A rich and creamy tasting fresh cheese from your goats milk.
Dosage: 1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
Directions: Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslin (U2) for 6 hours and refrigerate for up to a week.
If after the 6-12 hrs. the curd has not formed well or perhaps has overset with lots of whey on top, check the temperature and times. More time or a bit warmer temp will improve the weak curd formation. This may be extended to 24 or even 36 hrs in extreme cases. If the curd is too firm with much whey, then it could be possible the milk had developed too much acid on its own before making cheese. Also check the time and temp and reduce these if needed.
The ideal time to ladle and drain this cheese is when a bit of whey (1/8-1/4") has pooled on top of the curd and perhaps the curd pulls slightly away from the pot edge or cracks.
Fresh milk will perform differently as seasons and weather changes.
Culture Includes: s.lactis, s. cremoris, s. lactis biovar diacetylactis, malto dextrin and vegetable rennet.
Storage: Keep packets in the freezer, they will last up to 2 years.