If you have goats you need to have lots of ideas for things to make with goats milk, because in the spring, if you decide to milk your goats you have lots of extra around. While I do freeze much of my goats milk, I have come across a couple super simple recipes for making cheeses.
The first recipe I’m going to teach you is how to make a cream cheese:
To make cream cheese – which I like to spice up you will first need to make yogurt out of your goats milk. (or you can buy plain Greek yogurt and make it from there).
How to make yogurt from goat’s milk:
- 1/2 gal milk
- 2- 3 tbs fresh plain yogurt
Heat up to 110 degrees then pour over yogurt, set 1/2 gal jar on top fridge for 12 hours
I’m pretty sure he went and found that lid pretty quickly, you never want to leave your yogurt exposed like that because you will end up with not very friendly bacteria quickly.
Now to make the cheese spread, also known as Labne, this is what you will do:
You can also use Italian herbs instead of garlic and mint. You don’t have to use the olive oil. It goes really great with zucchini or yellow squash chips (dehydrated zuchinni sliced into chips).
Now for the Feta cheese recipe:
1 gallon of whole milk – Pasteurized NOT ultra pasteurized
Warm milk to 80 degrees
2 teaspoon of salt
½ teaspoon 30% calcium chloride solution dissolved in 2 Tablespoon of water (if you are using raw goats milk you don’t need this)
1/8 teaspoon mild lipase powder dissolved in 2 Tablespoon of water
1/8 teaspoon Mesophilic A culture
30 drops of vegetable rennet dissolved into 1/4 cup of water
I use raw goat’s milk, salt, yogurt, lipase powder and junket tablets (you can get them in the grocery store) 1/2 tablet per gallon of milk.
For a cheese press I have a #10 can that I took the top and bottom off of, a bowl, cheese cloth (muslin, not the cheese cloth that you get from the grocery store) and a weight, which for me is sometimes a mason jar filled with water.
You would take out the lid piece put your cheese cloth down inside so that the edges go out over the top, then put in your curds, fold the cloth back over the curds then put the “follower/top” back on and put your weights on that. If you use a shallow bowl like this one you need to hang around and every little go dump out the whey/water that will collect in the bowl.
Before you get ready to press your curds you can also add in dried tomatoes, and/or Italian seasonings or basil. You can always leave it plain, but in my world view, spice is the zest of life!
Don’t throw your whey away!! Use it to make Whey good bread or pizza dough by substituting the whey instead of water in your recipe. You can freeze it in plastic ziplock bags for use when you are ready to make your bread or pizza dough.
Make cheese, it’s easy and fun and there is something about eating and serving homemade cheese that makes it special, because you know where it came from and what went into it.
When I first started making cheese this is the kit I used to “get my feet wet”. Simple recipe/directions are included and everything (except the milk) you need to make mozzarella and ricotta cheese. Now if you are wanting to use up your goat’s milk because you have so much of it you don’t know what to do with, perhaps you might want to start with this kit that has the ingredients you need to make goats milk cheese.