Blackbird
Goat Whisperer
Ok Tamlynn.. Here you are!
I do NOT use a recipe for making chevre anymore, I go by memory, so this is very impromptu... but it has always worked for me. If a batch fails.. The chickens will eat well, I'm sure.
*1/2 gallon goat's milk
*mesophilic culture (I buy the MM100 kind for soft cheeses shown here; http://www.dairyconnection.com/commerce/catalog.jsp?catId=10 )
*liquid rennet (I buy the animal rennet [enzymes from a calf's stomach, in case you are vegan] I have not used the vegetable based rennet, I'm not sure if it is any different in usage - veal rennet show here; http://www.dairyconnection.com/commerce/catalog.jsp?catId=2 )
*milk thermometer if using cold milk
*large stainless steel pot/pan/whatever you wanna call it.
*1/8 tsp
*1 tablespoon
I usually make this right after coming in from milking, so the milk is already warm. I'll strain the milk and then measure a half gallon into the pot. If I use milk that is cold from the fridge I heat it up to about 80 degrees F. (the temp fluctuates on our stove, I've done it at 75 degrees or so, 80, over 80, all has been well so far)
Add 1/8 tsp of mesophilic culture to the pot of milk. Mix in well.
Measure five tablespoon of water into a cup. Add one DROP of liquid rennet to the cup. Measure out one tablespoon of this mixture and add it to your pot of milk, mixing well. (I keep the rest of the rennet water mixture in the fridge for later batches)
Cover your pot of milk and set it at room temperature somewhere where it will not be disturbed. I usually set it on the back of the stove.
Then I wait twenty hours while it coagulates and curdles. I know some people wait less, and some more, I just go with 20, sounds good to me
After your time is up, it should have thoroughly curdled. There will often be a layer of whey on top. At this stage I use a knife or spoon and cut through the cheese to release the whey until the curds have been broken up quite a bit into little crumbles.
Then I line a couple layers of cheeseclothe in a bowl, and pour the contents of the pot on it. Then I'll tie the corners up and hang it from the cabinet handle above the counter, and then let all the whey drip out into a bowl. I usually let the cheese hang 5-10 hours, depends on what I'm doing. Chevre that has been hung is called Fromage Blanc, or something like that. Not sure why it gets another name.
Alternatively, you can put the cheese in some sort of mould and let the whey drain out that way, but I don't have any moulds set up.
When the whey is drained out, you can add salt to the chevre, peppers, herbs, whatever kind of favors you want. I usually eat it with crackers, and I've spread it over bread with jam before. Its a good sour cream or cream cheese substitute.
Pretty simple. It hasn't killed me yet, but you never know!
I do NOT use a recipe for making chevre anymore, I go by memory, so this is very impromptu... but it has always worked for me. If a batch fails.. The chickens will eat well, I'm sure.
*1/2 gallon goat's milk
*mesophilic culture (I buy the MM100 kind for soft cheeses shown here; http://www.dairyconnection.com/commerce/catalog.jsp?catId=10 )
*liquid rennet (I buy the animal rennet [enzymes from a calf's stomach, in case you are vegan] I have not used the vegetable based rennet, I'm not sure if it is any different in usage - veal rennet show here; http://www.dairyconnection.com/commerce/catalog.jsp?catId=2 )
*milk thermometer if using cold milk
*large stainless steel pot/pan/whatever you wanna call it.
*1/8 tsp
*1 tablespoon
I usually make this right after coming in from milking, so the milk is already warm. I'll strain the milk and then measure a half gallon into the pot. If I use milk that is cold from the fridge I heat it up to about 80 degrees F. (the temp fluctuates on our stove, I've done it at 75 degrees or so, 80, over 80, all has been well so far)
Add 1/8 tsp of mesophilic culture to the pot of milk. Mix in well.
Measure five tablespoon of water into a cup. Add one DROP of liquid rennet to the cup. Measure out one tablespoon of this mixture and add it to your pot of milk, mixing well. (I keep the rest of the rennet water mixture in the fridge for later batches)
Cover your pot of milk and set it at room temperature somewhere where it will not be disturbed. I usually set it on the back of the stove.
Then I wait twenty hours while it coagulates and curdles. I know some people wait less, and some more, I just go with 20, sounds good to me
After your time is up, it should have thoroughly curdled. There will often be a layer of whey on top. At this stage I use a knife or spoon and cut through the cheese to release the whey until the curds have been broken up quite a bit into little crumbles.
Then I line a couple layers of cheeseclothe in a bowl, and pour the contents of the pot on it. Then I'll tie the corners up and hang it from the cabinet handle above the counter, and then let all the whey drip out into a bowl. I usually let the cheese hang 5-10 hours, depends on what I'm doing. Chevre that has been hung is called Fromage Blanc, or something like that. Not sure why it gets another name.
Alternatively, you can put the cheese in some sort of mould and let the whey drain out that way, but I don't have any moulds set up.
When the whey is drained out, you can add salt to the chevre, peppers, herbs, whatever kind of favors you want. I usually eat it with crackers, and I've spread it over bread with jam before. Its a good sour cream or cream cheese substitute.
Pretty simple. It hasn't killed me yet, but you never know!
