Patty's Cheese Bits August 2000

Feta Cheese  1 gallon goat milk  1/4 c. cheese culture or buttermilk  1/8 tsp. lipase enzyme powder (type K)  1.2 tsp liquid rennet  1/2 c cool water  coarse salt, non-iodized  brine solution  Warm milk to 86 degrees, add 1/4 c cheese starter culture or buttermilk. Stir well. Dissolve 1/8 tsp lipase enzyme powder to 1/4 c. cool water. Stir to dissolve and add to milk., stir and let rest 1 hr. to ripen. Stir 1/2 tsp liquid rennet into 1/4 c cool water and stir into milk for 1 min. Allow milk to coagulate for 40 mins. Cut curds into 1 inch cubes, let rest 5-10 mins. Stir gently for 20 mins keeping temp at 86 degrees. This can be best achieved by setting into a sink of hot water. Pour curds into cheesecloth lined colander and tie bag of curds up, let drain 8-12 hrs. After draining the cheese should be very firm, slice into 3 sections, 1" by 3", lay slices on cheese mat and rub all surfaces with coarse salt. this will toughen the surface. Keep cheese covered in a dish during the salting process. keep cheese at room temp for 2 days, rubbing the surfaces daily with course salt. the cheese will beging to smell strong... after 2 days the cheese should be tougher and ready for brine solution, age in brine for 1-4 weeks. BRINE SOLUTION Use 14 ozs of canning or kosher salt (non iodized) to each gallon of cool water. Put into a crock, stainless or non chipped enamel container.. you can even use glass or plastic. Put cheese slices in brine, use a weight to hold cheese down if needed. Age in brine for 1-4 weeks at 40-50 degrees SOAK IN OLIVE OIL before eating if preferred....

RICOTTA 1 gallon fresh whey (not from soft type cheese, does not have enough rennet to make ricotta)  1 & 1/2 qts of goat milk   In large kettle heat whey to 195 degrees, then slowly stir in goat milk. Bring temp to 195 again, stirring to keep from schorching. Ricotta is ready to drain when you see little pieces of forming in pot of cheese. Line a colander with cheesecloth and pour mixture into, hang 1 hr. to drain, when drained add salt to taste. Microwave Mozarella 1 gallon goat milk 1 & 1/4 tsp citric acid powder 1/4 tsp. liquid rennet 1/2 c. cool water   Dissolve 171/4 tsp citric acid into 1/4 c cool water. Add milk and stir well. Heat milk to 88 degrees. Add 1/4 tsp liquid rennet to 1/4 c. cool water. Stir milk mixture for 15 seconds. Let set 15 mins. to coagulate. Cut curds into 1/2 inch cubes and let rest for 5 mins. Using low heat stir gently to seperate curds. slowly bring temp to 108 degrees, stir often to seperate curds and hold at 108 degrees for 35 mins. You do this part on stovetop. Cheese Making Supplies   New England Cheesemaking Supply Company P.O. Box 85, Ashfield MA 01330 (413) 628-3808 (voice) (413) 628-4061(fax) info@cheesemaking.com