Making Jubilee Cheese

JUBILEE CHEESE  

Materials needed:      

5 liters goat's milk
     
125 gms. salt
     
30 cc DTRI-IFS-6 (milk coagulant)
     
1 gm. nutmeg powder 

Utensils used:
    

5-liter saucepan
      
Scoop or dipper, kitchen knife, ladle
      
Basin, thermometer, cheesecloth
      
Perforated plastic tray or any desired mold
      
Banana leaves or plastic sheets
      
Nylon cloth as strainer
      
Stove 

Procedure: 

1. 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.

2. 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. 

3. 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 cheesecloth. Level curd thickness. Cover curd with
    cheesecloth and allow whey to drain for one hour.

4. 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.

5. One to 1.3 kilograms of Jubilee cheese can be produced from five liters of goat's
    milk.

Descriptor:   Food technology
Descriptor:   Cheese
Descriptor:   Animal product

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