First goats milk anything, let alone a cheese.
Halloumi (Goats) 3/30/14
1 gallon goat milk
Starter none. Bring to 90F over 30 min.
Rennet. 1/2 tsp veg set 10min
Heat to 130 45 min.
Cut 2" leave at 130 5 min.
Use whisk to break into rice size curds. Stir at 130 5 min.
Layer with chopped fresh mint in cheesecloth lined colander, drain 60 min under 8 lbs saving whey.
Heat whey to 190.
Slice cheese 1 1/2 inch thick.
Cook sliced cheese in whey 20 min.
Pack in 10% brine.
4L Ran-Cher Acres goats milk, pasteurized, not homogenized.
.9ml calf rennet in 60ml distilled water solution
6% brine solution
11:00 put goats milk in double boiler 16.0C bringing to 32.2C
11:41 temp 24.2C
12:00 temp 28.5C
12:25 temp 31.2C
12:33 temp 33.5C
12:38 added rennet solution, let set 10 min. Full floc 5:45 (just for a test)
12:48 temp 33.5C started climb to 54.4C
13:03 target 40.5C actual temps 35.2C center 41.0C side
13:18 target 47.5C actual temps 38.9C center 47.6C side
13:33 target 54.4C actual temps 44.7C center 53.4C side
13:38 cut curd 2”, separated, heating until 54.4C
13:48 finished stirring curd, temp 54.8C
13:55 transferred to cylinder mould, layered with fresh chopped mint leaves, put under 6.6kg for 60min,
13:56 heating whey to 87.7C
14:45 removed from mould, cut 1.5” slices, put in hot whey 86.5C for 20min cook
15:07 one disc floating, removed to cool
15:13 second disc floated, removed to cool.
15:25 added to 6% brine
Made ricotta of of goats milk whey and loose mint leaves from exterior of discs. Will weigh later when drained.