Agromisa 
Interdev Agroalimentaire  

Recipe for a soft goat cheese

	Type de fiche	Techniques/Technologies
	Mise en œuvre	Agromisa(Pays Bas)
	
	Zone géographique	; 
	Mots clés	FROMAGE DE CHEVRE

Problématique / Objectifs
Utensils for making cheeseTreatment and quality of the milk used;Coagulation of the milk using acid or enzymesSeparation of curds from wheyTreatment of curdRipening of cheeseUtensils have to be cleaned and sterilised either through boiling or chemically. If sterilised chemically, all cleaning agent has to be removed to prevent a slowing down of coagulation. For this recipe, utensils are: a heat source, pan with lid, thermometer, buttermilk or souring agent, rennet, spoon, haybox or newspapers, cheescloth, cheese moulds. Ingredients used are pasteurised goat's milk (see pasteurisation 1,2,or 3), buttermilk or souring agent (see buttermilk and butter, souring agent), rennet, salt, vegetable oil, herbs.Under tropical conditions a refrigerator is needed to cool the semi-processed cheese and the end-product. 
Description/Mise en oeuvre
Warm 10 liter of pasteurised goat's milk to 20 0C and add half a litre of fresh buttermilk. Dilute 200 drops of rennet in some water and stir this carefully through the milk. Place the pan in a haybox or newspapers to prevent it from cooling down. Check next day whether the milk has curdled sufficiently; a little whey on top is acceptable.Cut the curd into cubes the size of a matchbox (5*2*3 cm). After two hourse, transfer the mass to a cheesecloth and let it drain for 12 hours at room temperature. Mix the dry curds with some salt and put them into cheese moulds. Press the curds firmly into the mould so that no air spaces remain and place the mould in a cool place (15 oC).Next day, remove the cheese carefully from the cheescloth and mould. Leave the cheese for a further 24 hours in a cool place. Remove the cheeses from the moulds and turn them daily. Should they become too dry, wrap them in grease-proof paper for example. If you wish to store the fresh goat cheeses for several weeks, place them in a large glass jar which can be closed. Sprinkle a mixture of different herbs over them. Pour olive oil over the cheeses until they are just covered and hang a few twigs of herbs in the oil. Close the jar and put it away in a cool and dark place. Before using the cheeses, let them drain well and use the leftover oil for salad dressing. Roughly 150 g of cheese can be made in this way from 10 l of milk.

Auteur : Rob Witte
Saisie le : 04/09/2001
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