Goat Milk Cheddar

Category: Dairy and egg dishes

Kitchen: english

Ingredients
milk	16 liters
mesophilic culture	1/4 tsp
liquid calcium chloride	3/4 tsp
liquid natural rennet	3/4 tsp
salt	2 tbsp. l.

Cooking method

The British claim that they invented this cheese. Back in the Middle Ages, they say, they began to cook it. In the south-west of England in Somerset. This is where the knights were found at the round table, and King Arthur, which means ..., in general, we are not talking about these most heroic Anglo-Saxons, but about cheese.
It is believed that cheddar (or cheddar - whichever you prefer) is the most produced and consumed cheese in the world. The special taste and texture of this cheese comes from the "cheddarisation" process. Brewing, or rather the process of making cheddar is quite lengthy and troublesome, but worth it. You can eat cheddar for yourself right after cooking, it turns out ... grained homemade cheese, and after a few months of aging - ripening - cheddar acquires a spicy taste inherent only to it and even some hardness.
I made cheddar in a cheese factory. But, I will argue, based on their experience, that it is quite easy to cook cheese in a saucepan. As a confirmation, I will show some photos from the "pan" experience.
I will only note that all equipment and accessories must be practically sterile. I use a steam generator - very convenient, and so ... boiling water will help you. In general, everything that will come into contact with the future cheese must be scalded thoroughly.
z]
Milk.
We have goat's milk. It is formed from its Anglo - Nubian goats. I have already said that this is the only goat milk that does not have a specific goat flavor and aftertaste. And, as for other indicators - fat content, protein content, density, etc., the best raw material, if we talk about goat milk, for cooking cheese simply does not exist. This, by the way, was not my idea and I am claiming.
So, we fill the cheese dairy with milk and, with slow stirring, heat the milk to 32 - 33 degrees.
A]
Then you need to add all the ferments and enzymes to the milk. Measuring out the required amount of all these tricky powders and liquids is most convenient using measuring spoons. In any, by the way, pharmacy, you will find - no problem.
First, we introduce mesophilic starter culture. That is, we just sprinkle it on the surface of the milk. We wait for three to four minutes for the grains to swell and carefully, but with unhurried, smooth movements, stir the leaven in the milk. Cover the container with a lid and let stand for forty minutes.
Secondly, dissolve calcium chloride and rennet in 50 ml of water (separately, each, of course). Add the solutions to the milk while also smoothly mixing.
Then cover the container and leave to ferment.
B]
If the milk is of high quality, all the ingredients are, as they say, working, then in thirty to forty minutes the process will be completed.
Here's a bunch that should turn out. Tight and resilient. The serum is almost transparent.
If after half an hour, the so-called. "Clean separation" is not achieved, then leave it, clot, under the lid for another 10-15 minutes.
C]
And then the clot must be cut. For cubes 1-1.5 cm in size. In general, we grind the clot.
D]
And then there will be a segment of the process, the most troublesome, in terms of labor costs, if you do not have a cheese factory. The crushed mass must be stirred for 30 minutes, while gradually warming up to 40 degrees. Exactly. Gradually warming up the mass to forty degrees, stir constantly. Smooth and delicate. The pieces should not stick together while the mass heats up.
It's troublesome if done by hand and in a saucepan.
E]
Turn off the heating, cover the container and leave for half an hour.
The cheese factory is good. I turned off the heating, the water jacket cools down gradually and the mass, settling to the bottom of the container, does not cool down sharply. The pan will have to be wrapped in order to prevent this very sharp cooling.
And after half an hour, you need to remove the excess serum. It is best to do it like this. Through a colander, so as not to violate the integrity of the settled clot and not to cool it.
F]
This is the picture in the cheese dairy.
G]
The remaining whey can be easily removed if a dairy is available. I inserted the catch book, turned on the tap and drained it. If this is not the case, then ..., but you still need to remove the serum. The cheese mass stuck together in one piece will remain at the bottom of the container.
H]
Turn on heating and heat up to 42-43 degrees. Heat for about 10 minutes, until the mass forms a dense spongy piece.
I]
If there is no cheese dairy, then put a saucepan with a clot in another one filled with water and ..., something like this.
J]
And then cut the clot in two. And we start the process of "cheddarization". It is very important to maintain a temperature of 40 - 42 degrees during this process.
K]
Put them on top of each other. Leave on for 10 minutes.
Turn the pieces of cheese together on the other side and leave for another 10 minutes.
L]
Then turn the paired-cut curd on its side and also leave for 10 minutes.
M]
Then to the other side. And again we hold for 10 minutes.
N]
Remove the cheese and cut it into cubes with a side of about 1-1.5 cm
O]
Salt and stir well. Carefully.
P]
Pour all the curd into the molds, compacting as best as possible.
Q]
Cover the forms with lids. Note that it is necessary to carefully align the cheese in the molds so that the lids lie flat.
R]
The first pressing, so to speak, lasts an hour. Load 8 kg.
S]
After it, the cheese must be removed from the mold and turned over, put back into the mold.
T]
And… press with a weight of 16 kg for 12-15 hours at room temperature.
U]
Dry the loaves of cheese on a drainage mat for 2 days at room temperature, so that the crust is completely dry. Turn the cheese periodically while drying to dry evenly on all sides
V]
It is recommended to cover the heads with wax or wrap in a cloth bandage and grease. I used goose.
W]
As soon as the heads dry out, we send it to preservation - aging. We have this process in the refrigerator. Maintain temperature 8-10 degrees, humidity 85 percent.
X]
Cheddar can mature up to 2 years, when a mature cheese with a pungent taste and brittle texture is obtained.
Y]
Two years - I don’t know ... whether it will stay on or not. BUT! This cheese was cut for the New Year. And it was laid in mid-April.
Z]
By the way, the fragility of this very structure has already been achieved. I crumbled almost a quarter of the head to cut off such a slice. The cheese turned out, as desired, dry, fatty, very aromatic, to put it mildly. And taste. It is difficult to convey in words. It is both mildly creamy and spicy ... but still cheesy.
0]
And this head will still lie down. By the way, mold spots appeared on the head of the cheese about a month later. Their sizes are static, only the colors change. Saturation, etc.
1]
Help for the curious. In terms of the amount of ingredients per 16 liters of milk.
• 1/4 tsp. mesophilic culture starter culture
• 3/4 tsp. liquid calcium chloride
• 3/4 tsp. liquid natural rennet
• 2 tbsp. l. salt
Angela at the meal!

