Smokin' Goat Recipe
Semi-Soft, Goat's Milk, Aged 15 Days.
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Ingredients
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Cheese Base
Smoking Mixture
Method
Cheese Making
- 1
- 2
Add Culture and Rennet
Once the milk reaches temperature, remove it from the heat. Sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently. After that, add the rennet and stir for another 30 seconds. Cover the pot and let it sit undisturbed for 30-60 minutes until curds form.
- 3
Cut the Curds
Once the curds have set and are firm to the touch, cut them into 1-inch cubes using a long knife. Allow them to sit for 5 minutes.
- 4
Cook the Curds
Gently heat the curds to 105°F (40°C) over the course of 30 minutes, stirring gently to prevent matting. Once the desired temperature is reached, maintain it for another 30 minutes.
- 5
Drain the Curds
Pour the curds into a cheesecloth-lined colander and allow them to drain for 30 minutes. Sprinkle with salt during the draining process.
- 6
Shape the Cheese
Transfer the drained curds into a cheese mold. Press the curds gently and then apply some weight. Let it sit at room temperature for 12-24 hours.
- 7
Aging
Remove the cheese from the mold and place it in a cheese cave or a cool, humid place. Allow it to age for 15 days, flipping it every couple of days.
Smoking Process
- 8
Prepare the Smoker
Soak the hickory and applewood chips in water for at least 30 minutes. Prepare your smoker according to the manufacturer's instructions.
- 9
Smoke the Cheese
Once the smoker is ready, place the aged cheese on the grill grate. Add the soaked wood chips to the smoker box or directly onto the heat source. Smoke the cheese at a temperature below 90°F (32°C) for 2-4 hours, depending on the desired smokiness.
- 10
Cool and Store
After smoking, let the cheese cool completely before wrapping it in wax paper or cheese paper. Store it in the refrigerator for up to a month.
