Cana De Cabra; Es Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, slowly heat the goat's milk to 32°C (90°F). Stir gently to prevent the milk from sticking to the bottom.

2. 2

   Add Ingredients

   Once the milk reaches the desired temperature, remove it from heat. Add the mesophilic starter culture and calcium chloride, stirring well for even distribution.

3. 3

   Add Rennet

   Let the milk sit for 5 minutes, then add the rennet and stir gently for about 30 seconds. Cover the pot and allow the milk to sit undisturbed for 1 to 2 hours, or until a clean break is formed.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into small cubes (about 1 inch). Let it rest for 5 minutes, then gently stir the curds for 10 minutes.

5. 5

   Cook the Curd

   Slowly heat the curds to 38°C (100°F) over 30 minutes, gently stirring to keep them separate. Once the temperature is reached, maintain it for another 30 minutes.

6. 6

   Drain the Curds

   Line a cheese mold with cheesecloth. Pour the curds into the mold and press gently to remove excess whey. Sprinkle cheese salt over the top.

7. 7

   Ripening

   Cover the cheese and let it rest at room temperature for 24 hours. Afterward, move it to a cool place (around 10-12°C or 50-54°F) to age for at least 2 weeks, flipping it every few days.

8. 8

   Final Touches

   After 2 weeks, the cheese will develop a soft, creamy texture. It can be wrapped in cheese paper and stored in the refrigerator for up to a month.