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Curd Nerd Newsletter Edition #28
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G'day Curd Nerds. Goat's Milk. Sometimes it's an expensive product with which to make cheese, but the difference in flavour compared to cow's milk is worlds apart.
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Goat Milk Cheddar
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I've been meaning to make more goat's milk cheeses on the channel, however, I've never been able to find a reliable source of reasonably priced goat's milk that has not been ultra-pasteurised. That was until one of our dozens of local supermarkets decided to stock goat milk from Calermeade Farm. I rang the dairy to confirm the pasteurisation method they use and found that the milk was pasteurised to 72°C / 161.6°F for 2 seconds, which is perfectly fine for cheese-making.
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With that main hurdle out of the way, I cobbled together a simple stirred curd cheddar version using goat's milk. As it was the first time in ages that I'd made a goat's milk cheese, I thought it best to start with a basic recipe to create and share with you. I modified my Farmhouse Cheddar recipe and adapted it for the properties of this alternative milk.
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The recipe was a breeze and I had no issues during the process; it is one of the simplest cheeses I've made in a while. It's perfect for beginners!
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So, please take the time to watch the video to see how I created this stunning white Goat Milk Cheddar.
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Home Cheese Making? Why Not!
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Way back in 2015, I was approached by Tamra who’s a journalism student at Edith Cowan University. She is currently writing an article on making your own cheese and wanted to do a quick interview with me to chat about the process of cheesemaking at home.
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I thought my fellow curd nerds would appreciate this little interview.
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WHY MAKE YOUR OWN CHEESE?
I started making cheese as a hobby back in March 2009 after attending a cheese-making class at our local community house in Melton, Victoria, Australia. I love making my produce so cheese was a natural progression from all the preserves and jams that I have already made, with the fruit and vegetables that I grow. It has turned into a passion and a hobby.
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IS IT HEALTHIER TO MAKE YOUR OWN CHEESE?
Yes, I suppose it is. You know exactly what goes into the cheese and can control the quality of the ingredients. I only source the best quality milk and cultures and only use a vegetable-based rennet. You can also have control over the fat content depending on the cheese you make.
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WOULD YOU CONSIDER HOMEMADE CHEESE BETTER?
I believe so. You can make raw milk cheese which is full of amazing flavours, and can age the cheese for as long as you like. Most semi-hard to hard cheese improves with flavour as they age. I have made Cheddar and Hard Italian cheeses that have been left to age for over 2 years, and the difference is incomparable to commercially manufactured cheese. If I were to source a similarly aged cheese from a cheesemonger, it would cost me a small fortune!
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WHAT PROCESSES DO YOU USE THAT DISTINGUISH YOU FROM THE COMPETITION?
Not sure what you are after here. I don’t believe I have competition because I don’t sell my cheese. I am an amateur home cheese maker who shares his craft via video tutorials on YouTube, and via recipes and advice via my Little Green Cheese blog and podcast. The difference from other cheese makers is that I have managed to span mediums via audio, video, and the written word which suits most learning styles.
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HOW LONG DOES IT TAKE TO MAKE CHEESE?
It depends on the cheese. I can make quick mozzarella in 30 minutes and it is then ready to eat, and I can make a Wensleydale that takes 9 hours from milk to final pressing which then needs to age for 3 months. My Parmesan takes about 5 hours to make and needs to age for 12 months before I even dare to eat it.
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WHAT FLAVOURS/ADDED INGREDIENTS WOULD YOU RECOMMEND?
Once again it depends on the cheese, but first and foremost get the best quality milk. I use Pasteurised/Unhomogenised Milk when I can get it as it has some of the best structure I have experienced. When I make Italian cheese I always add a little bit of Lipase enzyme for that piquant flavour, and when making some English-style cheddar I add Annatto colouring to yellow the cheese. Annatto is more for aesthetics than anything as it doesn’t impart flavour in the cheese.
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Salt is the most important ingredient. It is a flavour enhancer and a preservative. Without it, your cheese is more prone to bacterial infection and off flavours. It moderates the bacterial growth within the aging cheese.
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WHAT’S THE JOY IN CHEESE?
That’s simple. The joy is in the eating! There is nothing quite like sharing the company of a matured cheese, aged wine, and old friends. It’s a perfect combination.
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So why home cheese making? Why not! It’s simply so much fun.
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My Cheese-Making Podcast
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Are you looking for more home cheese-making content? Well, I have a treat for you! I've been recording podcast episodes about that very topic since May 2013. With over 100 episodes to learn from, with tips, techniques, and interviews with very interesting home cheese-makers, there is much to learn if you're just starting on this journey!
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If you want something more visual, you can watch most of the recent episodes on the dedicated YouTube Channel "Little Green Cheese Podcast".
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Perfect if you just want to listen to something during the process of making cheese at home!
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Product of the Month - MM100
We now have a new strain of starter culture available for you to purchase. We have limited stock, so be quick! It is a moderate acidifier with some gas and high diacetyl production.
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MM100 contains specific strains of;
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- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
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$10.00
A manageable 50-litre packet of MM100 Mesophilic culture suitable for Continental cheese types (Gouda, Edam, Leerdam and Samsoe) as well as soft ripened, and fresh (unripened) cheeses (Brie, Camembert, Havarti, Blue and Chevre) cheeses.
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Dosage; Use 1/4 tsp. per 4 litres (1 gallon). 1/2 tsp. per 10 L (2.5 gal)
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I've had a flood of feedback that you want a physical version of my two cheese-making eBooks. Well, these have been available for over 2 years, and it seems that not many know where to purchase them. So to keep the cost of production down, I print and spiral bind them myself. You can pick up both books in a bundle below.
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$80.85 $72.77 inc GST
Get both of Gavin's cheese-making books in a bundle. Keep Calm and Make Cheese (book 1) and Keep Calm and Make More Cheese (book 2) with 10% off the RRP.
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If you have any questions about home cheesemaking, the best place to get them answered is during my weekly live stream "Ask the Cheeseman". Ask your questions in the chat and I will be more than happy to attempt to answer them for you.
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Thanks for reading and don't forget that if you have any questions about cheese making or want to book some consultation time with me, just reply to this email and I'll get back to you promptly.
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