Cheese Making
by C. M. Cassidy

Ingredients

Milk - Fresh, clean, raw goat milk. 
Healthy goats, no mastitis, no antibiotics.

If you wish to pasteurize the milk bring the temperature back down  before you start to use it.

Starter culture- Pure form bacteria added to warm milk to produce an acid.

Choice of culture will be a big factor in the taste of the final cheese.

When making a supply of  starter culture to use in cheesemaking always use pasteurized milk.

  • Yogurt- can be made from store bought live culture plain yogurt or purchased starter culture.

  • Mesophilic- can be purchased from cheesemaking supply catalogs or substituted with live culture buttermilk from the store.

  • Thermophillic- purchased from cheesemaking supply catalogs and used in making high temperature (up to 120 F. ) cheeses such as Swiss, and Romano.

  • Flora Danica- only purchased from cheesemaking supply catalogs. This culture costs about twice what most others do, but it is worth it!


Rennet- the enzyme that coagulates the milk . Comes in liquid or tablet and animal or vegetable. Can be purchased from cheesemaking suppliers or health food stores. The liquid is easier to work with but must be refrigerated.

Salt- coarse, flaked cheese salt is recommended  but regular table salt can be used.

Additions- herbs (pesto, chives, sage etc.)

Molds- (white, blue and red mold - purchased from cheesemaking suppliers)

Seeds- (anise, rye, sunflower seed, etc.)