The whole idea started after we got to inherit a bacterial strain to try to make filmjölk (similar to buttermilk) from a friend. Traditionally, bacteria of the order Lactobacillales are used to produce dairy products like this.
To make filmjölk we mixed:
7 teaspoons of milk with culture in it
1 litre of homogenized milk
and left it out in room temperature for 24h after which it was kept in the fridge.
Since the filmjölk was a success, David and I decided to get a little adventurous and bought a 2L package of goat milk with the intentions to make some cheese. Our friend had told us that if you heated up the fermented milk it would turn into cheese curds and so the project was instigated!
Once the goat milk was fermented in room temperature it sat in the fridge for a few days before I got the time to continue the process which was the following:
1. Heat up the thickened milk in a pot – don’t boil!
4. Flavour your cheese with herbs or honey or other things you would like (the honey one was my favourite) and roll into nice cheese-rolls.