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

I have made traditional cheddar, but not with goats milk, but here are some observations.  First, the cream does not separate much from goats milk due to smaller sized fat globules.  You won’t see much cream, but it IS there.  Second, cheddar curds are drier, and that is why the curd mass seems smaller - there’s less moisture in it.  You’re going to need to press with a good deal of weight to get a good knit and as closed a texture as possible.  What is the diameter of your mold, and how much weight are you pressing with?

I thought i would need a bigger mold for a 5 1/2 gal mix so I used my 8” mold. The cheese after I pressed for about an hour was only about 2 1/2 to 3 inches high. I am using (this is approximate due to my spring design) about 150 lbs force on the mold which equates to around 3 psig.

You have gotten a bit on the thin side, but it should be OK.  3 psi is a wee bit light.  I use 4 for mine, and I know of others who use up to as high as 15, which is definitely excessive.  Anyway you’d be good to increase it to around 4 for 24 hrs.  One more thing.  If you eliminate the cheese cloth for the final press, you’ll end up with a smoother surface.  Not necessary, but I like to do that personally.

Thanks, I am going down to up the pressure right now.

Sounds like too much acid is developed, signs are dry and non rubbery (knitted).

Neil - 08 April 2009 12:05 AM

Sounds like too much acid is developed, signs are dry and non rubbery (knitted).

I agree with Neil

how much starter did u use?

I used just over 3/4 teaspoon of “Leeners” Mesophilic A.

oops

i use for 50 pounds milk (7 gallons) 1/4 teaspoon

u put starter for around 25 gallons

I guess I need to rethink the recipe suggested on the Leener web page. They suggest 1/4 tsp. per 2 gal milk.

What I really need to invest in is a PH meter. That will have to be next.

JG

Just a note on PH meters, the prob has a shelf life of one (1) year, even if u used it for 4 months and it craps out they will not support it, at least Omega company does not. And the prob is half the price of the meter, so DONTt get a spare if they offer it.

Thankd for the heads up.