Fresh milk in my coffee on a cold morning. A chilled glass of milk along with dinner. A bowl of yogurt and oats for breakfast.
All good things coming from goat milk.
But my favorite goat milk food: Cheese
Types of Cheese
I mentioned in an earlier post that yogurt is made from filtered, still warm, goat milk. Cheese is as well.
We make three main types of fresh cheese at the farm:
- Chevre - defined as cheese made from goat’s milk
- Fromage - soft, spreadable cheese made from goat’s milk
- Feta - a white, salty cheese made from goat’s milk
During my time in the dairy kitchen I made chevre.
A batch of chevre starts with filtered goat milk poured into a stainless steel pot.
I add culture to the milk. After a few minutes I stir the milk with a stainless steel spoon to help disperse the culture.
Next, I add rennet - the enzyme used to coagulate cheese. We have a special stirring pattern to mix in the rennet. If we stir too long, a fuzz appears on the spoon. The fuzz indicates a ruined batch. Thankfully, I didn’t see any fuzz.
I label the lid and set the covered pot on the counter.
Twenty-four hours later I remove the lid. Looking inside the pot I see a white circle (the curd) and a yellow liquid (the whey). It is time to separate the curd and whey. After lining a strainer with cheese cloth, I pour off the whey before letting the curd slide into the cheese cloth. I rock the cheese cloth to remove more of the whey.
The drained whey is not wasted. We feed it to the chickens or dogs.
After removing as much whey as possible, I tie the cheese cloth and hang it over a tray. More whey drains during this time. We want the cheese to be as dry as possible.
After 24 hours I put the cheese into a labeled gallon Ziplock bag. The cheese is chilled - in either refrigerator or freezer - until needed.
When Soell, our cheese-maker, receives an order, he will add seasoning to the cheese. He also keeps the wwoofers’ fridge stocked with flavored cheeses.