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Adventures in Cheese Making



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ADVENTURES IN CHEESE MAKING Sara Bolton Gretchen Stolfo and Amelia Sweethardt Pure Luck Grade A Goat Dairy Dripping Springs Texas Introduction Welcome to the Langston University Cheese Making workshop in conjunction with Langston s Goat Field Days This is the third year we at Pure Luck Grade A Goat Dairy have been invited to share our cheese making adventures We appreciate the opportunity and thank you for coming The most basic requirement of yummy cheese is the best milk available The best milk is a direct product of your animals health i e diet environment and sanitation practices Goats are browsers and will be most happy and healthy when allowed to roam and nibble leaves of trees and shrubs grasses and herbs Fresh air and exercise make for healthy goats A diet rich in natural ingredients such as whole grains seeds and fresh legume hay make for rich tasty milk Goats will produce well when provided with plenty of clean fresh water They also thrive on a consistent rhythm with plenty of love Cleanliness cannot be stressed enough Your goats need a warm dry well ventilated place to bed down It s very important to thoroughly wash and dry the udder before milking Always squeeze the first few squirts of milk into a strip cup to insure that your goat s udder is in good health After milking thoroughly always use a post milking teat dip to prevent any undesirable organisms from entering through the dilated orifices of the teat With this said we can now proceed to cheese making Always start with clean equipment and fresh supplies As a licensed dairy we are required to sanitize all of our equipment before use We use Clorox brand bleach at a rate of 100 ppm with an exposure time of one minute To maintain sanitation we drain rather than wipe dry Clorox is the least expensive sanitizer literally pennies per day To pasteurize or not Again as a licensed dairy we are required to pasteurize any cheese not aged over sixty days Since most of our cheese is very fresh we pasteurize



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