I just spent almost the entire day making “Traditional Cheddar” with goats milk. I feel like I wasted the whole day.
The process went as I intended up until I began the Cheddaring Process. Using 5 1/2 gallons, I heated the previously pasteurized milk to 87 F. Added Starter, waited 45 minutes, added 1 1/2 Tsp. CaCl and 1 1/4 tablet of Marschal’s rennet. Waited 45 minutes to cut the curd. Everything looked good to this point.
I heated to 101 F gradually. This went as outlined. I then stirred occasionally for 70 minutes at 101 F. I then drained the whey and allowed the mat to form for 15 minutes in the 100 F. water bath. I then began to cheddar turning and stacking the cheese curds every 15 minutes for 2 hours.
When I broke the mat, it was not well adheared together. It came off like flat irregular shapes shale or coin like and very dry.
After first press it was quite dry and still quite loose. After 1 hour and a lot of pressure, the cheese was again very dry and slightly better knit together. It is now in the press for overnight. I fear it may only be fit for the crows tomorrow.
I noticed the volume was quite small for the amount of milk used. Also, the milk did not seem to have the fat content when I poured it from the container to the heating pot this morning.
Could it be a milk issue? Is it possible to make “Traditional Cheddar” from goats milk? Do you see something wrong with the process?
Any help would be greatly appreciated. I have made “Traditional Cheddar” from cows milk in the past and it worked out ok.
JG