Mild Feta Cheese

Mild Feta

Sherry Hicklin, Oh

5 qt sweet goat milk, 2 days old
5 drops liquid rennet in little warm bottle
2Tablespoons non-iodized salt

Warm milk to 72-75 degrees, If uncertain of the quality of your milk, pasteurize first and cool to 72 to 75 degrees.
Place rennet in water and stir this into milk. Allow to set undisturbed.
In 1 hour, firm curd should have formed. Cut curd into 1/2 inch cubes.
Allow to rest 5 minutes. Pour curds into cheesecloth lined colander.
Draw corners together, forming a bag. Let hang undisturbed.
When dripping has stopped, place curds in cheese press. Weight it down slightly.
Press for 12 hours. Cut into cubes about 3 inches square.
Add 2 Tablespoons of non-iodized salt to 2 quarts of water. Bring to boil, then let cool. Put cubes of cheese into crock, glass jar or stainless steel or non-chipped enamel ware.
Cover with cooled salt solution. Brine cheese for 3 days, longer for saltier product. Then remove and rinse with cold water and refrigerate for up to 2 weeks.
Freeze for long term storage.


Feta Cheese


Carol Kiser of the Volunteer Sate Goat Breeders Assoc, Tn, and Hazel Mc Teer, Mo

2 1/2 junket rennet tablets or 10 drops liquid rennet
1/2 gallon goat milk

Brine Solution:
2 c water
1 Tablespoon salt

Dissolve rennet in 1 Tablespoon warm water. In a 3 qt stainless steel or enamel pan, heat milk and rennet mix together over medium heat about 8 to 10 minutes, or until coagulates and whey separates,
stirring frequently. DO NOT LET TEMPERATURE GO OVER 212 degrees.

Pour curds into cheesecloth-lined colander. Drain well. When curds are cool enough to handle, form into 3 or 4 balls. If desired wrap each ball in cheesecloth square, twisting ends of cloth together to drain.
Cover cheese; set aside.

When completely cool, dissolve salt in cool water. Place cheese balls in earth ware crock or glass container and cover with brine solution.

Refrigerate overnight before serving. Change brine solution weekly. Keeps about 3 weeks, using raw milk, longer with pasteurized. Drain and slice to serve. Makes 3/4 pound of cheese.

Basic Vinegar Cheese

Basic Vinegar Cheese

1 gallon goat milk
¼ cup vinegar – different vinegars will have a different flavor cheese
(Distilled, apple, red wine)

In a double boiler (so the milk won’t burn) heat the milk to 185 Degrees. Add vinegar and stir briefly. Let it sit for about 10 minutes and strain through cheese cloth-lined colander. Hang to drain. This
will make about 1 ½ pounds of cheese. The draining takes roughly 2 hours. Can be stored in refrigerator for about 2 weeks.

Options you can add:

Salt -without salt a bit bland but sweet

Borusin: place basic cheese in a blender and add garlic, thyme and salt

Cream Cheese: place in a blender and add cream or milk

Ricotta: place in a blender and add a pinch of nutmeg and a little cream or milk

Desert Topping: place in a blender and add a pinch of nutmeg, cream, sugar, vanilla

Pie Filling: Same as above adjust ingredients to taste; add chocolate, fruit, or use your imagination

Cheesecake: add ½ cup of Amaretto to milk and proceed with basic vinegar cheese recipe

Herb Cheese: add spices and herbs to milk then proceed with basic vinegar cheese recipe

The following can be added after the cheese has drained- great with crackers

Jalapeno cheese: Jalapeno peppers, garlic or onions, salt

Onion cheese: 1 T. minced garlic, 1 T. parsley flakes, 1 T. chopped onion, ½ t. garlic salt, ½ t. onion salt, ½ t. celery salt

Hidden Valley Cheese: add a package of Hidden Valley Ranch Dressing-variations; add 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

Smokey Bacon Cheese: ½ cup bacon crumbled, ½ t. liquid smoke, ½ t., celery salt, ½ t. garlic salt

Taco Flavored: 1 package dry taco seasoning mix – variations; 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

Lemon Cheese

5 quarts goats milk – fresh or frozen
1 cup lemon juice concentrate or fresh
salt optional

Heat milk to 165 degrees to 200 degrees. Add lemon juice a little at a time and let the curd set for 1 hour. Pour into cheesecloth lined colander and then hang to drain for about 2 hours. Crumble the curds with your fingers and add salt.

Mexican Cheese Queso

1 gallon milk
3/8 cup vinegar or lemon juice or a combination of both or lemon juice and Jalapeno juice together

Heat milk to 180 degrees, slowly add vinegar. Let sit until curds form and drain in cheese cloth lined colander, hand to dry. This makes a great recipe for fried cheese sticks: roll into sticks, and roll in
beaten egg, cornmeal and seasonings. Deep fry until golden brown.

Recipe: Cheese Tip

If you raise the milk over 150 degrees the cheese will not melt. So if you want a melting cheese keep this in mind.

Have fun! experiment, try new flavors! great with crackers

Mozzarella Cheese

Mozzarella Cheese

1 1/2 teaspoon citric acid (health food stores)
1/4 cup water
1 1/4 gallons milk
1/8 to 1/4 teaspoon liquid rennet (1/4 tab rennet = 1/2 teaspoon liquid)
1/8 cup of water
1/2 teaspoon salt

Stir citric acid into 1/4 cup water and add to the milk.
Warm in a double boiler the milk to 88^ degrees. Dilute liquid rennet in 1/8 cup of water. Stir into the milk gentely for 15 seconds.
Cover and let set for 15 minutes or until it coagulates. Cut curd into 2 inch cubes slowly, taking about 5 minutes to do so.
Let curds rest for 5 minutes. Raise the temperature to 98^ degrees over a 15 minute period.
Continue to stir gently. Keep the curds at 98^ for 15 more minutes stiring gently, trying to keep the curds from matting.
Curds should be firm.
Heat the curds in whey until it is very hot and curds are shinny and look like they are starting to melt. Drain off whey (save).
Knead as if it were taffy. Work in salt to taste.

Optional – at kneading stage you can add dried hot pepper flakes which
makes a wonder Jalapano Mozzerella Cheese.