Goat cheese using rennet. HOW????

[natty threads]

There's quite a bit on-line, and I can probably figure it out, but the people here have such great experience.

I bought rennet tabs- junket- that was all that was available.

I have a couple of gallons of goat's milk.

What do I do?

Which are the best links?

THANK-YOU.

[momof23goats]

There's quite a bit on-line, and I can probably figure it out, but the people here have such great experience.

I bought rennet tabs- junket- that was all that was available.

I have a couple of gallons of goat's milk.

What do I do?

Which are the best links?

THANK-YOU.

well, not much with just that. but you could add one, and let it go into curds.
I would take the milk up to just under 100 degrees, then add the rennent according to instrutions on the box.

then put the whole thing in a jelly sleeve, and let the whey drip into a bowl or something. must hang for a while a couple of hours at least.


then press curds into a cheese press, or a jar, for a soft type cheese,like a spread cheese sort of.
or cut your curds smaller, and add a bit of milk for cottege cheese.

[natty threads]

Where can I order starters for different cheeses?

Is there a recommended place?

What will I get with rennet-

Just something like cottage cheese?

Hubby loves that- maybe he'll love goat cottage cheese-

What kind of bacteria do I need to add?

I have buttermilk.

I saw that in a recipe.

???

Thank-you.

[hunybee]

you can use kefir as a starter

[natty threads]

you can use kefir as a starter

For cheese?

[goatlady]

Go to The New England Cheese Company web site - Ricki is THE expert on cheese making and her culture prices are the best around. Sign up for her free email newletter andor/ buy her book How to make cheese. It's THE cheese amking book. I quit using plain rennet as soon as I discovered the culture packets - they already have the correct proportion of rennet added in with the culture that makes different cheese (flavors) like ricotta, cream, chevrot, brie, chedder swiss, everything.

[hunybee]

For cheese?

yah, for cheese.

but i like goatlady's thing too. that's good to have it all ready for each type

[goatlady]

I just found out the name changed, so here's the link

http://www.cheesemaking.com/

You can also use lemon juice, or vinegar or stinging nettles to "set" cheese, but for consistent texture and flavor, for me, it works best to use a culture packet. You also really need a cheese/dairy thermometer cause temperature is critical in setting cheese. You can feed thw whey to dogs, cats and chickens - it's good for them and they scarf it down quick.

[natty threads]

I bought a thermometer and will try mozzarella- using lemon juice and rennet- tomorrow.

Thanks for the cheese link.
I need to get cultures.

Definitely.

Bless!

(Will report)

[grower]

We used to make goat cheese -- a "fromage blanc" soft cheese.
I got liquid rennet from Hoegger's Supply. If I remember correctly, those rennet tabs you buy in the store didn't work too well.

You take the milk fresh from the goat and strain it (or heat up the milk from the fridge to about 100 degrees), then stir in a quarter cup of buttermilk (from the store) and the rennet, and let it set in a warm place until it forms curds (thickened milk about the consistency of yogurt) and whey (the almost-clear liquid swirling around on top).

Take a knife and cut the curds into cubes (to make it easier to handle). Lay a cloth in a large bowl or small bucket (you can use a clean T-shirt or pillow case for this), and pour the curds into it, allowing the whey to drain into the bowl. (Save the whey -- it's got good vitamins and nutrients in it and can be used in cooking, or to feed your animals.) Tie the cloth shut and hang it on a nail over a bowl. Let drip overnight.

Next day, dump the curds into a clean bowl and with clean hands, gently work a teaspoon of salt into the curds, then take about 3-4 ounces at a time and roll into little "logs". Lay on a flat surface with a clean cloth over them, and let them dry overnight. Then wrap them in saran wrap and refrigerate.

ETA: This makes a cheese just like the "goat cheese" you can buy for $4 in the deli at Wal-Mart.