Making Cheese on the Homestead

Image Gallery CORBIS IMAGES/PICTURES QUEST

by Janet Knickerbocker

My first attempts at cheese-making were less than successful, to say the least. The first batch I made was simply terrible. My dear husband tried, bravely, to eat it. I finally threw it out to the chickens, who eyed it suspiciously and left it for dead. I think a poor possum finally finished it off.

We learn through trial and error, and now I turn out a mighty fine cheese. Two favorite, easy recipes follow.

Cheesemaking is now routine when the goats are producing milk. I make extra and freeze it for the winter. You can also freeze the milk in plastic gallon jugs. The curd made from the frozen milk isn't as solid, but it's nice to be able to make a fresh cheese when the goats are dry. Thaw and shake well to redistribute the cream. Then make cheese as usual.

Supplies:

Goat milk—fresh is the best (If you use canned or powdered milk, your cheese will have a strong flavor.)

Buttermilk (this acts as the starter)
Rennet* (an enzyme that makes the warm milk form curds)
Salt (I prefer sea salt or kosher without iodine.)