Making Goat Cheese

Hello ya'll


We had a great night last night.  We made the best batch of goat cheese so far!!  So exciting to share it with Kristofer, Lesley and Sergio's brother Ricky.  We did it old school, in the garage.


This is what we did ( Sonia's Goat Cheese Recipe) ADAPTED FROM POPS' RECIPE


 15 litres of fresh whole goat milk
2 tsp of rennet (purchased at Grande Cheese in Woodbridge, ON)
coarse salt

1. Using a propane burner,  add 14 litres to large stainless steel pot (we used the one Pops used-save one litre for later
2. Turn on the burner to medium heat
3. Insert the thermometer
4. Patiently wait until the milk reaches 125 degrees Fahrenheit
5. Mix the rennet with 1/2 cup water and gently stir
6. add the rennet mixture to the hot milk and gently stir
7. Shut the heat off, cover and wait 1/2 hour
8. Pour everyone some wine, light a good cigar and chit chat
9. After the half hour use a large whisk (we use Pop's homemade wooden one) and gently break up the large curds
10. Turn the heat back on low
11. Wait 5 minutes then wash hands
12. Reach in the pot and collect all the curds in the pot and press together in the pot until you have a large ball
13. Squeeze as much milk out as you can then transfer to a wooden cheese form (we have the ones that Pops used (soooo cool)
14. Press the cheese with your palms squeezing out the milk turning the form as to work both sides
15. Place on a plate and cool

The next step will give you at least to ricottas

1. Add the one litre of milk that you saved into the pot
2. Cover,  check occasionally until the milk comes to a gentle rolling boil
3. You will see the ricotta forming at the top
4. Let it gently boil for just a few minutes
5. Turn off the heat
6. With a slotted spoon gently pick up the ricotta at the top and place into drainable containers (I have containers that I have saved when I have purchased it in the store)
7. Do not squeeze or press
8. Let one drain on a plate
9. Take a spoon and some fresh bread at either salt and pepper. or honey and enjoy with wine and family
10. YUMMY

We had a great time sharing stories of how Pops used to make it and Sergio and  Rick's uncles made it in Italy.  The rest of the milk was poured into bottles and Kristofer had some and  I brought some to school for my lactose intolerant friend Cindy.  I saved some and added some dried bread as a treat for the chickens.  They loved that.

I did have a bit of bad news today..When I went to feed the rabbits, one of the baby rabbits had passed away.  Poor little muffin I felt so bad.  I think she had too many babies this time and was not able to feed the runt.  We will see how many babies there are when they start coming out of the nest.  That won't be for about a week.  I'll keep you posted.  The rest of the animals are doing very well.  The new baby goats had their horns burned on Sunday and are doing well.  I even got to give them their needles.  Maybe when I grow up I will be a vet LOL!!

Enjoy your evening ya"ll.