With our friendly Nigerian Dwarf goats we have been blessed with an abundance of milk. I've previously made goats milk soap, yogurt, sour cream and yogurt. More on those in a later blog posting. I've also made several batches of farmers cheese.
Now I know your thinking goats milk? no thanks.!.... BUT...... Having owned a different breed of goat prior (Toggenburg)... THAT was GOATS MILK in ever sense of what your brain tells you.. pungent and not very appealing... The Nigerians are completely different and the milk is so delicious we drink it!.. We've shared it with visitors at the ranch who have stated "tastes like cows milk" . A much higher cream content than other goats. The flavor does not have that pungent "goat" taste. Their milking procedure can be a bit daunting with their size.. We do have a milk station (again for another blog posting).. But a couple of my girls are pretty short in leg hight so it makes for a more tedious milking ... BUT worth it!..
Today we made CHEDDAR!.. YES cheddar cheese from goats milk!.. Now we wont be able to taste this for a couple of months as it cures but I'm really excited on how it is looking. We will post a blog on the taste test. .Its a pretty timely procedure, way more than simple farmers cheese which is basically bringing the milk up to temp, adding rennet(a enzyme that curdles the milk to make cheese). So here we go -
We're using 1 gallon of milk for this process. First you bring the milk up to 85 degrees stirring constantly.
Turn off the heat and add 1/8t mesophilic starter culture stirring gently in an up and down motion with a slotted spoon. Let rest for 30 minutes covered.