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Making Goat Cheese Simplified
The special tartness that identifies cheeses made from goat milk from those made from cow's milk is a result of the abundance of three medium chain fatty acids known as caproic, caprylic and capric acid. These medium-chain fatty acids lend a unique flavor to goat cheese that is absent in cow's cheese. They also play an important role in the greater digestibility of goat milk products. Milk consists of approximately 87% water and 13% solids. The process of making cheese consists of separating the liquid part of milk, known as whey, from the solid particles, or curd. The curd consists of casein protein and fat, which together form the cheese. To make cheese, the curd must be separated from the whey. This is accomplished by an acidification process, which can be initiated in one of two ways. The first method involves introducing and culturing bacteria in the milk. The bacteria ingest the milk sugar, lactose, and convert it into lactic acid. The degree of acidification is controlled by the length of time allowed for bacterial growth. Ripened and hard cheeses that are allowed to "age" usually contain a lactose level of only around 5%. Because of the minimal amount of lactose in these products, they are often recommended for lactose intolerant individuals as dairy alternatives. In the second method, an acid, such as vinegar or lemon juice, is used to create the separation. When enough acid is introduced into the milk, curds begin to form. Draining the whey results in a soft, mild cheese that can be eaten immediately. Soft cheeses are made without rennet or other additives, using ingredients easily obtained from a local grocery. Below are two simple soft goat cheese recipes, one of which uses the bacterial method, and one that uses an acid to precipitate the curd. Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does. Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese. Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency. Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator. Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta. You can also add a small amount of non-iodized salt to either cheese, if you wish. Enjoy! Article Directory: http://www.articledashboard.com Maria Garza authors the website www.everything-goat-milk.com - a comprehensive site of information on all aspects of goat milk, including cheesemaking, nutritional qualities, recipes, health benefits and skin care. Copyright: You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain intact. |
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