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.
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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.