A new recipe I found in the Barnyard in your Backyard book Goat section page 225... I made a batch today and have the curds setting in the (home made) molds in the fridge... we'll see about the claim it's a grateable cheese in about 2 and a half hours!
Heat one gallon of raw goat milk to 185 degrees F and keep there for 5 minutes.
Add 1/2 cup of lemon juice to separate the curds.
Drain the whey and stir in a 1/2 teaspoon of salt.
Press the drained curds into molds and set the molds in a strainer to drain further.
In about 2 hours you should have about 1.5 lbs of mild tasting hard cheese to grate...
Wrap the cheese in plastic wrap and keep in fridge for up to two weeks!
I made the molds from butter containers (food grade plastic) by melting holes with a heated piece of metal about 1/16th of an inch thick (piece of galvanized fencing).
Very curious to see what it will become!
>>>Tried the recipe, two times, once with my new cheese press, and the cheese does not get hard... It's more like panir; not soft cheese, but not hard either. Does not grate but does crumble. I use panir for curry since it does not melt like chevre - but it definitely is not grateable hard cheese :-( The resulting whey is great though!
I started to herb, salt and shape the chevre (2 gallons makes about 7 herbed cones) which I then wrap in plastic wrap and freeze for the rest of the year until milking resumes in spring. I also made cream cheese by whisking not too dry chevre in the kitchenaid (very good!). If only I could make a decent hard cheese :-)
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