Hi,
I decided to try making some semi-lactic goat's cheese. I picked up 2 litres of whole goat's milk, added an ice cube of FD, and after 6 hours a drop of 750 IMCU strength rennet in 1 tbls of water. Then, let it sit another 18 hours. I had curd separation, but, as the goat's milk is UHT, it was very, very soft. I put one scoop in the mould and it pretty much drained through. So, wondering how I could stiffen it up, I've bagged it and will let it drip drain first to see if I can firm up the curds before moulding it. Fingers crossed.
For any Kiwi's here, I've tried Nanny Goat Lane brand of goat's milk.
- Jeff