Caña De Cabra Recipe
Soft-Ripened, Goat's Milk, Aged 21 Days. Creamy, Mild
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Ingredients
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Cheese Preparation
Aging and Coating
Method
Cheese Preparation
- 1
Collect Ingredients
Gather all ingredients including goat's milk, rennet, cultured buttermilk, sea salt, and calcium chloride.
- 2
- 3
Add Cultured Buttermilk
Once the milk is heated, remove it from heat and stir in the cultured buttermilk. Let it sit for 10 minutes to allow the cultures to develop.
- 4
Add Calcium Chloride
Dissolve calcium chloride in a small amount of cool water and add it to the milk mixture. Stir gently.
- 5
Add Rennet
Dissolve rennet in a small amount of cool water and add it to the milk. Stir gently for about 30 seconds, then stop stirring and let it sit undisturbed for 1 hour.
- 6
Cut the Curd
After the curd has set, cut it into small cubes (about 1 inch) using a long knife. Let it rest for 5 minutes.
- 7
Cook the Curd
Gently heat the curds to 105°F (40°C) over a period of 30 minutes, stirring occasionally to prevent sticking.
- 8
Drain the Curds
Once the curds have reached the desired temperature, pour them into a cheesecloth-lined colander to drain off the whey.
- 9
Add Salt
Once drained, transfer the curds to a bowl and sprinkle with sea salt. Mix gently to incorporate.
- 10
Mold the Cheese
Pack the curds into a cheese mold, pressing down firmly to eliminate air pockets. Cover and let it sit at room temperature for 24 hours.
Aging and Coating
- 11
Prepare for Aging
Remove the cheese from the mold and place it on a cheese mat. Allow it to dry at room temperature for 24 hours.
- 12
Melt Cheese Wax
Melt the cheese wax in a double boiler until it is fully liquid.
- 13
Coat the Cheese
Dip the cheese into the melted wax or brush it on, ensuring an even coating. Allow the wax to harden.
- 14
Aging Process
Place the wax-coated cheese in a cool, dark place with a temperature of 50-55°F (10-13°C) and humidity of 80%. Age for 21 days.
- 15
Final Touch
After 21 days, remove the cheese from aging and brush off any excess wax. Optionally, sprinkle the cheese with herbs like thyme and rosemary for added flavor.
