Recipes Included On This Page Domiati Cheese Making Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Domiati Cheese Making Recipe By :Martha Serving Size : Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Here are my notes from Oct '99 cheesemaking: Domiati is a pressed curd cheese but it's only aged 60 days. I found this in a 'history' of cheese and as it's similar to Feta, decided to try it this weekend. 2 gallons goat milk 1/2 cup salt ** The recipe actually calls for 8 ounces per gallon but I didn't have that much so I just made it as salty as I could. As the salt is a curing agent, next time, I'll be prepared with a couple of pounds of sea salt or coarse kosher salt. If canning salt is used, I suspect a lot less may be used. 1 cup buttermilk This was not in the recipe but a starter seemed necessary to me. Heat the above very slowly to 105F., works great with 'just gathered' milk, but the usual better result is to gather the evening milk and combine it with the morning milk after a little fat has started to separate out. Add 40 drops of liquid rennet stirred in 8 tablespoons warm water. Let curd sit at 102 - 105F. for approximately 30 minutes. If curd does not seem to be forming, or is 'jell like' consistency, start warming the pot slowly to 110F., (no more than 10 minutes). Cut the curd when it's firm enough (when the curd breaks cleanly over the thermometer). Save at least 1/3 the volume of whey to store the finished cheese in. Transfer curd to cheese press (lined with thin muslin). I used a thicker cloth and it was difficult to work the followers. First allow whey to drain by it's own settling weight without pressing. After it's dried a 'skin' surface and hardened up somewhat, begin the press. Expect to have less than half the original curd volume when pressed 10 - 18 hours. Turning or replacing the cloth at least once during press time. When cheese is at desired density, put into plastic air tight boxes. Best to cut into 2 - 4-inch thick blocks. I had two totally different cheese densities in the one curd so I made 2 cuts, one containing the mushier curd and one containing the harder curd. I cut both into half moon shapes. Combine 2 half moons in one plastic box, cover with the (chilled) salty whey and put a tight fitting lid on. Best if the whey is almost to the box top to keep out as much air as possible. Cure 60 days at approx 60F. I have to use the refrigerator, so the cure may be longer. Also, the 'flabby' whey may not keep as long so we'll use this as our control batch. 11/18 is the test date, John's Birthday! 3/2000 Domiati cheese long gone! We sampled it along after 60 days and the firmer, bulkier cheese was definitely the better one. The flabby stuff ended up getting stirred and combined with bleu cheese salad dressing to provide the salty little bites of cheese. It was good, but not exactly worth the wait. Contributed to the FareShare Gazette by Martha in response to a request; 10 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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