I want to make cheese....

[peachick]

... but I dont have dairy goats.
I have several lactating fainting goats though... who have some HUGE udders. One mom is curently being weened, the others have young kids.
How much milk would I need if I tried to milk 2-3 does???
can I milk them over a 3-4 day period and keep it in the fridge??

 

[PattySh]

Most recipes call for 1 gallon but am sure you can use 1/2 gal you will just get less cheese. We make the vinegar cheese it's really easy. We usually add garlic and chives after making it. We generally make 2 gal batches. The cheese is awesome crumbled over pasta with tomato sauce. You can make cheese with milk gathered for several days. I would say 4 days is a reasonable time. Ours doesn't last that long . The cheese is delicious. I hope the girls let you milk them. I used to milk my angora goat when I had her and her milk was fine.

 

[Georgiamainers]

Most recipes call for 1 gallon but am sure you can use 1/2 gal you will just get less cheese. We make the vinegar cheese it's really easy. We usually add garlic and chives after making it. We generally make 2 gal batches. The cheese is awesome crumbled over pasta with tomato sauce. You can make cheese with milk gathered for several days. I would say 4 days is a reasonable time. Ours doesn't last that long . The cheese is delicious. I hope the girls let you milk them. I used to milk my angora goat when I had her and her milk was fine.

Would love your recipe!!

 

[elevan]

Most recipes call for 1 gallon but am sure you can use 1/2 gal you will just get less cheese. We make the vinegar cheese it's really easy. We usually add garlic and chives after making it. We generally make 2 gal batches. The cheese is awesome crumbled over pasta with tomato sauce. You can make cheese with milk gathered for several days. I would say 4 days is a reasonable time. Ours doesn't last that long . The cheese is delicious. I hope the girls let you milk them. I used to milk my angora goat when I had her and her milk was fine.

Would love your recipe!!

Sounds like the super easy cheese recipe...

Half gallon of milk
1/4 cup of vinegar (or lemon juice)
Seasonings of choice

Heat milk gently to 185* over medium low heat
Remove from heat and add vinegar
Don't stir
Once curds develop then pour into a cheese cloth lined strainer
Drain 2 hours
Mix in seasonings
Put into an airtight container

At least that's my vinegar cheese recipe...

 

[Georgiamainers]

Thanks for sharing. Was just watching a youtube video on it. Looks super easy to make. Think my neighbor makes this and adds lots of garlic and chives. It's so good! Another reason I got goats.

 

[PattySh]

That's it, hubby made it this week with wild leeks. Wow was that good. He's generally the one who makes the cheese here. Has a double recipe draining right now. Received 45 free fall gold raspberry bushes (we dug them) off Craigslist from a nice lady one town over. Put them in yesterday and it's raining today so I am so excited. I am going to take her some fresh eggs and freshly made goat's cheese. Note: We also add salt when adding seasonings.

 

[elevan]

You can also leave out the "seasonings" and just add salt and then some cream and make your own homemade Cottage Cheese.

 

[peachick]

this is great! thanks guys!
I'll start milking tomorrow.

 

[Ariel301]

You get approximately one pound of cheese from a gallon of milk if you are using it unpasteurized. Pasteurized milk will have a lower yield. So...you can do the math from there based on how much cheese you want to make. You can also store the milk in the freezer until you have a lot. It takes exactly the same amount of time to make ten pounds of cheese as it does to make half a pound.

 

[elevan]

You get approximately one pound of cheese from a gallon of milk if you are using it unpasteurized. Pasteurized milk will have a lower yield. So...you can do the math from there based on how much cheese you want to make. You can also store the milk in the freezer until you have a lot. It takes exactly the same amount of time to make ten pounds of cheese as it does to make half a pound.

Good advice. But consider too that if you're experimenting and unsure of the taste result you have the potential to waste less when you only make a small batch.