Post by Farmer Nestor on Jun 12, 2010 1:40:21 GMT -8
Materials:
5 liters of fresh goat's milk
Table salt
Rennet or milk coagulant
Spatula or kitchen knife
Cheese mold or any perforated tray
Cheese cloth
Cheese wrapper
Scoop or dipper
Basin
Measuring spoon
Kitchen thermometer
Ladle
Caseerole or cheese vat
ice or cold water
Procedure:
1. Determine the weight of the milk
2. Add table salt and stir
3. Filter the milk
4. Pasteurize the milk at 72 deg C for about 5 minutes then immediately cool to 35-42 deg C
5. Add required amount of rennet to coagulate the milk for 20-25 minutes
6.Test whether the coagulum is ready for cutting
7.Cut the curd using the kitchen knife or spatula
8. Leave the curd undisturbed for 5 minutes
9. After 5 minutes, stir the curd slowly. Remove the whey until 35% has been removed.
10. Scoop the curd and pour evenly into cheese molds with cheese cloth
11. Drain the cheese in the cold room or refrigerator 10 deg C for 3 to 4 hours.
12. Cut into desired sizes of about 180 grams to 200 grams per pack.
13. Wrap and store in refrigerator or cold room at 5 deg C
Note:
Recipe used was from DTRI UPLB under the supervision of Prof. I.V. Gomez and Prof. Aida Lanaca
Goat's milk acidity test before pasteurization.
The two OGF First lady pasteurizing the milk at 72 deg C for 5 minutes
After the milk has cooled down between 35-40 deg C you can now add your rennet
Check after 30 minutes
Cutting your curd
Removing the whey
Draining
Voila!!
5 liters of fresh goat's milk
Table salt
Rennet or milk coagulant
Spatula or kitchen knife
Cheese mold or any perforated tray
Cheese cloth
Cheese wrapper
Scoop or dipper
Basin
Measuring spoon
Kitchen thermometer
Ladle
Caseerole or cheese vat
ice or cold water
Procedure:
1. Determine the weight of the milk
2. Add table salt and stir
3. Filter the milk
4. Pasteurize the milk at 72 deg C for about 5 minutes then immediately cool to 35-42 deg C
5. Add required amount of rennet to coagulate the milk for 20-25 minutes
6.Test whether the coagulum is ready for cutting
7.Cut the curd using the kitchen knife or spatula
8. Leave the curd undisturbed for 5 minutes
9. After 5 minutes, stir the curd slowly. Remove the whey until 35% has been removed.
10. Scoop the curd and pour evenly into cheese molds with cheese cloth
11. Drain the cheese in the cold room or refrigerator 10 deg C for 3 to 4 hours.
12. Cut into desired sizes of about 180 grams to 200 grams per pack.
13. Wrap and store in refrigerator or cold room at 5 deg C
Note:
Recipe used was from DTRI UPLB under the supervision of Prof. I.V. Gomez and Prof. Aida Lanaca
Goat's milk acidity test before pasteurization.
The two OGF First lady pasteurizing the milk at 72 deg C for 5 minutes
After the milk has cooled down between 35-40 deg C you can now add your rennet
Check after 30 minutes
Cutting your curd
Removing the whey
Draining
Voila!!