Patrick Oconnell
Goat's milk cheddar cheese is a tasty alternative to traditional cow's milk cheddar. It is made using goat's milk, which some people with dairy allergies can tolerate. The cheese has a mild, soft texture and a fresh, fruity, and light flavor. Making goat's milk cheddar cheese involves heating milk to a specific temperature, adding diluted rennet, cutting the curds, and then heating and stirring them before adding salt. The curds are then pressed, dressed in cheesecloth, and aged. The final product is a delicious and versatile cheese that can be used in various dishes, from pizza to tacos.
| Characteristics | Values |
|---|---|
| Type of Milk | Goat |
| Texture | Soft, Creamy, Pliable |
| Taste | Mild, Fruity, Sweet |
| Rennet | Animal |
| Culture | Mesophilic |
| Pasteurized | Yes |
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What You'll Learn
Goat milk cheddar cheese can be made at home
Making goat milk cheddar cheese at home is a straightforward process that requires just a few ingredients and some basic equipment. The result is a mild, tangy cheese that's perfect for cooking, pairing with wine or fruits, or adding to savoury dishes.
To make goat milk cheddar cheese at home, you'll need the following ingredients:
- Full-fat or raw goat's milk (avoid ultra-pasteurized milk as it won't curdle as well)
- A curdling agent such as citric acid, lemon juice, vinegar, or rennet diluted in water
- Non-iodized salt, such as cheese salt or kosher salt (sea salt can also be used, but add it after the cheese has curdled and drained)
You will also need some basic equipment, such as a cheesecloth, a sieve, a cheese spoon, a thermometer, and a 2-pound cheese press.
Here's a step-by-step guide to making goat milk cheddar cheese at home:
Step 1: Combine Milk with Heat and Acid
Start by combining the goat's milk with heat and acid, a process called "coagulation." This will cause the milk to break down into curds and whey. You can use a curdling agent such as citric acid, lemon juice, or vinegar to achieve this.
Step 2: Drain and Scoop Curds
Line a sieve with cheesecloth and pour in the curds. Allow the whey to drain for around an hour. Alternatively, you can bundle the cheesecloth and hang it from a faucet to drain.
Step 3: Add Salt and Form the Cheese
Add salt to the drained curds and mix well. You can now form the cheese into a block or roll it into a log. To roll it into a log, place it on a piece of wax paper, beeswax wrap, or plastic wrap and shape it. Secure the ends, then place it in the fridge to chill and set.
Step 4: Press the Cheese
Place the cheese into a cheese press and apply pressure in stages. Start with 20 pounds of pressure for 15 minutes, then increase to 30 pounds of pressure for an hour. Finally, press at 50 pounds of pressure for 12 hours.
Step 5: Salt and Age the Cheese
Remove the cheese from the press and rub salt over all its surfaces. Continue to rub salt on the cheese once daily for three days, flipping it frequently. When the surface is dry, you can wax it. Age the cheese at 50° to 55°F for 4 to 12 weeks, depending on your desired level of sharpness.
Your homemade goat milk cheddar cheese is now ready to enjoy! Store it in the fridge, where it will last for 1-2 weeks, or freeze it to extend its shelf life to up to six months.
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It has a mild, soft, fresh, fruity, and light flavour
Goat's milk cheddar cheese is a mild, soft, fresh, fruity, and light-flavoured cheese. It is made from goat's milk, which is known to be a good alternative for those with dairy allergies. Goat's milk cheddar cheese has a creamy body and is less sharp than traditional cheddar cheese made from cow's milk. This is due to the lower levels of acid development in goat's milk, which gives it a milder taste.
Goat's milk cheddar cheese can be made at home using a cheese-making kit and raw goat's milk. The process involves heating the milk to a specific temperature, adding diluted rennet, and allowing the mixture to set. The curds are then cut and heated gradually, stirred, and drained before being pressed and salted. The cheese is then aged for several weeks to develop its flavour and texture.
The mild, soft, fresh, fruity, and light flavour of goat's milk cheddar cheese is a result of the lower levels of acid in goat's milk compared to cow's milk. This results in a less sharp and more delicate flavour. The fruity and light notes in the cheese are enhanced by the creamy body and texture, creating a well-rounded and pleasant taste.
Goat's milk cheddar cheese is a good option for those who enjoy a milder, less sharp cheese. It is also a suitable alternative for those with dairy allergies, as goat's milk is often better tolerated by those with sensitivities. The cheese can be enjoyed on its own or used in a variety of dishes, such as pizza, tacos, and pasta.
Overall, the mild, soft, fresh, fruity, and light flavour of goat's milk cheddar cheese offers a unique and delightful taste experience, providing a gentle and refreshing twist on traditional cheddar cheese. Its delicate flavour and creamy texture make it a versatile ingredient that can enhance a variety of culinary creations.
