How to Make Portuguese Goat Cheese
- 1). Line the colander with cheese cloth two to four layers thick and allow the cheese cloth to hang over the edge of the colander 2 inches or more. Place the colander in the sink.
- 2). Screw the S-hook into a board or cabinet over the sink where the cheese can hang to drip and age.
- 3). Pour the milk into the 6-quart pot and slowly heat on low heat until it is between 190 and 200 degrees Fahrenheit. Turn off the heat. Watch the milk closely as it heats. Do not let it get above 210 degrees Fahrenheit.
- 4). Slowly pour the lime juice into the milk while stirring. Once the lime juice is added, stop stirring and allow the milk to curdle.
- 5). Place the pot of curdled milk in a cool place and do not stir it. Take the temperature every five minutes or more until it has reached 100 degrees Fahrenheit. Do not allow it to cool too much.
- 6). Pour the salt evenly on top of the curdled milk. Cut into the curd with the narrow edge of the spoon by pressing into the curd as if you were cutting a pie into eight even pieces with each cut meeting in the middle.
- 7). Pour the curd from the pot into the cheese cloth-lined colander and allow most of the liquid from the curd to drain out. Bring the four corners of the cheesecloth together over the curd and lightly press the curd into a round shape with your hands. Tie the four corners of the cheese cloth together at the top of the cheese curd.
- 8). Hang the cheese on the S-hook by the cheese cloth knots. Allow the cheese to hang for 12 hours or until it is the consistency you want. The longer the cheese hangs the more firm it will become.
- 9). Take down the cheese from the hook and untie or cut the cheese cloth. Dump the cheese curd into the casserole dish and mold it into the dish by pressing it out to cover the bottom of the dish until it smooth on top without holes or spaces. Cover the dish with the lid. Place the cheese into the refrigerator for at least 12 hours to allow it to cool and solidify.
- 10
Cut a triangular shaped slice out of the cheese to use a small amount at a time or invert the pan on a piece of wax paper to remove the whole wheel of cheese.