Goat Cheese Culture: How Long Before It's Perfect?

Making goat cheese at home is a simple and cost-effective process. The length of time you culture goat cheese for depends on the type of cheese you want to make. The culturing process is the step where you add a starter culture to the goat's milk and allow it to sit for a certain period. This is when bacteria convert the lactose in the milk into lactic acid, giving the cheese its tangy flavour. For a simple goat cheese, the culturing process can be as short as 10 minutes. However, for more complex cheeses, the culturing time can range from 12 to 36 hours. The longer the culturing time, the more lactic acid is produced, resulting in a drier and tangier cheese. After culturing, the curds are drained and the cheese is salted and chilled. Flavourings such as herbs, spices, or honey can be added to create a variety of unique tastes.

Goat cheese starter culture

Homemade goat cheese is easy to make and is far tastier and healthier than store-bought cheese. Using a starter culture will give you more goat cheese with a better flavour. The process is simple: gently heat the milk, add the starter culture, stir, cover, and let it culture for 12 to 18 hours.

Ingredients

You will need:

• 1 quart of goat milk (not ultra-pasteurized)
• 1 packet of goat cheese starter culture with rennet
• Salt (optional)
• Fresh herbs or dried spices (optional)

Method

• Gently heat the milk in a stainless steel pot until it reaches 86°F (30°C).
• Turn off the heat.
• Sprinkle the starter culture packet into the milk and stir a few times with a wooden spoon.
• Cover the pot and let the milk culture for 12 to 18 hours. The ideal temperature for culturing the milk is 73°F (23°C).
• After culturing, the milk will have the consistency of yogurt, and there will be some liquid (whey) left in the pot.
• Drape butter muslin or a double layer of cheesecloth over a colander. Gently pour or scoop the cheese into the colander. Pull the cloth up and around the cheese, tying it into a little sack.
• Hang the cheese up to drain. It should drain for at least 6 hours, but the longer you leave it, the richer and denser the cheese will be. Do not squeeze the cheese to remove moisture; let it drain on its own.
• Scrape the cheese out of the cloth and into a bowl.
• Add salt, fresh herbs, or dried spices if desired.
• Refrigerate your goat cheese in an airtight container. It will keep for up to one week.

Tips

• If your house is too cool, try culturing the milk in the oven with the oven light on to create a slightly warmer environment.
• If you want to shape your goat cheese, use a biscuit or cookie cutter with deep sides.
• You can flavour your goat cheese with anything you like. Try chopped fresh herbs, dried spices, nuts, honey, or cinnamon.
• You can also marinate your goat cheese in olive oil and herbs.

Troubleshooting

If your house is too cool, the milk will not culture properly. Try culturing the milk in the oven with the oven light on to create a slightly warmer environment.

Storage

Kept in an airtight container in the refrigerator, your homemade goat cheese will last for up to a week.

Goat milk temperature

The temperature of the goat's milk is a critical factor in the cheese-making process, especially when culturing goat cheese. Maintaining the correct temperatures at different stages ensures the safety, quality, and success of the final product. Here is a detailed guide on the temperature considerations for each step of the process:

Firstly, during the milking process, it is important to cool the milk quickly to inhibit bacterial growth. Goat milk should be cooled to temperatures below 40°F (4°C) within two hours of milking. This rapid cooling helps to maintain the freshness and quality of the milk, preventing the growth of undesirable bacteria that can affect cheese-making.

Once the milk is safely cooled, the next step is heating it to the appropriate temperature for adding the starter culture. For goat cheese, the milk should be gently heated to temperatures ranging from 70°F to 86°F (21°C to 30°C). This temperature range is ideal for the activation of mesophilic starter cultures, which are commonly used in goat cheese production. At these temperatures, the culture can effectively convert lactose into lactic acid, initiating the coagulation process and developing the characteristic tangy flavor of goat cheese.

Maintaining the correct temperature during the culturing process is crucial. Minor deviations from the optimal temperature range can impact the culture's performance and the overall quality of the cheese. Too high a temperature can result in rapid and uncontrolled bacterial growth, leading to off-flavors and a poor texture, while temperatures that are too low can cause slow or incomplete culturing, affecting the cheese's flavor and firmness. Therefore, it is important to monitor the milk temperature closely and maintain it within the desired range throughout the culturing period.

The duration of culturing at these temperatures can vary depending on the desired style and characteristics of the goat cheese being produced. For fresh, mild cheeses, a shorter culturing time of 12 to 18 hours may be sufficient, while more aged, flavorful cheeses might require culturing for up to 24 hours or even longer. During this time, the milk should be kept at a constant temperature, with gentle stirring or agitation to ensure even bacterial growth and acid production.

