Smoked goat cheese

Smoked Goat Cheese – A Homemade Delight

How wonderful it is to enjoy the authentic flavors of home-cooked foods, isn't it? This process not only connects us with nature but also provides the satisfaction of savoring a delicious cheese made from our goats' milk. Smoked goat cheese is a recipe that has been passed down from generation to generation, bringing back memories and beautiful moments spent around the table. So, let’s venture together into making this smoked goat cheese, which will surely become a treasure in your pantry!

Preparation time: 30 minutes
Draining time: 40 minutes (or more, depending on the desired texture)
Aging time: a few hours in the fridge + 1-2 days in brine
Smoking time: a few hours
Number of servings: 10-15 servings, depending on preferences

Ingredients

- 8 liters of goat milk
- 0.9 ml rennet with pepsin
- Coarse salt (for preservation and salting the cheese)
- Water (for brine)
- Buckets (for milking and storing the cheese)
- Strainers and cheesecloth (for draining)
- Smoker (for smoking the cheese)

Step by step

1. Milking the goats
If you have goats, start by milking them. Use a clean bucket, and the freshly obtained milk is essential for making quality cheese. If you don’t have goats, you can use store-bought goat milk, but make sure it is of good quality.

2. Preparing the milk
Pour the 8 liters of milk into a bucket. If the milk has been stored in the fridge, it is best to let it sit at room temperature for 1-2 hours before adding the rennet. This will help in forming the cheese more efficiently.

3. Adding the rennet
Add the rennet to the milk. Stir gently with a wooden spoon, then cover the bucket and place it in a warm spot, in the sun or a warm area of the house, for about 2 hours. Check periodically.

4. Checking the separation
After 2 hours, check if the cheese has separated from the whey. If so, stir gently with a wooden spoon to help with the separation. Let it sit for another 15-20 minutes.

5. Draining the cheese
Prepare a strainer and cover it with cheesecloth. Carefully pour the cheese into the strainer, allowing the whey to drain. Stir gently to speed up the process.

6. Forming the cheese
After draining the cheese, place it into the desired shape, covered with cheesecloth. Apply a weight on top to help remove excess whey. The draining time depends on how firm you want the cheese: 30-40 minutes for a soft cheese, up to 1-2 hours for a firmer cheese.

7. Salting the cheese
Remove the cheese from the cheesecloth and place it in a container. Sprinkle coarse salt over the entire surface of the cheese and leave it in the fridge for a few hours to absorb the salt.

8. Preparing the brine
Meanwhile, prepare the brine: boil water with coarse salt. The brine is salty enough when a fresh egg floats in it. Let the solution boil for a few minutes, then let it cool.

9. Preserving the cheese
Place the cheese in the bucket and pour the cold brine over it. Make sure it is completely covered. Leave the cheese in the brine for 1-2 days for even salting.

10. Smoking (optional)
If you want to turn the cheese into a smoked delight, remove a piece from the brine and soak it in cold water to desalt for about an hour. Then, place the cheese in a nylon stocking, tie it with a string, and put it in the smoker for a few hours.

Serving and combinations

Smoked goat cheese is perfect served on a slice of homemade bread, alongside fresh tomatoes and onions. It can also be used as an ingredient in salads, pasta, or cheese platters. A delicious combination could be with olives and a bottle of dry white wine.

Nutritional benefits

Goat cheese is a good source of protein, calcium, and healthy fats. It is also easier to digest than cow's milk cheese, making it an excellent choice for those with intolerances.

Frequently asked questions

1. Can cow's milk be used for this recipe?
Yes, but the taste and texture will be different. Goat milk provides a more distinct flavor.

2. How long can the cheese be kept in brine?
The cheese can be kept for a few months in brine if stored in the fridge.

3. Can I use other types of rennet?
Yes, but check the specific instructions for the product, as quantities may vary.

4. How can I vary the flavors of the cheese?
You can add herbs, garlic, or spices to the brine to give it a different taste.

Personal note

For an extra flavor, I like to add a few sprigs of rosemary to the brine. The aroma infuses into the cheese, bringing an unmistakable taste. Experiment with different herbs to find the combination that delights you the most!

Now that you have gone through these steps, you are ready to enjoy a smoked goat cheese, full of flavor and tradition. Enjoy your meal!