Aged goat cheese

You’d think I wouldn’t have enough milk to make cheese. But the little bit I get each day from Bebe adds up and then I have to make something. I’ll toss a tablespoon of yogurt into a quart of milk, warm it up–and voila! a quart of yogurt.

Or, the other day, my postal carrier told me about something called cajeta. He often drops off the mail and then we talk about food–spit-roasted rabbits, steamed pumpkin drizzled with honey and mashed up with goat milk. Cajeta was goat milk slowly cooked with sugar until it became a caramel-y goo. The way he was drooling, I knew it had to be good. I had two cups of milk, so I decided to go for it. I had to stir the milk and sugar for an hour. Luckily, Bill was in an expansive mood so we talked and I stirred. The result was a gloppy goo–dulce de leche, great straight out of the jar.

I also made an order through Caprine Supply. Got a hobble, udder wipes, an iodine dip, and cheese molds. I tried making my own out of plastic containers drilled with holes, but they kind of sucked. Armed with these new molds, I hoarded milk and made cheese.

The fresh, triangular stuff turned out nicely. Creamy and light.

Because I had hopes to make aged cheese, I ordered some penicillin culture too. After the cheese firmed up, I started spritzing it with the white mold culture. It formed a rind after a few days left out (but covered to prevent flies).

After 10 days, Bill and I had a tasting. I secretly hoped it would taste like boucheron. Um, no. It wasn’t creamy in the middle, just firm. It kind of reminded me of the cheeses I tried in Portugal. Sturdy, nothing fancy. Definitely edible.

6 responses to “Aged goat cheese

  1. dulce de leche and goats cheese, sounds like heaven to me! I would eat them together even with figs and rosemary.

  2. I made my own cheese for the first time this week too! I used unpasturized cow mil that we got from a local farmer co-op and some rennet tablets I ordered on Amazon. Within an hour after starting I had half-a-pound of fresh mozzarella. It’s not something I’d want to do every day, but if you’re milking over a gallon a day that’s going to be more than a family of three can drink. Make cheese and feed the whey to the chickens and pigs!

  3. Cajeta is essentially the exact same thing as dulce de leche, but by definition cajeta is goats milk or a mixture of goat/cows milk, whereas dulce is cows milk only. Cajeta itself seems to be a Mexican centric food and word, and implying it’s dulce or vice versa is randomly met with scorn.

    In high school, an Argentinian exchange student was really offended when I asked her if she was eating cajeta with her apples. I guess it’s the food equivalent to asking her if she was Mexican? People get oddly offended if you confuse the two, I have no idea why.

    When I moved to south Texas, my local grocery store carried their own brand of cajeta ice cream and it was amazing.

    Sorry for the random drive-by comment. To make up for it, here is a minirecipe:

    Lightly fry fresh flour tortillas in oil until golden brown and lightly puffy, set into bowls/small colander to drain lightly. Once excess oil drips off, sprinkle liberally with cinnamon and sugar or toss in a bag if you love both. After being coated, scoop vanilla bean ice cream into the middle and liberally drizzle cajeta [or dulce] over top.

    The process of frying to bowls takes a few seconds, so the combo of warm cinnamon tortilla + ice cream + cajeta/dulce [bonus points for it being hot and fresh] = aaaamaaaaaaazing.

  4. i lurve cajeta! and you are totes my hero for making successful cheese. yowza! you are out of control, friend.

  5. Hi – I work at Growing Home (you have us in your links list) and tracked back to your site from some hits we’ve been getting. What a great blog you have! And thanks so much for linking to us. –Rebekah

  6. hey darling. for the boucheron-like results i think you need to start with fresh milk warm from the teat. it’s the lactic action that happens with the live warm cultures. at least that is the impression I got. we went to a workshop led by a vermont cheesemaker who makes a cowsmilk lactic cheese that is like a boucheron– dry outside, creamy middle, really amazing. anyway, it looks like your foray into aged cheese was a success. i haven’t got there yet but have gotten pretty good at feta. xo – patrick

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