Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- October 2005 - D's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Domiati Cheese Making

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

                                * 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

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

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.

                                  - - - - - - - - - - - - - - - - - - - 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!