Cheese Making

Related Activity: Getting Your Goat

Background

People have been drinking goat's milk and making cheese from goat's milk for thousands of years. Even today, more people world-wide drink goat's milk than cow's milk. It is easier for a family to keep goats than cows because a goat can survive on less land and on different types of land—even on rocky hillsides and in arid areas.

In many Asian, African, and Central American countries, families own two or three goats that supply them daily with milk for drinking and for making cheeses. Goat's milk is easier for humans to digest than cow's milk because the fat molecules of goat's milk are much smaller than those of cow's milk.

Paula Sandburg made cheeses from milk produced by her prize goat herd. These cheeses were a favorite of the family and were given as gifts. She not only wrote articles on her goats, but also on her methods of making Brie (cheese).

Materials:

• hot plates
• liquid rennet (available at pharmacies)
• gallon raw goat milk (health food store; add 1/4 cup buttermilk if using pasteurized cow or goat milk)
• brine solution (2 cups water with 1 tablespoon salt)
• cheesecloth
• 3-quart pan
• cooking thermometer
• colander
• large spoon
• string

Procedures:

1. In a 3-quart pan (stainless steel or enamel) warm milk and rennet to 86 degrees F. Add buttermilk and allow mixture to ripen for one hour (this step can be omitted). Maintain 86 degrees F without stirring for 30-60 minutes or until milk coagulates and whey separates. Do not allow temperature to go above 112 degrees F at any time.
2. Pour curds into cheesecloth-lined colander. Tie the bag of curds and hang to drain for 2-4 hours. Slice into several blocks and sprinkle with 2-4 tablespoons coarse salt. Place slices into a dish, cover, and let stand 24 hours.
3. Alternative method: place slices into brine solution after draining and omit salting and standing.
4. Makes 3/4 pound of cheese.

Teacher's Hub

Alternative Methods:

• When time does not allow or material availability is questionable or if students are of a primary level, butter can be made by putting whole milk in jars and shaking rapidly until the butter develops. Cheese can be bought at the store as an alternative and a video of cheese making can be watched.
• Have students research the benefits of goat milk on the American Dairy Goat Association web page, then ask them to write a persuasive paper about drinking goat's milk vs. cow's milk, giving reasons.
• Have students produce a brochure explaining the benefits of goat milk. Cite at least three sources.
• Have students brainstorm a list of the advantages and disadvantages of drinking and/or producing goat milk.
• Have students research goat milk on the Internet and share information with the class.
• Purchase goat milk and cow milk and have an in-class "taste test."

  Resources: From Unit 5, Lesson 6 of Carl Sandburg Home National Historic Site Curriculum Guide.

  Classroom Use

  For individual, group, and/or class study

  North Carolina Competency Goals Covered

  Grade: 6
  Subject: English Language Arts Competency Goals: 2.01, 2.02, 3.01, 3.03, 6.01, 6.02
  Subject: Computer/ Technology Skills
  Competency Goals: 1.2
  Subject: Information Skills
  Competency Goals:2.01, 2.05, 2.06, 4.05, 4.06, 4.07, 4.08, 4.09, 5.02, 5.03, 5.04, 5.05, 5.06

  Grade: 7
  Subject: English Language Arts Competency Goals: 1.02, 2.01, 2.02, 3.01, .3.03, 6.01, 6.02
  Subject: Computer/ Technology Skills
  Competency Goals: 1.2, 3.8
  Subject: Information Skills
  Competency Goals: 2.01, 2.05, 2.06, 4.05, 4.06, 4.07, 4.08, 4.09, 5.02, 5.03, 5.04, 5.05, 5.06

  Grade: 8
  Subject: English Language Arts Competency Goals: 2.01, 2.02, 3.01, 3.03, 6.01, 6.02
  Subject: Computer/ Technology Skills
  Competency Goals: 1.2, 3.9
  Subject: Information Skills
  Competency Goals: 2.01, 2.05, 2.06, 4.05, 4.06, 4.07, 4.08, 4.09, 5.02, 5.03, 5.04, 5.05, 5.06