Fresh goat cheese

Difficulty: Easy

Type: Fresh cheese

Preparation time: +/‐ 3 hours

Coagulation: 12-16 hours

Whole milk

Ferment (Freeze-Dried Mesophill, MO-10)

Coagulant (Chymax or Naturen)

Sea salt adjust to taste

Dosage

Milk (in liters)

100

1000

Ferment (pouch)

Unit

0.01
0.5u

0.1
5u

1
50u

Coagulant (ml)

0.4

Cheese vat

Moulds

Ladle

Thermometer

Dosing pipet for rennet

Fill	Fill the vat with whole milk
Pasteurisation (optional)	Hold milk at at least 63°C for 30 minutes, cool rapidly.
Inoculation	Keep the milk to a temperature of 21°C. Add the culture (5u/100L of MO-10 ferment) Stir for 5 minutes.
Rennet	Add the rennet (4 ml/100 litres). Stir for 5 minutes.
Coagulation	Let stand for 14-16 hours at a temperature of 18°C to 20°C. Caution: Do not shake or move the vat during this time. Check the ph and/or acidity from the 12th hour. The pickling pH is between 4.2 and 4.5.
Moulding	Place moulds in a dish for draining. Put curds into moulds using the ladle. Fill the moulds 3/4 full. Fill it up again 15 minutes after, to 3/4. Leave to rest for 6 hours.
Flipping & Salting	Add salt (1 teaspoon) on the exposed surface Turn the mould upside down Salt the other surface Leave to rest for 6-12 hours or until the cheese is < 4°C and sufficiently dry (+/- 27%)
Storage	Put in 250/500g jars Keep refrigerated

Now, if you want to add your personal touch, you can change the recipe by adding different flavors: BBQ, herbs and other spices.

Have fun!