goat milk gouda

[NimbinValley]

Hello all:

I am about to embark on making a goat milk gouda similar to the 'caprikasse' or 'midnight moon' that some may be familiar with.  Any recipe suggestions or ideas?

Thanks.

[Cheese Head]

Nimbin, welcome to the forum! Sorry, no recommendations, I've only made Gouda type cheese with cow's milk.

[Tea]

Good morning Nimbin and welcome to the forum.  Any milk can usually be subsitituted when making cheese.  Goat tends to have more "flavour/acid" so maybe the use of some ash to soften the cheese might work in this case.

Just my two cents.

[susanne]

goat milk gouda will be white, if you like the look of real gouda, you might want to add anetto, which is a natural colorant for cheese. i used about 10 drops for 2 gallon of milk. now i just leave it white.goay milk does not change the flavor.

[Cheese Head]

Nimbin, some info on colorants/Annatto here.

[sofrube]

I have goats and at times to much milk!! Do you feel that any changes to the recipes will need to be made when substituting goat for cows milk?

[NimbinValley]

Gday.  Ive been making my goat milk gouda now for about 6 months, although it isn't really a gouda.  I ended up using the tomme recipe from this forum and adding a washing step so the final cheese is a lot softer.  I'm pretty happy with it, although I was getting some bitterness which I have dealt with by adding some TA 60 series culture.  I was rubbing the rind with macadamia oil and coffee but have decided to drop the coffee.  The maca oil gives a lovely finish.  Thanks.