INGREDIENTS
omit the lipase for goat's milk
5 l full cream goat's milk
70 g live yogurt culture
2.5 ml (half tsp) calcium chloride ~30% solution in 60 ml, quarter cup, cooled boiled water
2.5 ml (half tsp) standard strength rennet in 60 ml, quarter cup, cooled boiled water
CULTURE and COAGULATE
Warm the milk to 32°C / 90°F.
Whisk in the yogurt and re-warm if necessary.
Stir in the diluted calcium chloride.
Stir in the diluted rennet - maximum 45 seconds stir time! Still the milk after stirring.
Keep the pot warm with a towel wrap.
Culture and set the milk for an hour. Do not move or stir the pot in this period.
CUT the CURDS
Cut the curds into approximate 2.5 cm cubes.
Let the cut curds stand for 90 minutes.
Keep the pot warm with a towel wrap.
COOK the CURDS
Over a 30 minute period warm the curds to 53°C / 128°F.
From time to time, gently move the curds to prevent clumping. Otherwise don't disturb the pot.
Take care not to overshoot the target temperature because this is the upper limit for the bacteria to survive.
DRAIN and PRESS
Drain the whey using a cheesecloth.
Press the curds for half an hour at a low pressure.
Flip and rewrap the cheese. Press for two hours at a medium pressure.
Flip the cheese. Press for eight hours at a high but not maximum pressure. Perhaps skip the wrapping for a smoother finish.
BRINE or DRY SALT
Tracey recommends counter top brining for six hours in saturated brine with 2.5 ml of calcium chloride and vinegar.
Alternatively weigh the wheel. Calculate 2% by weight of iodine free salt.
Dry salt all the cheese surfaces.
Over a six hour period, dry and flip the cheese and add the salt in stages.
Discard any salty whey run off.
CHILL and EAT