JUBILEE CHEESE

JUBILEE CHEESE

 

Materials needed:

 

5 liters goat’s milk

125 gms. salt

30 cc DTRI-IFS-6 (milk coagulant)

1 gm. nutmeg powder

Utensils used:

5-liter saucepan

Scoop or dipper, kitchen knife, ladle

Basin, thermometer, cheesecloth

Perforated plastic tray or any desired mold

Banana leaves or plastic sheets

Nylon cloth as strainer

Stove

 

Procedure:

 

1.  Strain the milk through a nylon cloth, pour into a sauce pan. Add salt and stir well until completely dissolved. Then, heat it over a low flame to 75° C, stirring slowly. At this temperature, steam or vapor may be seen rising from the milk surface when the milk is about to simmer. Continue reading “JUBILEE CHEESE”