Mis días pasan en la granja donde trabajó, y aunque la actividad a la cual nos estamos enfocando, es a la producción genética de razas puras de caprinos y ovinos, a diario elaboramos queso de cabra para cubrir los gastos logísticos.
Al inicio del día procedemos a ordeñar las cabras que están en período de lactancia, hasta obtener las cantidades de leche necesarias para elaborar el queso de cabra, para obtener un (1) kilogramos de queso debemos procesar 6,5 litros de leche, al terminar de ordeñar esperamos unos 5 minutos que baje la espuma de la leche, y se procede a medir la cantidad de litros obtenidos.
"working in activities that don't make you proud is slavery".
My days are spent on the farm where he works, and although the activity we are focusing on is the genetic production of purebred goats and sheep, we make goat cheese every day to cover logistical costs.
At the beginning of the day we proceed to milk the goats that are in lactation period, until we obtain the quantities of milk necessary to make goat cheese, to obtain one (1) kilogram of cheese we must process 6.5 litres of milk, when we finish milking we wait about 5 minutes for the milk foam to go down, and then we proceed to measure the amount of litres obtained.
Al visualizar la separación antes mencionada (elementos liquidos y sólidos) retiramos el líquido resultante que se llama suero verde, producto altamente proteico, y obtenemos la cuajada o requesón.
Once we have the measure, we start the curdling process, which consists of trapping the solid elements of the milk and separating them from the liquids, this is achieved by adding rennet to the milk product, for one litre of milk 0.30 millilitres of rennet is used, if you wish to obtain smaller quantities, you only have to do a mathematical operation, the conversion from liquid to solid state takes approximately 20 to 30 minutes.
Once the above-mentioned separation (liquid and solid elements) is visualised, we remove the resulting liquid, which is called green whey, a high protein product, and we obtain curd or cottage cheese.
Once we have the curd or curd, we add salt to taste and begin pressing, which is simply placing the product in a plastic container with holes and a little weight on top, to eliminate the liquid remains of the mixture and obtain a good compacted cheese.
Así terminamos la elaboración de nuestro queso de cabra.
This is how we finish the production of our goat's cheese.
Todas las fotos son de mi autoría.