At our goat dairy, we run summer workshops on making cheese. We like these cheeses because they don’t require rennet or even aging. In this article we’ll go through everything from getting the milk to setting up your operation so you can sell the cheese you make.
We have pure Saanen goats, Nubian goats and goats that are a mix of Saanen/Nubian. The Saanen gives volume where the Nubian gives high fat content. The Saanen/Nubian mix gives the best of both worlds! If you’re thinking about buying goats for your farm, read our post onhow to start raising goats.
Breeding Season: Waiting For The Milk
Breeding season, for us, starts anywhere between October and December. The does and kids do better when it starts getting warmer, so we want the goats to kid usually the last of April.
We take that date and count backwards 145-155 days—a goat’s approximate gestation period—to see when we want to breed the goats. The exact date also depends on estrus of the goats. If they have gone past their estrus cycle we will have to wait another 21-28 day cycle.
We do not take the kids away from their mothers. We leave them until they have been weaned. We do take any excess milk they have during this time.
Milking And Cheesemaking Season
Milking and cheesemaking starts in earnest for us around the last of May to the first of June. In years past we have only milked by hand. As arthritis sets in, we are now using a milking machine.
We conduct workshops on making different types of cheeses but are only licensed to make/sell aged cheeses. We do have a “farm kitchen” where the milk and cheese are processed. The milk goes directly from the milking parlor to the farm kitchen.
You do not want to leave your milk out for too long before processing or refrigeration. This can cause “off” flavors in your product.
Some of the cheeses we make here are our Homebrew Cheddar, Chived Cheddar and Hopping and Wining Tomme.
The Hopping Tomme and Homebrew Cheddar are brine-washed in a beer made from our hops to reduce mold growth. The Wining Tomme is brine washed in wine made here from wineberries.
After developing a hard rind (about 3 days of air drying) we use beeswax (wax we save from our honey harvest) to coat. We make a chevre that we use in our poundcakes.
Queso Blanco, Or Vinegar Cheese
One of the most simple and versatile cheeses we show people how to make is our Queso Blanco, or vinegar cheese. You can start this in the morning and have it for your evening meal! This cheese doesn’t require rennet or culture.
这种奶酪有多种用途。它不融化,可以烘焙,油炸,用于炒菜,酱汁和用作豆腐的替代品。它的口感和马苏里拉奶酪相似。它也被称为Paneer/Panir。根据牛奶的脂肪含量,这个食谱应该是1又1/2-2磅。
Items Needed
- A 1-gallon (at least) Stainless Steel or Enamel Pot. Never use aluminum with milk.
- Thick cheesecloth.Note: I useflour sack towelsinstead of cheesecloth.
- Ladle
- Thermometer (candy or digital)
- Colander (preferably stainless steel)
Ingredients
- 1 gal. whole milk
- 1/4 c. vinegar (either kind, you can also substitute lemon juice)
- Kosher salt as desired
Directions
- Put the pot directly over medium-high heat. Stir frequently to keep the milk from scorching, until it is heated to 185-190 F.
- Using the thermometer keep a watch on the temp. When you get to 190 slowly add the vinegar, a little at a time, until you see the curds and whey begin to separate. You can go up to 200 degrees but, donotboil.
- When the curds have settled, ladle into a colander lined with cheesecloth. Tie the corners, when cool enough to handle, into a knot and hang the bag somewhere it can drain (possibly over the sink) for several hours or until the texture suits you.
- Remove the cheese from the cheesecloth and eat fresh or prepare for later use. The cheese can now be crumbled (add salt and/or herbs if desired) and used like feta or can be molded (also with herbs or berries if you wish).
这种奶酪可以冷冻或储存在冰箱里长达两周。把它切成小块,放进自制的油炸玉米饼里,味道很棒。你也可以把它们打成面糊,然后油炸。这种奶酪可以浸泡在葡萄酒、果汁或其他不同口味的甜点中!
Making And Selling Cheeses From Your Homestead/Farm
If the cheeses made are for you and your family there is no limit to the varieties you can make and enjoy. On the other hand if the product is to be sold there are guidelines for each state.
You will need a milking parlor. Specification for us, in North Carolina, is a sloping floor with drain and washable walls and stanchion/stand. We also had to have a double sink with a designated side for hand-washing (with sign).
You need warm water which we were able to provide with a tankless water heater that heats as needed or “on demand”. Milk needs to be milked into stainless steel containers/pails. The milk needs to be taken directly to the “cheese kitchen” or designated area for processing the milk.
Milk needs to be strained immediately and processed or refrigerated. The state food inspector will have to inspect and approve your set-up before you can begin selling your product.
Contact your local Cooperative Extension Agency for help or more info. You can also go directly to your Dept. of Agriculture and speak with one of the Food Inspectors.
Raw Milk Cheeses
We are a micro-dairy and do not have a commercial pasteurizer so we must use raw milk in our cheeses. If using raw milk, North Carolina regulations require us to “age” our cheeses 60 days before selling. Batches of our milk must be sent for testing but our state provides the sampling containers, labels and tests for free!
为了“陈化”奶酪,你需要一个恒定的温度(我们的奶酪需要55-60度),我们没有奶酪洞穴。我们得到许可使用一个小的“宿舍”冰箱,我们保持在我们需要的温度。这些奶酪必须每天翻面。
If you are wanting to make different kinds of cheeses and can source pasteurized milk from a licensed dairy that is another option.
Along withmaking soap在美国,制作奶酪是一种相当简单的方法,可以充分利用羊奶。有自己的食谱或技巧吗?在评论区留言吧!
苏珊·蒂普顿-福克斯和丈夫艾伦·福克斯继续着家族传给她的耕作和保存习俗。她在北卡罗莱纳扬西县举办了农场讲习班,“讲习班留在”农场上。Follow her on Facebook:The Mushroom Hut @ Fox Farms.
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