Irene's Kitchen: Goats Milk Cheese

thats great.

Hi Sue Ross, Please refer to previous comment. Essentially, whatever she collects from the milking is what she uses. I suspect the amount of rennet is pretty much the same.

From memory, she leaves it to set for several hours or until it looks 'right'. Again, all this has been learnt from years of experience.

how much milk and rennet how long did it set for .. Looks Great

good day to you.. I'm really fascinated on the way cheese is made. can u send me some info on the proper ingredients and the amount of rennet per liter of goats milk. thnx. god bless u.

Sorry to take so long to reply. Irene (my sister) does everything from years of experience. She never measures anything - which is not much help I'm afraid.

What you see in the video is exactly how she makes it. If she doesn't collect enough milk from one milking session, she will keep it and add it to the next days milking.

She then adds a small measure of rennet (sorry, I can't be more specific than that), and continues the process as seen in the film.

What is the powder she puts in there? what is it called like where can I get it in the states?

rennet