- 2 liters Fresh Goat’s Milk
- 1/32 teaspoon Mad Millie Mesophilic starter culture
- 1/2 tablet Mad Millie Rennet, Dissolved in non-chlorinated water
- to taste Non-iodized salt (cheese salt)
- to taste Herbs (such as chives)
- 1/8th cup Non-chlorinated water
- Heat the milk to 25℃ in a large pot over medium heat.
- Stir to prevent the milk from scolding.
- Once the milk reaches the required temperature, remove from heat.
- Sprinkle the mesophilic starter culture evenly over the milk and allow to rehydrate for 5 minutes.
- Stir for a few minutes until the culture is well-blended into the milk.
- Dissolve the rennet in non-chlorinated water.
- Stir to dissolve and add to the milk.
- Stir for one minute until everything is well mixed.
- Cover the pot with a lid and set aside. Allow the milk to set for at least 12 hours.
After 12 hours, the curd will have formed and separated from the whey.
- The curds are very fragile so they should be handled with great care.
- Spoon the curd into a fine cheesecloth laid over a sieve.
- Or if your are using cheese or feta molds, cover the inside of the mold with fine cheesecloth and spoon the curd into the molds.
- Leave to drain for at least one day, two if you have the time.
- Half way through the draining process, turn the cheese over in the cheese cloth.
- When done, the cheese should retain it’s shape. If you do not use molds, fold the four ends of the cheesecloth together and twist a few times until the cheese forms a ball in the centre.
- Tie off the ends with string to retain the ball shape.
- Hang the cheese from a cupboard door (or something similar) with a bowl underneath to catch the whey.
- Hang for one or two days and turn the cheese halfway during the process.
Once the cheese is firm enough to hold it’s shape, season with salt and herbs and serve. Access cheese should be covered in plastic wrap and kept in the refrigerator where it will keep for about one week.