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The world is going crazy about goat cheese because 28 grams serving has 102 calories, 6 grams of protein, and many other nutrients. However, making it DIY-style can be tricky as simple mistakes can make it tough. Now, learn how to make goat cheese with rennet perfectly using our curated guide.
- How to Make Goat Cheese With Rennet?
- Frequently Asked Questions
How to Make Goat Cheese With Rennet?
Goat cheese is known as Chèvre in French. They are made either soft & fresh or hard-aged.
And rennet is the critical component, a protease enzyme that curdles the casein content present in the milk. It is used to separate the milk into solid curds for the process of goat cheese-making.
The most basic form of goat cheese is an un-aged spreadable variant consumed with quick snacks such as sandwiches and crackers. There are more dishes for you to explore, but first, you need to know how to make goat cheese with rennet.
Step 1: Prep the Ingredients
- Get Mesophilic culture from any dairy supply dealers who work in the cheese sector
- Get animal rennet from the same shops or suppliers. (There are options for vegan rennet available for vegetarians)
- Goat milk is the main ingredient for making goat cheese. If you have concerns about using raw goat milk, then consider boiling it and cool it down to 86 degrees Fahrenheit before using it.
- Get little salt for the final sprinkles.
Make sure you do not buy Ultra-High Temperature pasteurized goat milk. It is because such milk has a texture that is not good for goat cheese.
Step 2: Adding Culture to Milk
- Make sure that the goat’s milk is around 86 degrees Fahrenheit. (It promotes the development of the flavor)
- Check the temperature with a food thermometer, and dump the milk onto a pot.
- Check the guidelines over the packet of your mesophilic culture to know how much to apply.
- Sprinkle the given quantity into the milk.
- Use a wooden spoon and stir the milk for some time.
- Cover the pot and leave it to settle for around 1 to 2 hours.
Step 3: Add Rennet to the Above Mixture
- For every quarter of the milk, you need to add one or two drops of rennet.
- Give gentle stirs for dispersing the rennet in the milk.
- Keep stirring for a few seconds, and then cover the pot again with a lid.
- Let the milk sit for around 1 to 2 hours.
Step 4: Cutting the Curd Mass
- Observe whether the milk is thickening or not.
- Take a knife to make a single cut on curd mass.
- Check if the knife goes through swiftly without tearing curd mass.
- If it does, then draw cuts over the curd base right after it thickens up. (Waiting for more time will increase the mass of whey and decrease the mass of cheese)
- Cut them in the shape of a checkerboard, preferably squares of one inch in size each.
Step 5: Drying the Cheese
- Set up the draining station for separating the curd from the whey.
- Use a sieve and lay a flour sack over it.
- Set the sieve and sack over a big bowl.
- Use a ladle (e.g., pasta ladle) for lifting the curd pieces from the pot, and then set them onto the towel in a sieve.
- Now, cover the cubes by turning the towel into a bag.
- Hang it somewhere to let the remaining whey drip out.
- It is better to keep the same bowl with whey underneath the bag of cheese. It will let you collect all the whey.
- The more time you leave it to dry, the better will be the results. Leave it for a minimum of 4 hours.
Step 6: Add Salt for Taste
Put the cheese in a mixing bowl, and sprinkle the amount of salt you want. Of course, the amount of salt depends upon the quantity of cheese.
Use your hands to mix the salt with the cheese for even distribution.
You can now go ahead and eat your cheese right away or use it for salads, cheese balls, tarts, and other such dishes.
Visit this website to gain insight into some of the best ways of using goat cheese.
Frequently Asked Questions
Is Goat Cheese Well-Suitable for People With Mild Cholesterol Levels?
Yes! As goat cheese consists of fewer calories and low fat, it can be consumed by people with mild cholesterol levels but in less quantity. Here is more clarity on goat cheese and cholesterol levels
How Can I Make the Goat Cheese Softer and More Spreadable?
If you wish to make your goat cheese more spreadable and softer, you just need to add one or two spoonful of cream or milk and mash them together. The goat cheese will soften up, and you can quickly spread it over your preferred food items. The concept can also be applied to making cheesecake bites.
Can I Prefer Freezing the Goat Cheese After It Is Prepared?
Yes, it is advisable that you freeze the batch of goat cheese immediately after you prepare it. Then, the cheese will last much longer. Also, make sure that the wrapping is tight to hold its texture and maintain the moisture content.
Along with speeding the cheese-making process, using rennet allows you to preserve the aroma and flavor of goat cheese. People say goat cheese has an earthy and tart flavor.
If this is the start of your journey to cheese making, maybe you could consider trying cheeses on different recipes as well. Some of which are veal parmesan, mac and cheese, ham and cheese sliders, and many others.
Now, it is time for you to find it all by yourself. If you haven’t tried it yet, it is time you make it with the help of the steps given in this guide.