Can I make cheddar cheese from goat milk?

Yes, it is possible to make cheddar cheese from goat milk. While cheddar is traditionally made from cow's milk, goat milk can be used as a substitute. Here's a general outline of the steps involved:

1. Gather Ingredients and Equipment:

- Goat milk (fresh, unpasteurized, and at least 2 gallons)

- Mesophilic starter culture

- Thermophilic starter culture

- Rennet

- Salt

- Cheesemaking equipment (pot, thermometer, draining rack, cheese press, cheesecloth, etc.)

2. Prepare the Milk:

- If the goat milk is not raw and unpasteurized, you will need to heat it gently to 180°F (82°C) to denature the proteins.

- Cool the milk to 86°F (30°C) for the mesophilic culture and 100°F (38°C) for the thermophilic culture.

3. Add Starter Culture:

- Sprinkle the mesophilic starter culture on the surface of the milk and let it sit for 30 minutes to an hour.

- Add the thermophilic starter culture and let it sit for 45 minutes to an hour.

4. Add Rennet:

- Dilute the rennet in a small amount of cold water according to the manufacturer's instructions.

- Add the diluted rennet to the milk and stir gently for about 30 seconds.

- Let the milk sit undisturbed for 40-60 minutes until it forms a firm curd.

5. Cut the Curd:

- Use a long knife or a curd cutter to cut the curd into small cubes of about 1/4 to 1/2 inch.

- Let the curd rest for about 5-10 minutes.

6. Heat and Stir the Curd:

- Slowly heat the curd, stirring gently, to a temperature of 100-102°F (38-39°C).

- Continue stirring for about 10 minutes to ensure even cooking of the curd.

7. Drain the Whey:

- Line a colander or draining rack with cheesecloth.

- Pour the curd and whey mixture into the colander to drain the whey.

- Let the whey drain for at least 30 minutes.

8. Form the Cheese:

- Place the curd into a cheese mold lined with cheesecloth.

- Fold the cheesecloth over the curd and press gently to form a consistent shape.

9. Press the Cheese:

- Place the mold with the cheese in a cheese press and apply gentle pressure to further expel whey.

- Gradually increase the pressure over a period of 12 to 24 hours.

10. Salt the Cheese:

- Remove the cheese from the mold and sprinkle salt on all sides.

- Let the cheese sit for 24 hours at room temperature to allow the salt to absorb.

11. Age the Cheese:

- Place the salted cheese on a wire rack or wooden board in a cool, humid environment (ideally around 55°F / 13°C and 80% humidity).

- Regularly flip and rotate the cheese to ensure even aging.

- The cheese should be aged for at least 2 months before consuming.

Remember, making cheese is a delicate process and it's crucial to follow the recipe and maintain hygienic conditions throughout the process to ensure the safety and quality of your homemade goat milk cheddar cheese.