Cream Cheese

Add 1 cup buttermilk to 2 cups warm goat milk and let set for 24 hours. Add 2 quarts warm goat milk and let clabber another 24 hours. Warm over hot water for 30 minutes, pour into a cheesecloth and let drain for 1 hour. Salt to taste. can be used immediately on sandwiches, crackers or any recipe requiring cream cheese.

Feta is a heavily salted cheese which has it's origins in Greece and was made from sheep or goats milk. It is often broken up into small pieces and used to garnish fresh salads. this makes 1 pound. For this recipe we are using goats milk, of course!

Warm 1 gallon of whole goat milk. Add 2 oz. of mesophilic cheese starter and mix in thoroughly. (warm milk to 86 degrees)

Allow to ripen for 1 hr. Dissolve 1/4 rennet tablet (or l/1 teaspoon liquid rennet) in 1/4 cup cool water. Stir gently into the milk for several min. cover and allow to set for 1 hr.

Cut the curd into 1/2 inch cubes. Allow to set undisturbed for 10 min. Gently stir the curd for 20 min.

Line a colander with cheesecloth and pour the curds into the colander. Tie the four corners of the cheesecloth into a knot and hang to drain for 4 hours.

Take down the bag and slice the curd into 1 inch thick slices, then cut the slices into cubes. sprinkle the cubes with 4 T of coarse flake salt. place the cheese in a covered bowl and allow to age for 4 to 5 days in the refrigerator.

If a stronger flavored cheese is desired the cheese may be stored in a brine solution under refrigeration for 30 days. The brine is made by adding 2-1/4 oz. of coarse salt to 1/2 gallon of water.

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Gouda

Gouda is a cheese of Dutch origin. it is washed curd cheese with a smooth texture and delightful tangy taste.

2 gallons whole goat milk warmed to 90 degrees.

Add 4 oz. of mesophilic culture. mix in thoroughly.

Dissolve 1/4 rennet tablet (or 1 t. liquid rennet) in 1/4 cup cool water.

Gently stir into milk for one minute, top stir 3 minutes. Cover and leave the milk to set for 1 hour.

Using a stainless steel knife and ladle cut the curds into 1/2 inch cubes, treating the curd very gently.

Raise the temp. of the curd to 100 degrees during the next 30 min, no faster than 2 degrees every 5 minutes, stirring constantly, but gently.

Continue to stir the curd for the next 30 min. maintaining a temp. of 100 degrees at 10 min. intervals, removing 8 cups of whey from the pot and adding 8 cups of 100 degree water. This should be done three times. (diluting the whey with water gives the cheese it's typical smooth texture) Pour off the whey and allow the curd to matt into lump in the pot.

Line a 2 lb. cheese mold with cheesecloth. add the curd breaking it as LITTLE AS POSSIBLE add the follower and press at 20 lb. for 20 min. turn the mold over, replace the follower and press at 30 lb. pressure for 20 min. Turn the mold over, replace the follower and press at 40 lb. for 3 hr. remove from press.

Prepare a 20 percent brine by mixing 1-1/4 lb. of coarse salt in 1/2 gallon of cold water. This is about 3 cups of salt. Float the cheese in this brine for 3 hr. make sure the container holding the brine is noncorrosive (glass, stainless steel, enamel)

Remove the cheese from the brine. pat dry with a paper towel or clean cheesecloth. Place on a cheese board or cheese mat and air dry at 50 degrees for 3 weeks. Turn the cheese daily. Remove any mold growth during this period by rubbing with cheesecloth dipped in vinegar. After drying the cheese may be waxed.

Gouda may be aged for several months before being eaten. it should be stored at 50 degrees and 85 percent relative humidity and turned several times a week.