Goat cheese, Velveeta

Velveeta cheese (in particular to brand the American processed cheese) is the ideal place for known for its smooth melting point properties and uses of the invoice and sauces. Now, thanks to Jo Ann, we can make your own "Velveeta" from the goat cheese! Below is a recipe, which he developed himself. I hope that you enjoy!

First, make sure the lactic acid in goat cheese. Lactic acid in cheese requires a minimum of 12 hours and made a 12-hour tipautetaan. The watershed time for rush occasionally the press on the screen, which contains the degrees. The ingredients are the following:

1 gallon plus 1 pint raw goats milk
4 tablespoons mesophillic C1 mother culture
5 drops liquid rennet of one's strength
Dissolve 1/3 Cup of water. I am using distilled water.
1 1/2 teaspoons baking soda
1/2 Teaspoon salt
1 tablespoon butter (not margarine)
20-25 drops of annatto (optional)
Heat slowly to 86 degrees milk. Turn off the heat and set aside the pot with milk. Adds a Mesophile culture. Mix thoroughly.

Take the well-Rennet dissolved, starting from 1/3 Cup of mixture of rennet teaspoons 1 1/2. Add Rennet alloy 1 1/2 teaspoons milk at this time. Stir in rennet is added to the milk always prevent the coagulating milk is unevenly distributed.

Cover the pot and let it sit for 12 hours. Time to become the lactic acid in cheese.

After 12 hours or more, to play out and becomes a cloth degrees lined colander to drain to within 10-20 minutes. Grab all the degrees on the holding of the 4 corners and hang a piece of cloth tipautetaan 12 hours ago.

Note: in The case of degrees. cheese

(Do not hold, because of the draining of the whey is ricotta too acidic. It will work out very well, however, to the sour dough bread.)

You are now ready to make a velveeta. The cheese is placed in a mixing bowl, add the baking soda and salt and beat with mixer. Let sit for 30 minutes. The cheese has a fluffy texture. The taste of the cheese tastes. The cheese has a very smooth texture.

Now use the double-boiler heat medium. Add the butter, 1 tablespoon. (Sorry--not the goat butter.) Stir in the cheese begins to melt the cheese until.

The cheese begins to soften, add the annatto (optional), which is a yellow coloring of cheese. Don't let the cheese melt for too long. Spoon a small square plastic container with a Pan-semi soft cheese.

Now place the container down to the shallow hot water. The Double-boiler water is used. The water should not be a very hot, but warm, smooth plastic cheese container. When the cheese was settled in the container, use large spoon and I can remove that fluid and the loose at the top of the cheese.

Note: in order to decide in what form you want to make the cheese in your mold, it can be easily removed.

Add a small piece of plastic wrap on the top of the cheese before being placed on the tank deck. Allow the cheese to sit in the refrigerator for 4 hours or more. Let the cheese at least about 5 minutes of time to sit and delete.

Pour the warm water at the bottom of the cheese to move the dish.

I created this recipe for cheese, the need to balance several weeks to produce the ingredients of the most perfect Velveeta. I'm sure you agree. (I) a lot of cheese, and perfected them in excellent quality and taste.

Sorry, I'm currently not in the images, because I am too busy to produce cheese.

Taste and enjoy, Jo Ann Bland