Ingredients
1 gallon fresh goat milk
1 tablespoon fresh yogurt (Dannon Plain works well)
1/2 tablet rennet, dissolve in 1/4 cup water
1+ gallon pot with lid (stainless steel with heavy bottom is best; enamel works, but you must stir it!)
Steps
Warm one gallon of fresh goat's milk to 30°C (86°F) and stir it regularly so that it does not burn on the bottom. Remove it from the heat and set aside.
Mix 1 tablespoon of yogurt with an equal amount of milk to blend. Stir the blended yogurt and milk into the warmed milk and mix thoroughly. Cover and and allow the inoculated milk to sit for one hour at room temperature.
While the inoculated milk sits, dissolve 1/2 tablet of rennet in fresh, cool water.
After the inoculated milk has sat for one hour, add the dissolved rennet and stir to mix thoroughly.
Let the inoculated, renneted milk sit covered overnight at room temperature.

Closeup of clean break
Not so clean breakCheck for a clean break the next morning, by which time the milk should have gelled and some of the whey will have separated.
Cut the curd by starting at one side, and cut straight down to bottom. Make the next cut 1/2 inch from and parallel to the first, but sloping slightly (the sliced curd will be wider at bottom than top). Repeat increasing angle with each cut. Turn the pot 90° and repeat cuts. Repeat cuts and turning two more times. The curd pieces should be about ½ inch cubes or slices as you prefer.
With a very clean hand and arm, reach to the bottom and gently lift the curds to stir. Cut the large pieces that appear with a table knife so that they are ½ inch cubes.
Let the cut curds sit, with occasional stirring, for 10-15 minutes until curd is somewhat contracted.
Decant off the whey through the strainer lined with the handkerchief, pouring the curds into the handkerchief. Save the whey for a later step.
Let the cheese drain in the handkerchief until no more whey drains out (about 2-4 hours). It may be drained at room temperature or in the refrigerator, as shown in the image.
Place the drained curds into a bowl. Mix in a 1/2 teaspoon of salt, breaking up the curd.
Homemade cheese Press the cheese into a mold. (See the External Links for how to make your own cheese press.) Line the can with a handkerchief, place the curds inside, fold over the ends of the cloth, place the end on top, and place a weight on top of that. Let sit overnight.
Prepare pickling whey brine (12.5% salt): mix 20 oz of whey (saved from before) with 5 tablespoons of salt. Stir to dissolve. The brine must be acidic or else the cheese will melt on the surface.
Cut the cheese into 1.5 inch cubes and place them in a wide-mouth jar. Pour brine over to cover. Let the cheese pickle for several days in the refrigerator. The cheese will become drier and more easily crumbled with time.
Store in the refrigerator. Rinse before use to remove excess salt.
Warnings
If the culture becomes contaminated at any point, the likelihood of contracting food poisoning from the cheese is greatly increased.
Do not use city tap water to dissolve rennet as it most likely contains chlorine that will make the rennet fail.
Things You'll Need
1 long bladed knife
2 clean sterile handkerchiefs or cheesecloth
strainer
A cheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.
table salt
MAKING HOMEMADE CHEESE
Home Made Cheese
Making cheese has been around for almost 6,000 years. Scientists belive that the Middle East is where it originated, but today it is enjoyed all over the world. The technique was a little different back then, and we have a lot more variety today. However, cheese making spread from there to all cornors of the globe. Today every country in the world enjoys some form of cheese. It can be bought in shops, stands, wholesale, and even on the internet. A great site I found to get any type of cheese or anything cheese related is CheeseSupply.com
The alternative to buying your cheese is making it yourself. It can be a wonderful pastime for you and your family. There is nothing quite like the feel of creating something. Here we are going to go over the basics of what it takes to make it. However, cheese is like wine. The more you find out about it the deeper you see the cheese hole goes. There are only a few simple steps necessary to make cheese and most decently equipped kitchens have the necessary equipment. But, to make cheese that will knock your friends and family off thier feet a kit REALLY helps!
Some of the basic things required are as follows. A heavy stainless steel pot with lid. A non-reactive pot is important because the acidifying milk can dissolve aluminum. Enamel pots would work as well. A heavy bottom is important to evenly disperse the heat and prevent scorching. Scorching affects the flavor and is a cleanup hassle. The size of the pot should be large enough so that you have at least an inch of head space above the milk. A cover is needed for the steps when the milk must sit for periods of time. I bought a high quality five gallon pot like this years ago (expensive). I have never been sorry.
