Really Good Goat Info Source

[Deleted]

This site, Fias Co Farm, has a LOT of incredibly good advice for raising goats. Everything from herbal to alopathic medicine, sketches of different kid presentations at birth, and delicious cheese recipes.

Check it out. Go study the birthing/meds sections. Learn about CHEESE!

www.betterhealthinternational.com/productDetails.asp?prodID=LP00750&utm_medium=shoppingengine&utm_source=productads

[mollymckee]

What type of cheeses do you make, Pony? I've always wanted to try it--how hard is it?

[Deleted]

Cheese can be real easy. Some are harder, not really just more involved. I make cheese almost daily. Start with a ricotta.
Heat milk to 206F, stirring often so it does not burn, turn off heat and add 1/4 cup of fresh vinegar or fresh lemon juice for 1 gallon.. Stir and in a few moments it will start to separate into, curds and whey. Watch for the whey to be a clear yellow, if it is still milky after 5 minutes add a bit more vinegar or juice. Drain in cheese cloth, add some butter and enjoy. It freezes real well.

[Deleted]

Well, chevre/fromage blanc are usually quite easy, if I use the packaged starters.

Not so much when I have to do the rennet thing.

I made some cheddar last year that my FIL loved, but I thought was too dry and far too salty (and I only used half the salt called for in the recipe!)

[Deleted]

@steff503, did you see my post about my messed up chevre? I followed Molly's recipe, but it did NOT curdle enough.

We now have about 1 1/2 gallons of yogurt.

I was wondering if adding more rennet (12 hours after initial innoculation) would improve the situation, or at least thicken things enough to where I could drain the whey.

[Deleted]

Did not see that post.
I do not think adding it later would work well.
My recipe, never fails unless there is bacteria or colostrum, in the milk.
1 gallon raw goat milk heated to 86F
Add 3 drops of double strength liquid rennet to 1/4 cup cool water, then add 1 Tbls of that to your milk along with culture. I do not like Flora Danca I use
MA 100. Follow the culture amounts on the packet, they differ. Keep it @86 for 24 hrs drain.

[Deleted]

Thank you kindly, Ma'am. I think I shall try this one tonight.

Think it will work with cow milk?

[Deleted]

Don't know. It is called Chevre, meaning goat. Make it and let us know.