goat milk yogurt recipe
Ways For Cheese Making Process for Types of Aged Hard Cheeses & More
Learning the process of making homemade aged hard cheese can be fun to do for a school project or just to save money on the cost of all the types of cheeses that you may fantasy. Cheese making is not all that hard to do once you get the hang of it, and you have fresh core ingredients like milk and rennet. If you have some land for milk animals to graze on, you can then choose to raise your own cow or goat organically (or pour the legal chemicals and growth GM hormone to them, but I am not sure why you would want to do that). A cow can give a lot of milk if she is fresh. A fresh cow means a cow that gave birth to a calf recently. If you have a cow or nanny goat that eats organic grass that animal will give organic milk that you can then turn into homemade cheese. The best part about having your own goat, sheep, or cow is you can dictate what your milking animal eats. If you make sure your milk cow eats organic feed, then your milk will be organic even if it is not necessarily registered.
Once you have the milk, you can make the core milk products without too much trouble. Here is the list;
1. First is obvious, you have fresh milk to drink.
2. Butter is made from the cream that will rise to the top of the glass milk jar. You can skim the cream off the top, if you do not have a cream separator. When you get your jar, say ¾ or so full with cream, then shake the jar of cream until it turns to butter, 20 to 30 minutes.
3. Yogurt that you can also flavour with strawberries, raspberries, or choke cherries is my favourite. We use a pancake berry syrup recipe that we can in quart sealers. You can just add your favourite flavour to the yogurt, that makes it very yummy in deed.
4. After you have made all of that and you still have lots of milk leftover like we did, then there are all sorts of cheeses both hard cheese and soft cheese that you can make. The aged hard cheese process like the gouda, and the edam cheese types will need to set in cool storage for 3 to 6 months to age fully for better taste. Soft cheese like cottage cheese or cream cheese can be eating quickly after you make it. You can try to make different cheeses with the leftover milk until it is all you can eat from a cow. We feed 7 in our household, and after the butter and milk still have lots leftover to make cheese. Making cheese, like any recipe, can go into a train wreck at times. But that does not mean you should give up trying if that happens. If you make a good cheese, you will save a lot of money if you are a cheese lover. Some cheese that we made tasted better than store bought cheese and yet some did not turn out all that great with the first try. You can find the process for the types of aged hard cheeses on the web site, we have most of the recipes up there.
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Cheese Making
Ticks and Fleas
Michaela at Cheese Making first attempts at Paneer and Neufchatel
