I began keeping goats in 2010 and making my own dairy products from their milk in 2011. Over the years I’ve made soft and hard cheeses but never had a teacher or classes. There aren’t many classes available in Reno. Today you can find classes on making the basic mozzarella, ricotta and farmers cheeses at local cooking schools. However, those weren’t around back when I started. I had to rely on the internet and books. But for my supplies and step-by-step instructions for a variety of creamery and cheese recipes, I’ve turned to the New England Cheesemaking Supply Company for many years. In the fall of 2018, they published this great blog on a number of cheeses that could be successfully made in time for Christmas. I was a bit behind and saw a beautiful lactic cheese with black truffle oil and knew I had to try it. This company is so generous in sharing the recipes of their cheesemakers, creating a community of home cheesemakers and allowing us to share our stories and recipes. Please check out the blog and articles from Jeri Case and other contributors at A Better Whey
This recipe is based on an original from Jim Wallace of the New England Cheese Making Company found here: https://cheesemaking.com/products/lactic-cheese-with-truffle-oil-recipe
1 gallon raw goat milk
7 oz. heavy cream
1/8 tsp. MM100 culture
4 drops single strength liquid rennet
¼ tsp calcium chloride dissolved in ¼ cup water
1 tsp salt
2 tsp black truffle in oil (small minced). Use both the truffle and the oil. Additional black truffle oil to taste
- Instant Read Thermometer
- Stainless Steel pot 6 quarts or larger
- Slotted Stainless Steel skimmer
- Slotted Stainless Steel Spoon
- Cheese Cloth or Butter Muslin
- Large collander
- Small stainless bowl
- Sheet pan and cooling rack
- Small Cheese molds with drain holes.
Bring milk to 78F (verify with Instant Read thermometer), so when adding the cold cream and cool water it will level out to the correct 68-72F. When milk is at 68-72F, add 1/8 tsp of MM100 culture by sprinkling on the surface of the milk and letting it “bloom” for 5 minutes. After 5 minutes, stir into the milk using a slotted stainless skimmer with up and down motions, not breaking the surface of the milk to pull the culture through the milk for even distribution and ripening. Add Calcium Chloride diluted in water next, doin same up and down motions to distribute through milk. Next add 4 drops of rennet with same up and down motions. Allow cheese ferment for 18 hours and it is pulling away from the pan with ¼ inch of whey resting on top.
When fermented by culture and whey has separated due to the rennet, cut the curd into 1-2 inch cubes. Allow curd to rest for 5 minutes. Line a large collander with cheese cloth or butter muslin (I prefer the butter muslin) and transfer curd to cheese cloth, retaining the whey for another use. Allow the curd to drain for three hours. I like to tie the cheese cloth up and hang it over a sink so it drains under its own weight. Use a pan to catch the whey and reserve for another use. After curds drain, you will be left with a soft spreadable cheese. Move cheese to a stainless bowl. Mix in salt and minced black truffles in oil – adding 1/2 tsp at a time until you achieve the desired taste. Add additional truffle oil if desired. I like a lot of this flavor, but it can be overdone. Let your own taste preference drive the quantity of minced truffles and oil. Salt can be adjusted as well, but start with 1 tsp as it helps preserve the cheese and release more moisture. Cheese is done and can be eaten now, or can be molded for a firmer but still spreadable cheese. This is my prefernce. Follow the next steps for this result: Transfer cheese with slotted spoon into 4 round molds placed on a cooling rack over a sheet pan to catch the whey drips.
Cover top of cheese loosely with plastic film, and allow it sit at room temperature overnight. Drain any collected whey from the sheet pan, and transfer cheese in molds to the refrigerator with a light plastic film cover so some of the drying effect can occur. This protects the ripening cheese from other flavors in the refrigerator environment. Leave undisturbed, except draining off any collected whey for 6 days to allow flavors to blend.
On the sixth day, unmold the cheeses, they should be nice and firm, but still soft and spreadable. Wrap in plastic wrap or cheese paper and put in containers to store in the fridge.
You can drizzle more truffle oil over the cheese just before serving. We love it best just spread on crostini and drizzled with a little more oil. This cheese works well in Truffled Macaroni and Cheese for a gourmet treat. This is a simple and quick cheese and lovely for gift giving in a special container or accompanied by a bottle of truffle oil.
You can learn more about my cheesemaking journey on another A Better Whey Blog here http://blog.cheesemaking.com/amy-monette-in-reno-nevada/?trk_msg=E9O9N3GB1RVK792TI9LPO4DN74&trk_contact=5LV7BSI6ASMTOAAT8SUCFLDRDC&trk_module=new&trk_sid=7P6RG5G46ETMKUQGLNQQBSBMPS&utm_source=Listrak&utm_medium=Email&utm_term=Click+Here+for+More+About+Amy&utm_campaign=Mooletter+2019+01&utm_content=Mooletter+2019+01