How to Make Cheese from Goat or Carabao Milk
June 9, 2006 by Leo 4,650 Views
Materials:
- 5 liters goat/carabao milk
- 30 cc DTRI-IFS-6 (milk coagulant)
- 125 gms. salt
- 1 gm. nutmeg powder
Utensils used:
- 5-liter saucepan
- Basin, thermometer, cheesecloth
- Scoop or dipper, kitchen knife, ladle
- Perforated plastic tray or any desired mold
- Banana leaves or plastic sheets
- Nylon cloth as strainer
- Stove
Procedure:
- 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.
- Immediately cool milk to 38°C by placing saucepan in a basin of cold or tap water. Add the milk coagulant, and stir the milk for one minute. Cover and leave the milk undisturbed for 30 to 40 minutes. With a kitchen knife, cut the coagulated milk or coagulum into one-inch cubes. Without disturbing the curd, remove the free whey by means of a scoop or dipper.
- Gently stir the curd now and then to enhance separation of the whey, and continue to remove the free whey until it amounts to 2.5 liters. Mix one gram of nutmeg powder with the partially drained curd. Scoop the spiced curd into a perforated tray lined with c cheesecloth. Level curd thickness. Cover curd with cheesecloth and allow whey to drain for one hour.
- Cut the knitted curd into pieces of desired size, and serve. The cheese may be wrapped in plastic streets or banana leaves and stored in the refrigerator overnight before serving. Jubilee cheese may be served on top of a lettuce leaf garnished with slices of tomato or peach.
- One to 1.3 kilograms of Jubilee cheese can be produced from five liters of goat’s/carabao’s milk.
source: elgu2.ncc.gov.ph
2009 · All Rights Reversed ·
Where can I buy the DTRI-IFS-) milk coagulant???
san po aq bili ng milk coagulant po
where can i buy the coagulant? does it have an alternative name?
@lilian, according to healthgoods.com, shelf life is about 2 weeks.
how long is the shelf-life of the cheese once it’s made? kung sa refrigerator ilagay?
by the way, minsan may nakita akong binebentang fresh carabao’s milk sa palengke ng marikina (near city hall). i’m not sure how often meron.
@eden, here’s the recipe for pastillas:
http://www.mixph.com/2006/06/pastillas-cassava-cake-leche-flan-yema.html (just replace the powdered milk with carabao’s milk)
pwede po b malaman recipe ng paggawa ng pastillas from carabaos milk
Ann Says: 6/10/2006 12:41:00 PM
Ayokong gumawa ng cheese, bibili na lang ako..hehehe..Kumusta na po?
Eu-Leh Says: 6/11/2006 11:36:00 PM
syanga naman.. mahirap yata maghanap ng gatas ng kambing dito sa saudi hahaha… i’m fine thank you!
jonathan Says: 7/27/2006 08:11:00 PM
hi gusto ko lang tanungin kung san puede makabili ng Carabao Milk here in hte philippines, specifically in metro manila? Im very much interested to buy kasi. Thanks :)
Eu-Leh Says: 7/27/2006 10:04:00 PM
hi jonathan, i’m not sure if it’s available in Manila, since fresh carabao milk’s shelf-life is only about a week. But I’m pretty sure that it’s still available in the provinces especially in Bulacan, Pampanga, Batangas and Nueva Ecija. There are still huge areas of farmland from those provinces that uses carabao to tilt the land.
Rem Says: 9/14/2006 08:24:00 AM
pwede bang gumawa ng cheese from ordinary milk like yung mabibili lang sa supermarket, parang ang hirap hanapin ng carabao at goats milk dito sa amin.
Eu-Leh Says: 9/18/2006 11:52:00 PM
Hi Rem, usually kasi cheese comes usually from fresh milk. Fresh milk’s shelf life is only about a week. Most milk that are available in supermarket is UHT treated for longer shelf life. I’m not sure if it will work for making cheese, let me check my sources…
rem Says: 9/19/2006 12:04:00 PM
ah ganon ba,
salamat sa info eu-leh.
i will look forward for new updates about making cheese.
laking tulong talaga ng blog mo.
rhgaston Says: 4/11/2007 06:22:00 AM
Where can I buy the coagulant in Manila?