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.
Nimbin, welcome to the forum! Sorry, no recommendations, I've only made Gouda type cheese with cow's milk.
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.
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.
Nimbin, some info on colorants/Annatto here (https://cheeseforum.org/Making/Colourants.htm).
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?
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.