I am not allowed to share the recipe yet as Hubs and Koulis felt this first batch wasn't quite perfect. But it included two gallons of goat milk and rennet in a small amount, I believe it was a half a teaspoon, but check online for other recipes to be sure. At the end of the cooking you'll need salt.
Cheesemaking is an interesting process that reminds me of a science experiment. I came over after my husband and Koulis had been working on the brick oven one day and I brought 2 gallons of frozen goat milk with me. Koulis defrosted the milk to prepare for the expermint, um I mean, process.
|After the milk was defrosted, it was added to the pot.|
|The milk was heated to 88 degrees F.|
|After the addition of rennet, the milk began to curdle.|
|See the curds and whey?|
|The curds are gathered up to be placed in molds to drain.|
|The curds are packed into molds.|
|Not one to waste anything, Koulis re-boiled the whey to skim|
off another bit of curds which we used to make a dessert cheese.
That second cheese was similair to cottage cheese, only drier.
Koulis topped it with honey and walnuts.
It didn't last long!