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Post by Deleted on May 11, 2015 22:42:38 GMT
Does anyone have an easy goat cheese recipe? I tried to make some for the 1st time but it didn't setup right. Turned out more like yogurt consistency. Not sure what I did wrong. TIA
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Post by Wendy on May 11, 2015 23:05:20 GMT
I'm interested in this too. Something I have always wanted to try is cheese & right now I have plenty of milk.
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Post by Awnry Abe on May 12, 2015 2:48:18 GMT
DW buys chèvre packets from cheesemaking.com and follow package directions, which are minimal. Works everytime for her. We usually take the evening milk straight in to make a batch and skip refrigeration. But we have used refrigerated as well.
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Post by Deleted on May 14, 2015 14:04:19 GMT
Can you make cheese from frozen milk? From pasteurized frozen milk?
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Post by Awnry Abe on May 14, 2015 14:19:31 GMT
Yes and yes.
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Post by Muller's Lane Farm on May 15, 2015 16:14:49 GMT
What kind of cheese you want to make? People say goat cheese like it's a certain type of cheese, but you can make lots of cheese from goat milk. If you have a bit of rennet, that opens things up quite a bit. cheese from various animals still make it cheese. The flavor might be different though. Rennet ... make sure you get real rennet. Don't use Junket for making cheese A thought, if your cheese is more like yogurt, you may need to drain it more. If you were hanging it in cheesecloth, it tends to get plugged so you have to take the cheese out, rinse the cloth and rehang. May have to repeat a time or two. That was my first thought. |
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Post by Deleted on May 18, 2015 22:55:45 GMT
I tried to make mozzarella but it didn't set up. I've made it with cows milk and it was good.
I would like a sorta soft, crumbly cheese like I've bought in stores. I have rennet. Actually I'm not picky. I just want something good that I can eat with crackers!
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Post by Deleted on May 19, 2015 0:27:31 GMT
Thank you!!!!
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Post by Muller's Lane Farm on May 19, 2015 2:01:00 GMT
Acidifying the mozz is important. Don't skimp on the citric acid & let it sit overnight before stretching eta: My favorite mozzarella recipe is on my page www.mullerslanefarm.com/cheese.html |
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Post by Deleted on Aug 24, 2015 14:02:55 GMT
Goat milk makes a softer curd, and you need to add calcium chloride to it to get the proper firmer curd. You can get that from cheesemaking.com at the proper dilution for adding to cheese. you aren't going to get good results without it. It is a separate issue from the cukltures that acidify the milk.
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