I am going to try first time a goat milk Tomme. do I have to use more rennet than with cows milk?

yes, and even if u r using raw add a little CaCl

cut and allow more five minutes to heal the curds, then be more careful with first stirring after u cut ....

Thanks Nabil,

I’ve already bought the milk - raw - and I’ll certenly do what you suggest.

good luck, goat cheeses are the best .... i always make chevre with white mold (saint Maure) , and Gouda

yes, and even if u r using raw add a little CaCl

cut and allow more five minutes to heal the curds, then be more careful with first stirring after u cut ....

I made yesterday a Tomme style cheese from 10 l milk, I had an additional 1,5 l that I made one piece Camembert.
As per your instructions I was very careful, but I have to say, I was positively surprised to get a very clean cut and a stiff curd.
I am very pleased with the results. now I have to wait 2 weeks for the Camembert and 4 month with the Tomme.

what kind of Tomme cheese u r doing?

can u share us with what u did ?

tonight i will have delivery for 11 gallons of raw fresh goat milk

I hope it isn’t too late!
This is a procedure I gathered from several places:

Tomme

Ingredients:

10 liters Goat Milk (Raw)
2-2.5 gr CaCl
4 tsp Buttermilk
7 tsp Yoghurt
B.linens
13 drops Enzyme
Salt

Making:

1. Heat milk to 32º-32.8º C.
2. Add CaCl diluted with water – stir well.
3. Add culters diluted with part of the milk – stir well.
4. Add B.linens – stir well.
5. Ripening for 45 minutes.
6. Add Enzyme – stir thoroughly 15 sec and leave intact.
7. Curdling time about 45 minutes.
8. Cut the curds the size of hazelnuts - let rest for 5 minutes.
9. Continue cutting the curds the size of large peas - let rest for 5 minutes.
10. Stir the curds gently for 5 minutes – rest curds again.
11. After this rest, scald the curds to 36.7º C over 30 minutes; stir to avoid sticking of the curds.
12. Rest curds for 5 minute and then remove the whey down to the level of curds.
13. Prepare the mold (15-16 cm in dia.) and the cheese cloth in warm water or whey.
14. Transfer the curds into the mold.
15. Apply 3.6 kg weight for 30 minutes.
16. Turn the cheese and apply 3.6 kg weight for 30 minutes.
17. Repeat steps 16 and 17.
18. Apply 11.3 kg weight for 1 h 30 minutes.
19. Turn the cheese and repeat step 18.
20. Move the cheese into a saturated brine and leave overnight (12 hours) at 12.7º C.
21. Dry salt the cheese the next day.
22. After 5-7 days start smearing the rinds.
23. Wash and turn the cheese every 2-3 days for 2-3 weeks.
24. Wash and turn the cheeses 2 times per week for one month.
25. Continue aging another 2 month at 10º-13º C and 90-95% RH.