goat cheese is good ANY time of the day...
ESPECIALLY WHEN IT'S HOMEMADE !
FRESH HOMEMADE CHEVRE
has to be the easiest cheese to make!
1 gallon of goat milk
make sure your milk is NOT "ultra" pasteurized
these are the instructions and cultures i use.
from the NEW ENGLAND CHEESEMAKING SUPPLY Co.
it works perfect EVERY time !
BIG shout out to my pals at New England Cheesemaking Supply
(please read instructions included with cultures)
slowly heat goat milk to 86 F degrees
add cultures, let re-hydrate 2 min.... stir.
cover let sit overnight at 72 F degrees for 12-14 hours and you should have beautiful curds like these.
MY FAVORITE PART...THE CURDS
strain in thin muslin cloth or a few layers of cheesecloth. this should take a few hours. i prefer muslin. it's a lot easier to work with. i like to go in and stir this away from the sides so it strains quicker and you can see what your consistency is.
OR...you can hang it.
at this point you add the salt and mix it around.
TASTE TEST!
i use 1 to 1 1/4 tsp fine sea salt. careful with the salt...if it strains more it will intensify. you can always ADD, but you can not take away. sometimes i add fresh dried rosemary to all or half.
let it strain until you like the consistency.
NOTE...don't toss ALL the whey (liquid). you might need to add some back in if your finished product is too dry or chalky...ie. if it strained too long
REMEMBER...it will thicken when chilled
yield is almost 2 pounds.
i think for this last one i got 11.15 oz. i like mine to be spreadable so it yields a bit more, but you don't want it too mushy. if it strains too long and gets chalky, you can mix in some of the "whey" that has strained out.
you can make this fabulous Lemon Rosemary Goat Cheese Cake
you will be so proud telling friends that YOU made the 11 oz of fresh goat cheese that went into this beautiful light tangy Goat Cheese.
it works perfect EVERY time !
BIG shout out to my pals at New England Cheesemaking Supply
(please read instructions included with cultures)
slowly heat goat milk to 86 F degrees
add cultures, let re-hydrate 2 min.... stir.
cover let sit overnight at 72 F degrees for 12-14 hours and you should have beautiful curds like these.
MY FAVORITE PART...THE CURDS
strain in thin muslin cloth or a few layers of cheesecloth. this should take a few hours. i prefer muslin. it's a lot easier to work with. i like to go in and stir this away from the sides so it strains quicker and you can see what your consistency is.
OR...you can hang it.
at this point you add the salt and mix it around.
TASTE TEST!
i use 1 to 1 1/4 tsp fine sea salt. careful with the salt...if it strains more it will intensify. you can always ADD, but you can not take away. sometimes i add fresh dried rosemary to all or half.
let it strain until you like the consistency.
NOTE...don't toss ALL the whey (liquid). you might need to add some back in if your finished product is too dry or chalky...ie. if it strained too long
REMEMBER...it will thicken when chilled
yield is almost 2 pounds.
i think for this last one i got 11.15 oz. i like mine to be spreadable so it yields a bit more, but you don't want it too mushy. if it strains too long and gets chalky, you can mix in some of the "whey" that has strained out.
you can make this fabulous Lemon Rosemary Goat Cheese Cake
you will be so proud telling friends that YOU made the 11 oz of fresh goat cheese that went into this beautiful light tangy Goat Cheese.
8 comments:
MM..this looks delicious. I love goat cheese but never thought of making it!
http://thehappyhomechef.blogspot.ca/
Awesome post! I love goat cheese. Thank you so much for sharing.
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thanks, this post is great
Yummy recipe. Many thanks for sharing this. I have tried this out at home and it turned out so delicious.
Cheese as food... I just love it. If i could i would add cheese to all the recipes without thinking of the weight gain. If i buy cheese from dairyi could not trust its taste but thanks now i can make it at home.
This seems like a perfect method and a quite easy one.
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This is totally yummy. I would love this just about now.
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