Goat's Milk Vinegar Coagulated Simple Cheese

[sburt42]

Hello all,

My wife and I just started milking our Nubians over the past few weeks so I started to make cheese from the raw milk.  I have made cheese from stored bought milk, but it is not raw, not straight from the goat.  So, it was what I thought it should be nice and soft.  So I wanted to do the same with our raw milk, trying to make some soft cheese.  It did not turn out that way.  It was crumbly and rubbery, plus very bland.

This is how I made it.

1 gallon raw goat’s milk heated for to 175F and held there for 10 min.  Added 1 cup of cider vinegar and removed pot from heat.  Separated the curds from the whey.  I let drain it for two hours.

So can anyone tell me why the store bought worked and our raw did not?

Thanks,

sburt42

[Majoofi]

I'm not exactly sure, but three things come to mind.

One; did you use store bought GOAT milk or COW? The two have noticeably different characteristics.
Two; you're sure you used the same measurements?
Three; the moment you heat the milk to 175 dgs it's no longer raw milk. It's still probably better than store bought but the whole point of raw milk is lost if  you pasteurize it.

[sburt42]

Yes it was store bought goat's milk

[MiaBella Farm]

What kind of cheese are you trying to make?

[Tom Turophile]

Yes it was store bought goat's milk

And was it ultrapasteurized?  That's all I've found.

[sburt42]

No, the store bought mikl was not Ultra-pasteurization nor is mine.

[sburt42]

Right now I just want to start out simple, with a nice soft cheese then harder cheeses.

[MiaBella Farm]

Try this recipe:

1 gallon goat milk
1/2 cup apple cider vinegar
1 - 2 tbsp salt

Warm milk to 90, stir slowly for a few minutes, then remove from heat
Stir in vinegar, after a few moments curds will begin to form
Line a colander with cheesecloth over a stainless steel bowl
Stir the goat milk for another 30 seconds, then pour into colander
Lift the cheesecloth with the curds and gently squeeze to remove any excess whey
Pour the curds into a bowl, add salt and mix with your hands and form into a ball
Cover the cheese and place in the refrigerator for at least 2 days

Otherwise, you can purchase a pre-mixed culture packet from the New England Cheesemaking Supply Company and follow the simple instructions on the packet.  http://www.cheesemaking.com/

Good luck to you! 

[Sailor Con Queso]

I have never seen store bought goat's milk that WASN'T ultra pasteurized. They do NOT have to state that on the label.

[DeejayDebi]

Me neither. Everytime I find goats milk in a store it states somewhere that it's ultra apsteurized or it has a shelf life of 3 or 4 weeks. Sometimes in the small print on the back it will say ESL (extended shelf life) - same thing.