Dishing Up Some Tasty Content

GOAT'S CURD


MAY 2014

sagra_cheese

PHOTOGRAPHY by CHRIS CHEN

 

Unpasteurised milk has been the standard for making cheese for hundreds of years. Traditionally cheese was made to preserve excess milk that was left over, preventing spoiling. The best milk to use by far for this recipe is the milk straight from the goat. At Le Fornaci they would milk the goats around 6am every morning, and from 7am they would begin making the cheese from the milk they had processed that morning. In Australia it is still not technically legal to make unpasteurised cheese. But if you can get your hands on some unpasteurised milk (which is possible), it will yield a far more superior result.

INGREDIENTS
3 litres of unpasteurised goat’s milk
0.5g vegetarian rennet
Fine salt
Square shaped cheese baskets, with drainage holes

Bring the goat’s milk to 26 degrees and maintain at that temperature.

Dilute 0.5g of rennet in water at a ratio of 1:10 (rennet to water).

Combine the rennet with the milk and mix well for one minute.

Leave milk in a cool environment (15degrees) for 24 hours.

The next day, cut the curd into small cubes with a sterile knife. Leave the cubes to sit at room temperature for one hour.

After an hour, gently place curds into square shaped baskets filled all the way to the top. Continue to top up the baskets with curd as the whey separates.

Place the baskets in the fridge overnight.

The next day lightly salt the topside of the cheese; then flip and lightly salt the bottom side. The salt is essential for the goat’s curd to survive as it helps to prevent the curd from spoiling.

Place baskets back in the fridge overnight.

The next day, turn the cheese out onto racks and continue to flip the moulds twice a week.

After 3 days the cheese will be Caprino Fresco. Continue to turn twice a week for three weeks for an aged goat’s curd.

RECIPE by GLENN CHOY, SAGRA RESTAURANT

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