Making your own goat cheese ranges from a fast and simple process, up to a long and complicated one. You can always choose which way you’ll go.
The soft spreadable form of goat cheese, which is also known as chevre is absolutely the best known for soft cheeses. The only thing is that most forms of soft cheeses could be made easily with goat milk. Large quantities of the essential fatty acids, such as capric, caproic as well as caprylic acid. These are responsible for the tanginess and unique aroma of the goat cheese.
How Goat Cheese Is Made
What’s interesting is that cheese from other milk cannot actually duplicate the taste of cheese, since other milk does not really have the abundance of the fatty acids. The water portion of the milk is known as whey and the cheese is made from the solid portion of the milk, known as curd.
Separating the whey from the curd comes in two methods. However, both methods work by acidifying the milk. The first method happens when the bacteria are being introduced into the milk, allowing them to multiply. Such action will convert the milk sugar and lactose into lactic acid. The length of time the bacteria are allowed to remain active will cause more lactose.
Process Reduce of Goat Cheese
Such a process reduces the lactose content of ripened as well as aged cheeses to about 5% or less than that. Since most of the lactose has been removed from such products, they are then recommended as milk alternatives for lactose intolerant individuals.
The second method is done by using an acidifying agent, such as lemon juice or vinegar to create separation. Since the acid is introduced into the milk, the curds will start forming immediately. Once drained, such curds will start making soft and spreadable cheese.
Goat Cheese Recipe
With this kind of cheese, you will have to heat 2 quarts of goat milk, which is for up to 185ºF. Remove it from the heat and stir about 2 tablespoons of lemon juice or vinegar. The milk should start to form small curds that will stick to the whisk or spoon as you keep on stirring. If you think it does not curd enough, then add a few more drops of vinegar.
You can then pour the mixture into the cheesecloth-lined colander, or the sink in order to drain the liquid. Let it drain at room temperature for a few hours until you have reached your desired consistency. Remove the curds from the cheesecloth, and store it in a closed container in your fridge.
If you would like to enjoy making this cheese, you can surely enjoy it in many ways. So, get yourself all the ingredients and materials needed and you’re good to go.