Randy Chandler
Goat milk and cheese production is a lucrative business, with some small-scale farmers reporting respectable incomes from their goat herds. The process of making goat cheese is simple and quick, involving the coagulation of goat's milk with heat and acid, which breaks down the milk into curds and whey. The curds are then collected and drained to form cheese. The equipment required for this process is minimal, with a digital thermometer and cheesecloth being the only specialist items. For those looking to pasteurise goat's milk, cooling it immediately after milking is critical to retaining its flavour and quality. This can be achieved with a water immersion cooler or a bulk tank cooler.
Equipment needed to produce goat milk and cheese
| Characteristics | Values |
|---|---|
| Milking pail | Stainless steel pail with a lid |
| Milk strainer | Reusable coffee basket or disposable paper filters |
| Udder wash | Cloth or sponge, water, and dish soap |
| Cheese-making | Cheesecloth, a thermometer, citric acid, water, cheese salt, and herbs |
| Aging cheese | Cooler or refrigerated storage |
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What You'll Learn
Milking pails and strainers
Milking Pails
When it comes to choosing a milking pail, stainless steel is the recommended option. Stainless steel pails are widely used because they do not affect the taste of the milk and are easy to sanitise. They are also non-porous, preventing bacteria and dirt from accumulating, which is crucial for maintaining hygiene and the quality of the milk. You can find stainless steel containers in various sizes and with or without lids. Lids are convenient for transporting milk, but they are not mandatory.
Strainer Options
Strainers are used to separate the curds and whey during the cheese-making process. One option is to use a disposable paper filter with a milk strainer, although this can increase costs and be less environmentally friendly. Reusable alternatives, such as a coffee basket or cheesecloth, can be washed and used multiple times, reducing waste and long-term costs.
When selecting a strainer, consider the quantity of milk you will be processing and the ease of cleaning and maintenance. A simple, effective, and affordable setup could be a reusable coffee basket from a local store, which can be easily cleaned and fitted into a canning funnel for straining.
Additionally, when straining the cheese, you can place the cheesecloth inside a sieve and allow the mixture to drain into a bowl. This way, you can collect the leftover whey for use in other recipes.
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Pots and thermometers
When it comes to pots, it is recommended to use stainless steel containers or pails for milking goats. Stainless steel is superior to plastic because it does not affect the taste of the milk, is easier to sanitise, and does not have any pores for bacteria or dirt to hide in. It is also recommended to use a lid, as it makes transporting the milk much easier.
For larger-scale operations, stainless steel sinks are necessary for cleaning and other dairy processing tasks.
When making goat cheese, a large saucepan or pot is needed to heat the goat's milk. The specific temperature required is 85ºC/185ºF. Therefore, a thermometer is essential to ensure the milk reaches the correct temperature.
Additionally, when making cheese, a strainer or milk strainer with disposable paper filters can be used to strain the curdled milk and separate the curds from the whey. While not strictly a pot or thermometer, this equipment is crucial in the cheese-making process.
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Rennet or rennet tablets
Rennet is a crucial component in the process of transforming milk into cheese. It is responsible for the coagulation of milk, which is achieved through its protease chymosin cleaving the kappa casein chain. Casein, the primary protein in milk, is cleaved by rennet, resulting in the removal of the negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. This removal allows casein micelles to cluster and rise out of the water molecules, ultimately leading to the formation of cheese curds.
Rennet can be obtained from various sources, including animal, microbial, and plant origins. Calf rennet, for instance, is derived from the inner mucosa of the fourth stomach chamber (abomasum) of young calves. The process involves extracting rennet from the dried and cleaned stomachs of calves soaked in salt water or whey with vinegar or wine to lower the pH. This extraction method produces crude rennet, which can then be activated by adding acid to initiate the coagulation process. However, calf rennet from older calves may contain less or no chymosin, limiting its use to specific types of milk and cheeses.
