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Making hard cheese with goat milk is the same as with any other milk. The basic process is different from soft cheese and you cannot make a hard cheese out of a soft cheese. To make a hard cheese, you heat milk in a pot and add enzymes, such as rennet to cause it to curdle. Once the milk partially solidifies, you cut the curd with a long knife and then stir to separate the curds from the whey. This heating also makes the curds solidify. Then strain the curds to remove as much liquid whey as possible. The final step is to press the curds into a single mass of hard cheese. Flavor is improved by aging over time.