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It is made from whole pasteurized goat milk
Goat milk cheddar cheese is made from whole pasteurized goat milk. This type of cheese is formulated to have a soft, creamy, and pliable body with a mild goat milk flavor. It is also known to have a fresh, fruity, and light flavor.
Goat milk cheddar cheese is a great alternative for those with dairy allergies. In fact, some people who are allergic to cow's milk may be able to tolerate goat milk as it has different properties. For example, it has smaller fat globules that are more easily digestible and it contains higher levels of short-chain fatty acids, which can have anti-inflammatory properties.
Goat milk cheddar cheese also has a different nutritional profile compared to cow's milk cheddar cheese. It is generally lower in fat and calories, and it contains more calcium, potassium, and vitamin A.
Making goat milk cheddar cheese involves a similar process to making regular cheddar cheese, but with some key differences. For example, the milk used is pasteurized goat milk, and the cheese becomes a washed curd cheese to prevent further acid development, which could lead to a sharper taste.
Overall, goat milk cheddar cheese is a delicious and healthy alternative to traditional cow's milk cheddar cheese. It has a mild and creamy flavor, and it is a good source of important nutrients. For those with dairy allergies or sensitivities, it can be a great option to still enjoy the taste of cheese without the negative side effects.
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Rennet is added to the milk and stirred
To make goat milk cheddar cheese, rennet is added to the milk and stirred. This is a crucial step in the cheese-making process, as it causes the milk to coagulate and form curds. The type and amount of rennet used can vary depending on personal preferences and the desired outcome, but it is typically diluted in water before being added to the milk. In Julie Ott's recipe for goat milk Colby/Cheddar cheese, she uses 1/4 + 1/8 tsp of animal rennet diluted in 1/4 cup of water, with the amount doubled if using pasteurized milk.
The addition of rennet is a delicate process, as too much can cause the milk to curdle too quickly, resulting in a less-desirable texture in the final cheese product. Therefore, it is essential to carefully measure and dilute the rennet before adding it to the milk. Once added, the mixture is typically stirred gently to ensure even distribution of the rennet and to prevent the formation of lumps.
The milk used in this process can be raw or pasteurized goat milk, depending on the cheesemaker's preference and the availability of the milk source. Some people, like Julie Ott, even keep their own herd of goats to ensure a consistent supply of fresh, high-quality milk for cheese-making. This can be a convenient and cost-effective option for those with the necessary resources and knowledge of goat husbandry.
The stirring process helps to distribute the rennet evenly throughout the milk, initiating the coagulation process. The mixture is typically stirred slowly and gently to avoid splashing or creating air bubbles, which could impact the final texture and quality of the cheese. The temperature of the milk is also carefully monitored during this step to ensure optimal conditions for coagulation.
The formation of curds during this stage is a critical indicator of successful cheese-making. The curds are the solid masses that form as a result of the rennet coagulating the milk proteins. These curds will eventually be cut, cooked, and pressed to form the final cheese product. The size and texture of the curds can be influenced by factors such as the type and amount of rennet used, the temperature of the milk, and the stirring technique employed.
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The cheese is then pressed, undressed, flipped, and redressed
Once the curds have been cut, stacked, and weighed, the cheese is then ready for pressing. This step is unique to Cheddar, as the dryness and acidity levels must be carefully monitored to ensure they do not deviate from their desired levels. If left unchecked, the cheese may become overly acidic or chalky. Thus, the curd mass is broken into small pieces and salt is added at a rate of 2% cheese salt to the weight of the fresh curds. This step helps pull moisture from the curd, ensuring the cheese does not become too wet.
After pressing, the cheese is undressed, revealing a new layer of curd that has not yet been pressed. At this stage, the cheese is flipped, and the process of salting and pressing is repeated on the other side. This step ensures that the cheese is evenly consolidated and that the salt and moisture are evenly distributed throughout the cheese.
The process of undressing, flipping, and redressing the cheese is important to ensure the cheese develops a uniform texture and flavour. It also helps to remove any air pockets or imperfections that may have formed during the initial pressing. By repeating the salting and pressing process, the cheese becomes more compact and dense, which is characteristic of a good-quality Cheddar cheese.
Additionally, flipping the cheese helps to ensure even weight distribution during pressing. This step is crucial in removing excess moisture from the cheese, as it allows the salt to penetrate the curd more effectively. As a result, the cheese becomes firmer and more stable, making it easier to slice and grate.
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Frequently asked questions
Goat's milk cheddar cheese is a type of cheese made from goat's milk that has a soft, creamy, and pliable body with a mild goat milk flavour.
Goat's milk cheddar cheese has a sweeter and smoother taste than cow's milk cheddar cheese. It has a fresh, fruity, and light flavour.
To make goat's milk cheddar cheese, you need to separate the curds from the whey by using a cheesecloth. Then, you need to lightly cheddar the curds by stirring them vigorously for 30 minutes. Finally, let the cheese sit for 15 minutes so that the curds drop to the bottom of the pot, and then remove the whey.