Measuring cups You may need measuring cups ranging from 1/4 cup to a quart. Obviously you can improvise, but accurate measurements improve your success rate. Measuring spoons are occasionally needed.
Thermometer- An accurate thermometer which reads in the range of 32-225 F (0-100 C) is very important. A candy or meat thermometer can work. There are several reasons that accurate temperature is important. The texture of the cheese depends a great deal on achieving a temperature to within one degree. Also, after milk for yogurt is scalded, it must be cooled to 130 F for optimum bacteria action.
Whisk Thorough mixing of starter and rennet is important. A whisk is the obvious choice for this step.
Cheese cloth- The purpose of "cheese cloth" is to catch the curd and allow the whey to drain out. For This you can use cheese cloth bought at any local store. Some other options that have been said to work well are large plain white cotton handkerchiefs, or white non-terry cotton dish towels.
Cheese press is required for the hard cheeses. You can purchase them for a handsome price, or build one {displayed later on}
The Process
To pasteurize raw milk, use a stainless steel pot, or double boiler, heat to 145* and maintain for 30 minutes. {if you are planning to age your cheese for longer than 60 days, you do not need to pasteurize. }
Farm house cheddar 2 gallons of milk 1 packet Direct set culture 1/2 rennet tablet dissolved in 1/4 cup cool water 1 Tablespoon salt {I have used canning salt}
Note -One can get direct set culture and rennet from www.CheeseSupply.com Cheese cloth from Wal-Mart in the material dept.
Heat milk to 85* to 90* add starter culture, stir in well, maintain temperature for 45 minutes. {turn heat off} Add rennet into the milk stir gently for one minute. Make sure it is stirred all the way from bottom to top. Cover your container and let it set undisturbed for 45 minutes. {curds should have formed nicely} Leave it in the pot and Cut the curd into 1/2 inch blocks length and depth of the pot then cut diagonally, let the pot cool slowly, for about 45 minutes, the curds will shrink and the whey will seem to grow, as your curds shrink, stir gently. Cover your pot for about 10 minutes, pour your curds into a cheesecloth lined colander, knot your four corners together or tie it, hang the bag to drain for 1 1/2 hours, pour your drained curds into a bowl and break them up with your fingers, mix in the salt. Pack the curds firmly into a lined mold to the shape you wish, place your cheese cloth over the mold and place 10 pounds of pressure on it .
1. Place a large, smooth bottomed dinner plate inverted in the bottom of a canner (to keep assembly up out of the expressed whey).
2. Place pressing frame can on top of plate. Here I am using a 9 inch length of 6 inch PVC pipe cut from a discard from a construction site. In the past I have used large a tin can with both ends cut out. I FAR prefer the PVC pipe because it does not corrode, and the cheese is removed much easier
3. Lie a very clean cloth over the can
4. Push cloth down into the can to form a "bag." A rubber band stretched around the top is helpful to hold the cloth in place for the next step.
5. Add salted curd into the cloth "bag." Note that the curds should still be warm to allow molding and cohesion into a wheel. The final wheel may crumble if the curds are too cool.
6. "Sweep" all of the curd into the press.
7. Pull up on the corners of the cloth to remove wrinkles between curds and can.
Shake to settle the curds and reduce folds in the cloth.
8. Place wooden block follower on top of cheese. I am using a follower I cut from cypress.
9. Press wooden block ("follower") down on top of curds. Pull up evenly on the cloth all around the circumference to remove wrinkles.
10. Attach inner tube rubber band through canner handles with chopsticks
11. Pull up on attached rubber band, insert a Mason jar underneath so that the band will press the jar onto the wooden block. A half gallon jar exerts more force than a one quart jar.
12. Press down on the jar to exert added initial pressure on curd. Align the tension of the rubber band so that the jar is vertical (and the follower board is horizontal).
14.Apply pressure for 12 hours
Removing the Cheese from the mold
Pressing frame removed from canner.
The cloth is peeled down from the cheese
The follower is removed. The edge will be cut smooth, the c
Cheese rubbed with salt, wrapped in a handkerchief, and
cured in the fridge for 2-3 weeks.
And there you have it the very basics of how to make some awesome cheese. But……that’s just scratching the Surface. If you are REALLY interested in learning how to make some great cheeses check out the experts at www.CheeseSupply.com
Note {the whey is good for breads and biscuits etc., So don't throw it away.}
Confirmation Code: GDVXNFX13289319
References
Donna, from Mo, entered 2002-01-20{www.Kountrylivin.com}
David B. Fankhauser, Ph.D. Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103 {www.biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML}
How To Make Homemade Cheese
Tuesday, November 4, 2008
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