- May 31, 2022
- 684
- 1,285
Goat milk always makes me nervous. Raw organic from the farm is $22/gallon. Last time I used it, it blew and $120 went into the trash. I tried a smaller batch from a different farm, and did a low-temp pasteurization while it was still in the jug. Hopefully there will be no problems.
Started out with 3 gallons
The cooking process looks like every other cheese I've ever posted. Stir stuff in, hit temps, add culture, add rennet, set, cut, stir.
This had a really good curd yield.
Here's the final 70# four hour press.
After drying a couple of days prior to applying the olive oil paprika rub.
Started out with 3 gallons
The cooking process looks like every other cheese I've ever posted. Stir stuff in, hit temps, add culture, add rennet, set, cut, stir.
This had a really good curd yield.
Here's the final 70# four hour press.
After drying a couple of days prior to applying the olive oil paprika rub.
Sounds like you need to buy some goats and get into a new line of work! Or maybe I need to start shipping you milk and you can black market sell it for a hefty profit, lol.