After the culturing process, the milk is typically coagulated with the addition of rennet, which helps set the curd. This step often requires a slightly higher temperature range of around 86°F to 90°F (30°C to 32°C) to facilitate optimal coagulation. Maintaining this temperature range for about 30 minutes to an hour allows the rennet to set the curd properly, resulting in a firm yet moist texture in the final cheese.

Finally, once the curds have formed and settled, the temperature is lowered again to prepare for the draining and pressing stages. Lowering the temperature to around 70°F (21°C) helps to firm up the curds and prepares them for the removal of whey. This temperature reduction also slows down bacterial activity, allowing the cheese to develop its flavor and texture more slowly during the draining and aging processes.

In summary, maintaining precise temperature control at every stage of the goat cheese-making process is essential for producing a safe, high-quality product. From the initial cooling of the milk to the specific temperature ranges during culturing, coagulation, and curing, each step plays a vital role in developing the unique characteristics of goat cheese. By following these temperature guidelines, cheesemakers can ensure they achieve the desired flavor, texture, and overall success in their goat cheese endeavors.

Curd formation

The first step in making goat cheese is to form curds from the goat's milk. This can be done by adding an acid to the milk, such as lemon juice, vinegar, or citric acid. The milk is heated to around 85ºC/185ºF, and then the acid is added. In the case of citric acid, it is dissolved in water first and then added to the milk. The milk is then heated gently until it reaches the desired temperature.

Once the milk has reached the correct temperature, it is removed from the heat and allowed to curdle. This process can vary depending on the method and ingredients used. For example, when using lemon juice or vinegar, the milk is allowed to rest, covered, for about 10 minutes. With citric acid, the milk is covered and left to rest for about 30 minutes. During this resting period, the curds will begin to form.

After the resting period, the curds and whey (the liquid part of the milk) are separated. This is typically done by pouring the mixture into a cheesecloth-lined colander or sieve. The cheesecloth allows the whey to drain out while retaining the curds. The amount of time needed for draining will depend on the desired texture and taste of the cheese. For a sweeter and moister cheese, less draining time is required, while a drier and tangier cheese will need more time to drain. The draining period is crucial in determining the final quality of the cheese.

Once the curds have drained sufficiently, they are ready to be flavoured and moulded.

Draining and flavouring

Once the goat's milk has been heated and curdled, it's time to drain the cheese. Place a cheesecloth inside a sieve and pour the milk into the cheesecloth. Allow the mixture to drain for around an hour. You can leave the sieve over a large bowl and collect the leftover whey to use in other recipes. Alternatively, you can bundle up the cheesecloth and hang it from a tap to drain.

The length of the draining period will depend on your desired consistency. For a softer, spreadable cheese, drain for a shorter time (around 6 hours). For a firmer, denser, or crumbling cheese, drain for longer (up to 12 hours). The longer you drain the cheese, the richer and denser it will become as more moisture is lost.

After draining, it's time to flavour the cheese. Add salt to the drained cheese and mix well. You can also add spices or herbs, such as dried herbs like chives, thyme, or rosemary, or dried spices or blends like tarragon, za'atar, or basil. You can also cover the cheese in fresh herbs, such as chives or dill, once it's been moulded.

If you want to make a sweet variation, you can drizzle the cheese with honey and add a sprinkle of cinnamon. You can also add other flavourings such as olive tapenade, roasted garlic, lemon pepper, or fruit jam.

Storage and serving

• Simple glass container: This is a straightforward option for storing and serving your goat cheese. Simply stir in any additional flavours when you add the salt, ensuring an even distribution of taste. This method is necessary if you're using dried herbs.
• Flavours on top: For a more sophisticated serving option, pack the cheese into a glass storage dish and add flavours on top. This is ideal if you want to add a drizzle of olive oil or tapenade.
• Cheese logs: Draining the cheese for 24 hours allows you to form a cheese log. To make one, sprinkle your chosen toppings over a piece of wax paper, then roll the paper around the cheese to shape it into a log.
• Freezing: Goat cheese freezes well. Place it in an airtight container and store it in the freezer for up to six months.
• Fridge storage: Goat cheese will keep in the fridge, tightly sealed, for about one to three weeks. Soft or semi-soft cheese should be stored in a resealable plastic container. For semi-hard cheeses, wrap them in parchment or wax paper, then in foil or plastic wrap to prevent drying out. It's best to store any cheese in the vegetable crisper, where the temperature is cold and stable.
• Serving temperature: Always serve goat cheese at room temperature. Take it out of the fridge about 30 minutes before serving to allow it to warm up slightly.

Frequently asked questions