Drunken Goat Recipe
Murcia, ES. Semi-Soft, Goat's Milk, Aged 2 Months. Red Wine-Soaked
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Ingredients
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Cheese Preparation
Red Wine Soaking
Method
Cheese Making
- 1
- 2
Add Rennet
Once the milk has reached the desired temperature, remove it from heat and add the rennet. Stir gently for about 30 seconds, then let it sit undisturbed for 30-60 minutes until curds form.
- 3
Cut the Curds
Using a long knife, cut the curds into small cubes (about 1-inch). Let them rest for 5 minutes.
- 4
Heat the Curds
Gradually heat the curds to 105°F (40°C) over 30 minutes, stirring gently to keep them from clumping together.
- 5
Drain the Curds
Once the curds have reached the right temperature, pour them into a cheese cloth-lined colander. Let it drain for about 5 minutes.
- 6
Add Salt
Transfer the curds to a mixing bowl and add 2 tablespoons of salt. Mix well to ensure even distribution.
- 7
Mold the Cheese
Pack the curds into a cheese mold, pressing firmly to remove any air pockets. Cover and let it sit at room temperature for 24 hours.
Aging and Soaking
- 8
Soak in Red Wine
After 24 hours, remove the cheese from the mold and place it in a shallow dish. Pour the red wine over the cheese, ensuring it is fully submerged. Cover and refrigerate for 2 weeks, turning the cheese every few days.
- 9
Final Preparation
After 2 weeks, remove the cheese from the wine and allow it to air dry on a cheese mat for 1-2 days before serving.
