Bushra Griffith
Lipase powder is an additive used in cheese-making to add flavour, aroma, and texture. It is an enzyme that catalyzes the formation or cleavage of fats (lipids) and is usually derived from the pre-gastric glands of calves, lambs, or kids. Lipase powder is particularly useful when making cheese with pasteurized or cow's milk, as it can help replicate the flavour of cheeses traditionally made with goat's milk, such as feta. When making goat's milk cheese, it is important to note that goat's milk does not curdle in the same way as cow's milk, and lipase powder can be added to enhance the flavour. To use lipase powder, it should be diluted in water and added to the milk before the rennet and after the starter cultures have ripened.
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What You'll Learn
Goat milk doesn't curdle like cow's milk
Goat milk doesn't curdle in the same way as cow's milk. Goat milk curdles twice as fast as cow's milk and the curds are smaller and less formed, resulting in a softer, less dense curd. This means that the mixture can still look fairly liquid after 10 minutes. The curds are the solids that form in the milk, which are mostly proteins, and they become the cheese after being collected and drained. The remaining liquid is called whey.
To make goat cheese, you can use a coagulation method, which involves combining goat's milk with heat and acid. This breaks down the milk into curds and whey. The curds are then collected and drained to form the cheese. You can use citric acid or lemon juice as a curdling agent. However, if you are using raw milk, you can simply leave it out on the counter to ripen and curdle. The natural bacteria in the milk will produce lactic acid, which will cause the milk to curdle.
It is important to note that the temperature of the milk plays a crucial role in the curdling process. For example, rennet, a common coagulating agent, becomes inactive at temperatures above 130°F. Additionally, overheating the milk can cause the curds to shatter. Therefore, it is recommended to heat the milk to around 70-75°C before adding the acid to complex the whey proteins with the casein and increase yield.
When making goat milk cheese, it is also important to consider the type of milk used. It is best to use full-fat goat milk, as ultra-pasteurized milk will not curdle in the same way. Raw goat milk can be used, but it may require more time and experimentation to achieve the desired curdling effect.
Overall, while goat milk doesn't curdle in the same way as cow's milk, it is still possible to make delicious and creamy goat cheese using simple techniques and easily accessible ingredients.
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Heating goat milk to 88°F
Heating goat's milk to 88°F is an important step in the process of making goat's milk cheese. This temperature is ideal for preparing the milk to receive the culture, which is added to turn the milk into cheese.
To heat the milk to 88°F, you can place the pot of milk into another pot or sink of very warm water. It is important to heat the milk slowly and stir it well to ensure even heating. This method ensures that the milk is heated gently and gradually, which is important for maintaining its quality.
Goat's milk has different heating characteristics compared to cow's milk due to its unique composition. It exhibits low stability when subjected to high heat treatments at a natural pH. Therefore, it is crucial to heat goat's milk slowly and gently to avoid compromising its quality.
Once the milk reaches 88°F, you can add the culture. This step is crucial in the cheese-making process, as it starts the transformation of milk into cheese. The culture is typically in powder form, and it is important to sprinkle it over the surface of the milk to prevent clumping and sinking. After allowing a couple of minutes for the powder to rehydrate, you can then stir it into the milk.
Heating goat's milk to 88°F is a delicate process that requires patience and attention to detail. It is an essential step in the art of cheese-making, and it lays the foundation for creating delicious and nutritious goat's milk cheese.
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Adding culture to the milk
Firstly, it is important to heat the milk to the right temperature before adding the culture. For goat's milk cheese, the ideal temperature is around 85°F to 88°F (29°C to 31°C). Place the pot of milk in a larger pot or sink filled with warm water to gradually heat it. Stir the milk continuously to ensure even heating and prevent scorching. This slow heating process ensures that the milk reaches the desired temperature gently.
Once the milk reaches the target temperature, it's time to add the culture. Sprinkle the culture powder over the surface of the milk in a thin, even layer. This step is crucial to prevent the powder from caking or sinking in clumps. Allow the powder to rehydrate for about 2 minutes. This rehydration period ensures that the culture activates effectively.
