#cheesecurds #goatmilk #cookavecdan
Hello, Guys!! Welcome to the video on Homemade Cheese Curds from Goat Milk. If you guys are searching for videos on delicious Cheese Curds from Goat Milk then today's (How to Make Goat Milk Cheese Curds) Video going to be special for you.

Making Process:
I'm using a pot into a bigger one filled with water this is called a baymari.
First, you will need for a litter of goat milk open the fire and let's warm the milk at 88 Fahrenheit once you reach the desired temperature remove it from the heat.
I am using 5 Ingredients to make Goat Milk Cheese Curds.

This is a mesophile type 2 and you need 3 ..16 of a tbsp put the mesophile on top of the milk and cover for 5 minutes. [Mesophile Type II Starter Culture: https://cutt.ly/YAnz3yn]

After 5 minutes you can mix everything together. Watch the video to know why cheese culture is beneficial in the cheese-making process.

After 40 minutes at 88 Fahrenheit add half a tbsp of calcium chloride into a one-quarter cup of water put it in the milk. Stir for 1 minute.
Put a tbsp of rennet into 1 quarter cup of water then add into the milk. [Watch the video to know about rennet]. And stir for 30 seconds.
Put the lid on your pot for 60 minutes and make sure your milk can stay at 88 Fahrenheit.

after 60 minutes make Tessa with a knife. Watch the video to see how i cut the milk to separate the curds. Put a lid on the pot for 10 minutes.
Now put it back in the baymari. Gradually improve the temperature. When you reach the desired temperature every 5 minutes steer very gently the curds for 30 minutes.

Pic the curds in your hand and squeeze it. if it is ready for the next step then use a strainer over a pot and put the cheesecloth in the strainer. drain all the way from the curds.

Bring it away into the pot at 22 Fahrenheit. apply pressure on the curds over the hot way with about 2 to 3 pounds of weight on it.
After 15 minutes cut the curds into fold it over itself put it back in the cheesecloth and apply pressure again for 15 minutes. repeat this step for 4 to 5 times.
when the cheese curds feel very firm and all very well together then it's ready for the next step.
Wight your curds and solt it 2 percent of its weight. then you need to age the curds for 12 hours before eating it.


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