-Organic Goat Cheese
-Goat cheese is more easily digestiable compared to cheese made from cows milk
- LYNN HAVEN
GOAT MILK CHEESE
414 Chruch Rd. PIne Bush, NY 12566
Contact Lynn Fleming
-HOW To make it
Pasteurizing:
Filter the goat's milk and heat it to 162° F.
Remove from burner and cool to 100°F.
Goats Cheese Process:
Dissolve 1/2 of a rennet tablet in 1/8 cup of water, (rennet tabs can be found in the pudding/Jello section of your grocery store).
Pour the rennet water, plus a quart of goats milk, in a yogurt maker, or thick pottery jug or thermos, along with a teaspoon of plain yogurt. (I've added some eBay auctions of yogurt makers for you at the bottom of this page. That way you get to see what they look like and get the best deal if you're interested in buying one.)
Incubating the Goat Cheese
Incubate the mixture (let it sit in a warm spot - 90° F) for 2-3 hours until the mixture resembles curds and whey (looks like thick globs of yogurt in a milky soup).
Filtration of the Cheese Curds
Pour the mixture into supported coffee filters (you might have to fashion a contraption that allows the liquid to filter out and away from the cheese).
Give this dripping filter process approximately 5-8 hours to complete the filtration task in the refrigerator.
What's left in the filters is goat cheese.
-www.farmandfood.org
www.coonridge.com
http://www.frenchentree.com/france-food-cuisine/DisplayArticle.asp?ID=2598
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