After the rehydration period, it's time to gently stir the culture into the milk. Use a cheese spoon or a similar utensil to incorporate the culture thoroughly. Ensure that you stir gently to avoid breaking up any curds that may have started to form. The milk and culture mixture should then be allowed to sit for a specific duration, typically around 45 minutes, as mentioned in the Julie Ott's Goat Milk Colby/Cheddar recipe.
During this sitting period, the culture begins to work on converting lactose in the milk into lactic acid. This process not only adds flavour to the cheese but also lowers the milk's pH, creating a more acidic environment. This acidity plays a vital role in the coagulation process, helping the milk proteins to clump together and form curds.
It is important to maintain the temperature of the milk-culture mixture during this sitting period. Keep it consistent at around 85°F (29°C). You can achieve this by using a water bath or any other suitable method to ensure the mixture doesn't cool down too much.
Following this, you can proceed to the next steps of the cheese-making process, such as adding rennet, cutting the curds, and continuing with the transformation of milk into delicious goat cheese. Remember that the specific steps and timings may vary slightly depending on the type of cheese you are making and the recipe you are following.
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Draining the cheese
To drain the cheese, place a cheesecloth inside a sieve and pour the milk into the cheesecloth. Allow the cheese to drain for about an hour. You can place the sieve over a large bowl and collect the leftover whey, which can be used in other recipes. Alternatively, you can bundle the cheesecloth and hang it from a faucet to drain.
After draining, it's time to flavour and mould the cheese. Add salt to the drained cheese and mix well. Then, place the cheese in a mould or roll it into a log. To easily roll it into a log, place it over a piece of beeswax wrap, plastic wrap, or wax paper, and use it to shape the cheese. Finally, twist and fold the ends to secure the cheese parcel.
The total stirring time before draining will be about 35-45 minutes. However, if the curds are still soft, you may need to extend the stirring time by another 10-15 minutes. It usually takes about 60 minutes from the beginning of the curd cut until the curds are ready to be drained and placed in a mould.
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Flavouring and moulding the cheese
Flavouring
The flavouring process is where you can add your own unique twist to your goat's milk cheese. You can flavour the entire batch or adapt smaller portions to individual meals or uses. A simple way to flavour your cheese is to add salt to the drained cheese and mix well. You can also make a herbed goat's cheese by adding dried herbs such as chives, thyme, rosemary, tarragon, za'atar, or basil. These dried herbs can be added at the same time as the milk to distribute them evenly throughout the cheese. Alternatively, you can cover the cheese with fresh herbs, such as chives or dill, once it has been moulded. For a nuttier flavour, you can cover the cheese logs or disks with chopped raw or toasted nuts.
If you want to add a smoky flavour to your goat's milk cheese, you can use Lapsang Souchong tea leaves. Heat milk in a saucepan over medium heat until it is close to a boil, then add the tea leaves and let it steep for 10-15 minutes. Strain the milk into a new dish and discard the tea leaves. Allow the milk to cool before using it in your cheese recipe. This method of infusing milk with Lapsang Souchong can be used to create smoky cheese biscuits or a cream cheese dip.
Moulding
The moulding process allows you to shape your cheese into desired forms, such as logs or disks. To easily roll the cheese into a log shape, place it on a piece of beeswax wrap, plastic wrap, or wax paper and use it to help you roll. You can also place the cheese in a mould to create a specific shape or imprint. For a smooth surface, use a small hard cheese mould, which is also easier if you plan to wax your cheese. If you are making a softer goat's milk cheese, you can simply use a patterned basket cheese mould to create an imprint.
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Frequently asked questions
Rennet is an enzyme-based key ingredient in cheese-making, either from the stomach of young ruminants or plant-based.
Rennet is used to break the solid particles in milk away from the water content to form a solid mass.
Rennet is usually added to the milk after it has been ripened with cultures.
The amount of rennet added depends on the type of cheese being made. Some types of cheese need a firmer curd than others. Goat's milk typically needs 25-50% less rennet than cow's milk.
Yes, rennet can also be derived from plants such as artichokes, nettles, and cardoon thistle.
