Hard goat cheese
Description
Suitable both for holidays and everyday meals. Goat cheese is very tasty. Of course, its flavor varies depending on the milk, but overall it is much milder, with a very soft texture and many holes. It is very easy to make. From one liter of milk, you get about 100 grams of finished cheese.
Instructions
- 1
Step 1
Pour the milk into a saucepan, add the bacteria, stir, and leave for an hour. Then add the required amount of rennet to the milk (see the package). Heat to 30 degrees, cover, and leave for another hour. After an hour, drain off some of the whey so that the remaining whey only slightly covers the cheese.
- 2
Step 2
After an hour, drain off some of the whey so that what remains barely covers the cheese. Heat the curds to 37°C, stirring constantly. You want a grainy texture that springs back slightly when pressed. Transfer the curds prepared this way to a colander. Let the liquid drain for one hour on one side and one hour on the other.
- 3
Step 3
Then place the cheese under a press for about 6 hours, starting with a weight of 0.5 kg and gradually increasing to 1.5 kg. Then place the cheese on a board lined with paper towels so it dries for 12 hours. Then add salt to the cheese. The required amount of salt is 2% of the weight of the cheese. Rub the salt into the top and bottom surfaces and the sides.
- 4
Step 4
Store the cheese in a cool place for 2 weeks. Turn it over daily.