Caña De Cabra Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, gently heat the goat’s milk to 32°C (90°F). Stir occasionally to prevent scorching.

2. 2

   Add Culture

   Once the milk is heated, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate.

3. 3

   Add Rennet

   Dilute the liquid rennet in a small amount of non-chlorinated water and stir into the milk using an up-and-down motion for about 30 seconds. Stop stirring and let the milk sit undisturbed for 1 hour until it forms a gel-like curd.

4. 4

   Cut the Curd

   Once the curd has set, cut it into 1-inch cubes with a long knife. Let it rest for 5-10 minutes.

5. 5

   Cook the Curd

   Gently heat the curds to 38°C (100°F) while stirring gently. Once at temperature, maintain for 30 minutes stirring occasionally.

6. 6

   Drain the Curd

   Pour the curds into a colander lined with cheesecloth. Allow the whey to drain for about 10 minutes.

7. 7

   Mix in Salt and Herbs

   Transfer the curds to a bowl and mix in salt and optional herbs. Adjust salt to taste.

8. 8

   Mold the Cheese

   Pack the curds into cheese molds and press gently to form the cheese. Allow to drain for several hours.

9. 9

   Aging Process

   Remove the cheese from the molds and place on aging racks. Allow to age in a cool, humid environment for at least 2 weeks.

10. 10

    Enjoy

    After aging, the cheese can be enjoyed fresh or further aged for a stronger flavor.