Goat Milk

 

 

Velveeta is the brand name of a processed cheese product. Velveeta cheese has been a favorite of families since 1928, and is famously known as a type of American cheese with a texture that is smoother and softer. It is ideal in dips, sauces and grilled cheese sandwiches.

 

How to make Goat Velveeta Cheese?

 

First and foremost, make lactic goat cheese. Lactic cheese requires at least 12 hours to make and 12 hours to drip. But, you can shortened the drip time by constantly pressing the cloth that contains the curds. The drier the curds, the firmer the cheese will set.

 

Ingredients:

 

• 1 gallon plus 1 pint of raw goats milk
• 5 drops of liquid single strength rennet
  dissolved in 1/3 cup of non-chlorine or distilled water.
• 4 tablespoons mesophillic C1 mother culture
• 1 tablespoon butter (no goat butter or margarine)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• *Optional: 20-25 drops annatto

 

Instructions making the Lactic Goat Cheese:

 

• Heat the milk slowly to 86 degrees. Turn off the heat and set the pot of milk aside. Add the mesophilic culture. Stir thoroughly.

• Take 1 1/2 teaspoons of the well-dissolved rennet from the 1/3 cup mixture of rennet. Add the 1 1/2 teaspoons of rennet mixture to the milk at this time. Always stir the milk after adding rennet to prevent the milk from coagulating unevenly.

• Put the lid on the pot and let it sit for 12 hours. This amount of time allows the cheese to become lactic.

• After 12 hours or more, scoop the curds out and into a cloth-lined colander to drain for 10 to 20 minutes. Then, grab all 4 corners of the cloth holding the curds and hang to drip for 12 hours.

 

Ready to make Velveeta cheese?

 

• Place the cheese in a mixing bowl, add the baking soda and salt and beat with mixer. Let sit for 30 minutes. The cheese will have a fluffy texture. Taste the cheese for flavor. Cheese will have a very smooth texture.

• Now, use a double boiler over medium heat. Add 1 tablespoon of butter. Stir the cheese until the cheese begins to melt.

• As cheese begins to soften, add annatto (*optional), which is yellow cheese coloring. Do not let the cheese melt too long. Spoon the semi-soft cheese from the pan into a small square plastic container.

• Now, place the container down into shallow hot water. Water should not be very hot, but warm enough to soften the cheese within your plastic container. After cheese has settled in the container, use a large spoon and remove the butter and liquid that will be floating on top of the cheese.

• Note: Decide what form you want to mold your cheese in, making sure it can be easily removed.

• Place a small piece of plastic wrap on top of the cheese before placing the lid on the container. Allow the cheese to sit in the refrigerator for 4 hours or more. Let cheese sit out for about 5 minutes or more and remove.

• Pour warm water over the bottom of the container to loosen the cheese.

 

Taste and enjoy Goat Velveeta Cheese!

 

 

Nutritional facts.

Per serving (1 ounce) contains 91Kcal Calories; – Fat 6g, Cholesterol 22mg, Protein 6g, Carbohydrates 1g, Potassium 56mg, Sodium 140mg, Sugar 1g.

 

 

More Hard Cheese Recipes. Check them out!

 

 

 

 

                           

Feta                                                             Quark Cheese

                                                                 

 

 

 

 

 

 

 

The recipe is a full-fat version for making cream cheese that uses only goat milk cream. If you prefer a lighter version, you can substitute part of the cream with goat milk. Anyway, I do not recommend using less than half cream, though, in order to get the best flavor and texture for homemade cream cheese. The small amount of rennet used to make cream cheese is what gives it the additional firmness over other soft cheeses such as quark or cottage cheese. *Remember, always add liquid rennet to a few tablespoons of water first and never directly to the milk.

 

 

Ingredients

 

• 1 quart goat milk cream
• 2 Tbsp. cultured buttermilk
• 1 drop double strength liquid rennet dissolved in 2 Tbsp. Water

 

 

Direction:

 

• In a stainless steel pan, warm the cream to about 70° F, stirring to ensure even heating. Add the buttermilk, and mix thoroughly. Stir in the rennet and water mixture, and again mix thoroughly.
• Cover the pot and allow to sit for 24 hours at room temperature. Sprinkle about 1/2 tsp. salt over the mixture, and then whisk lightly to mix.
• Pour the cream into a cheese cloth lined colander placed over a bowl to save the whey for future  use. Let drain for about 12 hours.
• At that time, you can collect the cream cheese from the cheesecloth and place into a bowl for storage in the fridge.

 

 

*Optional – If you’d like a drier, molded cheese, you can place the cream cheese into a cheese mold or a small plastic container with holes in the bottom to further drain and increase the body of the cheese.

 

 

More Cheeses recipes for Beginners. Check them out!

 

 

Ricotta