After adding the starter culture, maintain the temperature of the milk between 84°F and 86°F for about 45 minutes to an hour. This temperature range is crucial for the development of the curds. Stir the mixture gently during this period to distribute the developing curds evenly. You may notice the milk starting to thicken and curdle, indicating the formation of cheese curds.
Final Preparation
Once the curds have formed and settled, prepare the cheese moulds or hoops. Line them with cheesecloth or butter muslin and gently ladle in the curds. Allow the curds to knit together and release any remaining whey. This process may take several hours. Once the cheese is firm enough, flip it out of the mould and cut it into desired shapes or blocks.
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Adding the starter
To make goat cheddar cheese, you will need to add a starter to the goat's milk. This is a crucial step in the cheesemaking process, as it introduces good bacteria that will transform the milk into cheese. The starter will also help determine the ultimate texture and flavour of the cheese.
First, heat the milk over low heat to 85°F (29.4°C), stirring continuously. This is an important step to ensure the milk is warm enough for the starter to activate but not too hot that it kills the bacteria. Turn off the heat and sprinkle the starter over the surface of the milk. Allow the starter to rehydrate and then gently stir it into the milk with your cheese paddle or spoon. Make sure to stir gently and avoid vigorous mixing, as you don't want to break up the curds that are starting to form.
The type of starter culture you use will depend on the specific recipe and the desired characteristics of your cheese. Mesophilic starter cultures are commonly used in cheddar cheese production, as they work well at moderate temperatures. You can choose between direct-set cultures, which are easy to use and require less equipment, or mother cultures, which require more specialised equipment and maintenance but offer more flexibility and control over the cheesemaking process.
The amount of starter culture you use will also depend on the recipe and the strength of the culture. Typically, you would use around 1/16 to 1/8 teaspoon of mesophilic culture for 3 gallons of goat's milk. However, if you are using pasteurised milk, you may need to double the amount of starter culture. Always follow the instructions provided with your specific starter culture for the best results.
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Ageing the cheese
Once you have made the cheese, it is time to age it. This is a critical step in the cheesemaking process as it will determine the final texture and flavour of your cheese. The ageing process for goat cheddar typically takes between 4 to 12 weeks. The longer you age the cheese, the sharper and nuttier the flavour will become. Young goat cheddar has a mild, creamy flavour and a soft, smooth texture, making it ideal for snacking or melting.
During the ageing process, the cheese should be stored at a temperature of 50° to 55°F. This temperature range is optimal for the development of the desired texture and flavour. It is important to maintain a consistent temperature throughout the ageing process to ensure even maturation.
To start the ageing process, place the cheese on a cheese board and rub salt on it once daily for three days, flipping it frequently. This will help to draw out excess moisture and create a dry surface. Once the surface of the cheese is dry, you can apply wax to create a protective barrier.
The ageing environment is also crucial. The room or container where the cheese is aged should be well-ventilated and have a consistent temperature and humidity level. Regularly monitor the cheese during the ageing process, checking for any signs of mould or other contaminants. If mould is present, it can be scraped off, but if it is widespread, the cheese may need to be discarded.
Finally, the ageing time will depend on your preference for texture and flavour. As mentioned, a younger cheese will be smoother and creamier, while an older cheese will be more crumbly and have a stronger flavour. After the ageing process is complete, your goat cheddar cheese will be ready to enjoy!
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Cheddar's sharpness
Goat milk cheddars are cheddar-style cheeses made from goat's milk instead of cow's milk. They are mainly produced in the USA, Canada, and the UK. These tangy, white cheeses have a creamy texture that deepens in flavor and firms up as they age.
The term "sharp" in the context of cheddar refers to the changes in taste and texture that occur as the cheese ages. During the aging process, cheddar loses some of its moisture, transforming from smooth and creamy to firm with hard, salt-like crystals. These crystals develop as the lactose in the cheese breaks down into lactic acid. The aging process typically takes anywhere from two months to a year or more, depending on the desired sharpness. Generally, mild cheddars are aged for less than a year, sharp cheddars for about a year, and extra-sharp cheddars for two years.
The distinct tangy, nutty taste of sharp cheddar is a result of the longer aging process. The aging process also affects the texture of the cheese, with older cheddars having a lower moisture content, resulting in a slight crumble. When making a cheesy soup, a sharp cheddar is preferred for its strong flavor. However, if the cheese is an ingredient in a dip, a milder cheddar is usually preferred.
Goat cheddar cheese typically has a mild, tangy flavor, making it a good pairing with wine or fruits. The process of making goat cheddar cheese involves heating goat's milk over low heat to 85°F while stirring continuously. After turning off the heat, a starter culture is added and allowed to rehydrate before being stirred into the milk. The cheese is then salted daily for three days and flipped frequently. Once the surface of the cheese is dry, it can be waxed and aged at 50° to 55°F for 4 to 12 weeks.
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Frequently asked questions
Goat cheddar is a cheese made from goat's milk instead of cow's milk. It has a tangy, earthy flavor and ranges from smooth and creamy when young to crumbly and complex as it matures.
To make goat cheddar cheese, you need to start by heating goat's milk over low heat to 85°F while stirring continuously. Then, add a starter by sprinkling it over the milk's surface and let it rehydrate before stirring. After that, follow the typical steps for making cheddar cheese, including washing the curds to prevent acid development, which could lead to a sharper cheese. Finally, salt the cheese daily for three days, flipping it frequently. Once the surface is dry, wax it and age the cheese at 50° to 55°F for 4 to 12 weeks.
Goat Milk Cheddars are mainly produced and sold in the USA, Canada, and the UK. Some brands that offer goat cheddar cheese include Redwood Hill, Cultures for Health, and Julie Ott's.