To address the limitations of animal rennet and the challenges of obtaining mammalian stomachs, cheese makers have explored alternative sources. Plant-based rennet substitutes have been used since ancient times, as suggested by Homer in the Iliad, where the Greeks allegedly employed fig juice to coagulate milk. Other plant sources with coagulating properties include Galium species, dried caper leaves, nettles, thistles, mallow, and Withania coagulans. Mediterranean cheese-making traditions also incorporate enzymes from thistle or Cynara (artichokes and cardoons).
In addition to plant-based alternatives, microbial rennet has gained popularity in industrial cheesemaking due to its lower cost. This type of rennet is produced through genetic engineering, where rennet genes from animals are introduced into bacteria, fungi, or yeasts to generate recombinant chymosin during fermentation. The resulting fermentation-produced chymosin (FPC) is identical to animal-derived chymosin but is produced more efficiently and is commercially preferred.
When making goat cheese, the choice of rennet or rennet tablets ensures proper coagulation and curdling of the milk. Rennet tablets are convenient and easy to use, providing a standardized amount of rennet per tablet. These tablets can be sourced from animal, microbial, or plant origins, depending on the cheesemaker's preference and the desired characteristics of the final product.
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Salt and acid
The addition of salt is important for flavour, but it also serves a functional purpose. Salt plays a role in the fermentation process by regulating the activity of bacteria and mould, helping to control the development of flavour and texture.
Acid is also a critical component in the process of making goat cheese. The "coagulation" method, which is used to make creamy goat cheese, combines goat's milk with heat and acid. This process breaks down the milk into curds and whey. The curds are then collected and drained to form the cheese. Citric acid is a common choice for this process, as it is easily accessible and can be purchased or may already be available in your kitchen if you do a lot of DIY projects. Lemon juice and vinegar can also be used as acids in the cheesemaking process. The acid is first dissolved in water and then added to the goat's milk in a large saucepan. The mixture is then heated gently over medium heat until it reaches 85ºC/185ºF.
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Moulds and refrigeration
Moulding and refrigeration are crucial steps in the process of making goat's milk cheese. After heating the goat's milk and adding a curdling agent, the milk separates into curds and whey. The curds are then collected and drained, and this forms the basis of the cheese.
To mould the cheese, you can place it in a mould or roll it into a log. Beeswax wrap, plastic wrap, or wax paper can be used to easily roll the cheese into a log shape. The ends of the wrap are then twisted and folded to secure the cheese. At this stage, you can also add dried herbs and spices, such as chives, thyme, rosemary, tarragon, or basil, to the cheese. For a sweet variation, you can even drizzle honey and cinnamon on the cheese.
Refrigeration is an essential step in the cheese-making process to ensure the safety and quality of the final product. The Aiellos, a couple who own a small goat dairy business, purchased a refrigerated truck body and hired a mechanic to set it up for them. This allowed them to age their cheese properly. They also invested in stainless steel pails to collect the dairy product and tubing to transport the milk from the storage tank to the cheesemaking room's vat.
It is worth noting that the type of cheese you decide to make will influence the moulding and refrigeration process. For example, the Aiellos chose to make feta cheese, which does not require an expensive cheese press or additional labour-intensive processes like brining or turning. Feta can be packaged and placed in a cooler for two months without needing further attention until delivery.
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Frequently asked questions
The general equipment needed for a home dairy is a stainless steel milking pail, a milking stand, and a nonporous floor, such as concrete, to make cleaning easy.
To make goat cheese, you will need a cheesecloth, a thermometer, a long-handled stainless steel spoon, a saucepan, and cheese molds.
It is best to use full-fat goat's milk, avoiding anything ultra-pasteurized as it won't curdle in the same way.
You will need citric acid, water, and cheese salt (kosher salt). You can also use lemon juice or vinegar as a curdling agent.
Goat cheese can last between 1-2 weeks in the fridge, and it is best kept with slight humidity, so keep it in a drawer if possible.
