Since my source of fresh goat milk has dried up for a couple of months I decided to experiment with some Meyenberg powdered goat milk. My first attempt was using 1 quart of reconstituted goat milk and cutting the recipe down to 1/4 of the 1 gallon procedure. It worked...sorta. The curds were very weak and fell apart during the first minute of slow stirring. I went ahead and drained the whey and got 4.40z of cheese that resembled Ricotta and had a mild goat flavor. I salted it and let it sit a couple days in the fridge and it was okay but not close to the flavor I had been getting with fresh goat milk.
Experiment #2
I mixed 8 scoops of Meyenberg powdered goat will with 1 gal of 0% fat skim milk from Wal Mart. (sell by date Aug 18)
added 1/8 lipase in 1/4 cup water and 1/8tsp calcium chloride. Heated to 86F and added 1/8 tsp MA011 mesophillic culture and let set for 60 minutes
1/4 tsp of liq veg rennet in 1/4 cup of water. Stirred for 1 minute. And let sit for 60 minutes.
Very good curd formation. Custard like consistency.
Cut curds to approx 1/2 inch squares. Let sit for 10 minutes and then slowly stirred for 20 minutes. Transferred curds to cheese cloth and let it hang for 5 hours.
Cut the cheese into approx 1 inch squares and salted with 1 Tbs of cheese salt.
Put into glass bowl and covered with plastic wrap and into the refrigerator.
Joan described the cheese squares as "like tofu". They are firm and slightly plastic. It already has a fairly strong goat flavor.
Looks a success so far. The picture at the top of the page is the results after sitting overnight in the fridge.
Yield = 1lb 11.5 oz