Olga VB

I immediately felt like cheese!
No cheddar, I'll go - I'll get a piece of Soviet meatball.

I do not cook cheese
Those. in cheese making, I never went further than paneer. But I read your recipes with pleasure, just for my own sake.about narration.
Well I like your syllable

Ivanych

Thank you ...

Kapet

This is how you need to love cheese, and cooking in general, so as not to sit all day with local bruises and not to smoke moonshine or brew, but to have rare goats, equipment, put in work and effort, and get such a gorgeous cheese!
Musier! Hats off to your culinary talents!

Irina F

IVANYCH! As always, impeccable performance!
The cheese is wonderful !!! I haven't cooked cheese for a long time, and there are no raw materials, but I immediately wanted to find good milk and repeat it!
I continue to quietly (secretly from my husband) dream of a Nubian woman, only now this dream has been added to one more - just awesome Vasha cheese dairy!

Ivanych

Irina F, I understand you ...

Kapet, what are you, honestly ...

Willie

I wish I had such a device at home)))

Jouravl

Ivanych, I proceed to Cheddar from cow's milk and set from Zdoroveevo. Wish you good luck, I will ask questions along the way

Ivanych

Of course - Good luck! ... May you succeed. You can contact with me any time.

Jouravl

Ivanych, unfortunately did not work out. First, the cheese necklace did not work in an hour, maybe the mistake is that I poured calcium chloride later than the rennet one, mixed up the glasses. An hour later I added another rennet, but I still didn't like the necklace.
Then I decided not to deviate from the recipe, everything was according to your instructions, but during the cheddarization process, the halves fell apart and that's it, I salted and stuffed everything under the press.
So, I don’t know what will turn out, but definitely not cheddar. Here is the grain in the dairy
Cheddar from goat milk

Thanks for the detailed description and instructions, I will do more, I hope that it will work out next time.

Ivanych

Look in more detail at the recipes of Olga Lazareva. I think you will learn a lot of useful things for yourself. We learned from her.
After all, my milk was somewhat specific.

Jouravl

Ivanych, yes, goat milk is much fatter and still it is OWN.
It doesn't matter, it's the necklace, I can already feel it, or the milk. But it was very interesting in the process

I worked on the mistakes, I like these guys, they put everything on the shelves. I think this video will be useful. After all, I cut it into two halves, but it was possible to make more parts, then it would not fall apart.
Cheddar from goat milk