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Sooo...I made 2 batches of soap today and need to switch to cheese mode. I have 9 gallons of goats milk. I've been wanting to try blue cheese, but just haven't got the nerve yet:/ Perhaps a big batch of chevre to make room for todays milk and then PUMP MYSELF UP for blue cheese in the...

I've had feta curd crack that way and it turns out perfectly fine. I try to figure out the differences in my process....still trying:/

I use my glass top stove. This is the first time I've screwed it up. I use my digital thermometer that stays right in the milk. When it beeps I turn everything off. This time I was distracted and only turned off the thermometer and not the stove.

Well...just before I was going to lug it out to the chickens, I decided to stir it with a spoon. It had some curd like consistancy. So I stirred it and turned on the heat. I have noooo idea what I'm doing...lol. We'll see.

Well, I ruined my first batch of cheese. I was making feta (4 gal batch) and thought I had turned the heat off at 86 degrees to let ripen for an hour. When my buzzer went off I went to add the rennet and realized the heat was still on:( 148 degrees. I let it cool and added rennet anyway. It sat...

Yummy!

Here's the recipe I used. My DH has it 1/2 gone already. Chevre cheesecake I used a graham cracker crust (home made) 1/2 tsp lemon peel 1/4 tsp vanilla 24 oz fresh chevre (mine had just barely stopped draining) 1 cup sugar 2 tbsp flour 1/4 tsp salt 2 eggs and one yolk (mine were fresh that...

The cheesecake was really good. Not as creamy as the one my daughter makes. I'll have to try it with her recipe next time. Ity tastes great though.

It's my first attempt, so after I eat some and form an opinion I will definately post a recipe. It smells amazing....I wish the strawberries were still in season.

getting ready to put a cheesecake in the oven, made from fresh chevre that just finished draining. Real deals is in central NY only. 11 stores. I manage them and have access to the warehouse, so I get to the deals first...usually. I could send you some cloth if you want.

I'll get a picture of the cheap stuff compared to this. Perhaps there's something even better that I have yet to discover, but it works and for a buck I don't feel bad if I throw it away.

This cheesecloth is 100% cotton and thick enough to use for chevre with a single thickness. The other I was using 3 thick even for feta. I've washed and boiled it clean to re-use at least 4 times. I loves me a bargain! and YUM on the camembert! I have no idea what it tastes like. But will...

I found Pyrex brand cheesecloth, 9 sq ft, for a buck a pkg! It's much better quality than the others that I've paid more for. I'm going to buy a bunch and stock up. I love Real Deals Dollar Store.

I'll need to check out that site when I get a minute. Two recipes on the other site I MUST try. One soaked in grape skins and wine, one with smoked jalepenos and black peppercorns. Yummo. If it cools down enough tonight I'll try making cheesecake with some chevre.

Congrats on your success! I have never tasted camemert...or brie. I confess. It looks like a fun experiment though, so I will be tasting my own and won't be influenced by the taste of store bought:) I have soooo much fresh cheese every week that I don't know what to do with it. I'm going to dry...

yeah, I did for $5. but they wanted me to deliver... I'll try again with it free.

So I made the cheese curds. Better than the other recipe. Only thing is, in the step where they're pulled apart into "curd" size pieces, mine do not separate. I cut them into smaller pieces. Definately squeeky and pretty good tasting. Not what I buy at the Colasse cheese store down the road...

It was veal rennet. I didn't know that veg rennet could do that. I have a vegan daughter and was considering using veg rennet.

Looks like I'll be canning venison this yr.

I don't have room in my freezer for the remaining replacer anymore. I put most of it in premeasured amounts in freezer bags. There has to be 10-15 lbs at least. It was a blue bag..I have a piece of the bag with the mixing instructions. I need the space to freeze milk and cheese. Not to mention...