How to Make Brick Goat Cheese

You can make your own goat cheese

Cheese can be made with just about any type of milk, but fresh goat's milk is one of the best choices for homemade cheese. This recipe uses a gallon of goat's milk and makes a one-pound, round brick of finished cheese.

Things You'll Need

• One gallon of fresh goat's milk
• 1/3 cup yogurt with active cultures
• 1/4 tablet of rennet
• 2 tbsp. salt
• Cooking thermometer
• slotted spoon
• Long knife
• Large bowl
• 4 quart stainless steel pot
• Cheese cloth
• 1 can, 5 inches tall, 4 inches wide with both ends removed
• 1 slightly smaller unopened can
• Baking tray
• Baking rack

Instructions

Preparing the Curd

1. Sterilize the stainless steel pot and lid with boiling water, and pour the goat's milk into the pot.

2. Warm the goat's milk to room temperature, then add the yogurt and mix thoroughly. Let sit overnight at room temperature.

3. Carefully warm the milk to 85 degrees the next day.

4. Dissolve the rennet in 1/4 cup of warm water and add to the warmed milk and stir thoroughly, then cover and set aside for one hour. The rennet will cause the solids in the milk to coagulate into a curd.

5. Check the milk/rennet mixture by inserting a clean finger into the milk to see if the curd has formed and separated from the whey. If not, allow to sit for one more hour and check again.

Cutting and Pressing the Curd and Finishing the Cheese

1. Cut the curd, if sufficiently solidified, in one direction in 1/2 inch strips, then cut across the strips to form small cubes.

2. Warm the curd over low heat and stir it with your hands carefully and gently to break up the curd. Continue to mix the curd with your hands until it reaches 102 degrees F and resembles the consistency of scrambled eggs.

3. Remove the curds and whey from the stove and allow the curds to settle. Pour the curds and whey through a strainer to separate them. Place the curds into a bowl.

4. Sprinkle two tablespoons of salt over the curds and mix thoroughly with your hands. The salt will act to properly cure the cheese and prevent spoiling.

5. Line the large can with the cheese cloth. With a spoon, place the still-warm curds into the can. Cover the curds over with the rest of the cloth and place on a tray. Cover with one of the can lids and place another smaller unopened can on top to act as a weight. Leave for about 12 hours.

6. Remove the cheese from the can after 12 hours and remove the cheese cloth. Rub the outside of the cheese with salt, replace the cloth and allow it to sit on a baking rack in your refrigerator. Overnight, the cloth will absorb moisture from the cheese. Replace it with a fresh, dry cloth daily until the cheese forms a dry yellow rind.

7. Dip the finished cheese into melted wax to seal to protect it. Store in your refrigerator for a month or longer for sharper, more flavorful cheese.

Tips & Warnings

• Because of the acidity produced in making cheese, aluminum pots are not recommended. If your curds float in the whey, it's likely that they were contaminated with gas-producing bacteria and may not be fit for cheese. If you decide to continue and make cheese with these curds, be sure to age it for at least two months to kill any dangerous bacteria.

References

• University of Cincinnati, Clermont College