Carolyn’s Mozzarella Pressed Cheese Recipe
By Carolyn Alley
Heat two gallons goat milk (sometimes I add a bit more—no need to be right at two) to 85°F and add rennet. I use 1/2 tablet rennet dissolved in about 2 tablespoons cold water, but I’m sure liquid rennet would work. (A whole tablet will do 5 gals.) Stir in 2 tablespoons lemon juice (I use Realemon), cover and let it set until curd forms. (Usually between 45-60 minutes.) I then break up the curd with my hands and slowly heat it up to 110°F. I don’t time it per se, but I think it usually takes about 20 minutes. I stir this all the time because I don’t want the curd to stick together yet. When it reaches 110°F, I hold it there, continuing to stir, for 15 min. (I like the squeakiness of that amount of time.) Then I drain it in a muslin type cheesecloth lined colander, pushing out as much whey as possible. (Reserve some of the whey as the pressed cheese will go back into that later.) It then goes into the press.
Since I usually make the mozzarella cheese in the evening, I let the cheese set in the press overnight. In the morning (or whenever it comes out of the press), submerge it in the reserved whey which has been heated to 185°F. I then let it set in there until it is cool. I used to take the cheese out, wash it off with cold water, dry it off and put it in a plastic bag. But, when the room temperature cheese got to refrigerator temperature, moisture would form inside the bag and I’d have to dry it all over again. I discovered that if I put the pan of whey with the cheese still in it, in the refrigerator, the cheese gets refrigerator temperature cold and after I rinse the cheese in cold water (I just put it under the cold water out of the faucet), dry it off, moisture doesn’t form inside the bag. I don’t age this—use it right away.
Rich Chocolate Goat Milk Pudding
By Shere Crossman
4 cups fresh goat milk
1-1/3 cups honey
1/4 cup butter
3-4 squares baking chocolate
2 teaspoons vanilla
8 tablespoons cornstarch
2 well-beaten farm-fresh eggs
Combine honey, cornstarch, and chocolate in saucepan. Gradually add goat milk and beaten egg. Cook, stirring constantly over medium heat, until thick and bubbly. Remove from heat, add butter and vanilla. Beat until creamy. Chill.
For further enjoyment, use a graham cracker crust and layer sliced bananas with the pudding, or decorate/top with whipped cream or Cool Whip. May also top with crushed chocolate chips and almonds. This dessert can also be served frozen.
Hint: I did try substituting the baking cocoa powder instead of the chocolate squares and it wasn’t very good. Everyone here liked the baking chocolate instead!
Goat Milk Cream Cheese
By Nicci Pretti
4 cups whole goat milk
1 cup cream
2 tablespoons buttermilk
Heat milk and cream to 90°F, then stir in buttermilk. Pour into mixing bowl and cover with plastic wrap. Place bowl in warm area and wrap with towels; let sit for 24 hours. After 24 hours should have consistency of yogurt and not move when bowl is moved side to side. If it does move culture needs more time to develop and let it sit another 6-12 hours. Once it’s firm pour into cheesecloth lined colander with catch bowl. Allow to drain 15 minutes, then fold cloth over cheese and cover colander with plastic wrap. Place colander with catch bowl in fridge for another 12 hours. Remove from cheesecloth and salt to taste and add herbs if desired.
Reshape cheese into balls and wrap them with cheesecloth. Put back in colander to drain more, and cover with plastic wrap. Let sit 36-48 hours depending on the firmness desired.