Intermediate Cheesemaking: Beyond chevre

[freemotion]

That is so cute!! He is such a sweetie. So is he cleared for goat's milk now????

 

[Henrietta23]

That is so cute!! He is such a sweetie. So is he cleared for goat's milk now????

He loves his goats! As far as I'm concerned he can handle small amounts. It doesn't cause stomach pains the way cows' milk did. His ears don't turn red. He does have some dark circles coming back though. It may be his summer schedule and not enough sleep causing that though. I'm letting him have a small amount every day and watching.

 

[Wildsky]

Guess I'll start saving up the whey when I make mozzarella. This time I shaped the mozz into sticks so DS could have string cheese. He took one bite and ran out to give Donki a hug. He missed his string cheese!

Check how long you can keep it, I thought it was a pretty short time like hours.

 

[Wildsky]

How soon after I put the feta in the brine would I know if I messed it up?

I checked on it now, but its only been in brine for 2 hours, its still firm and looks ok.

 

[Wildsky]

WS, I'm not sure how your mold is made, but it sounds like that would work. I would pad up the counter with a couple of bath towels to protect it if the weights topple, unless you have a safe place to put it while it is being pressed where critters wouldn't get it during the hours in the press. Once you get it going, it should be ok. Depending on how your mold is made.....the lid is called a follower, as it follows the cheese as it gets smaller through pressing. So the weights would have to be set on there in such a way that the weights will be able to sink with the cheese as it shrinks. Am I making sense?

Yes that makes sense I understand it. As long as the weights push down evenly on the cheese I should be good - no matter how I get that done!

 

[freemotion]

How soon after I put the feta in the brine would I know if I messed it up?

I checked on it now, but its only been in brine for 2 hours, its still firm and looks ok.

Chill, girl! Put it in the back of the fridge and check it in a week. Write it on your calender. Taste it each week for four weeks, then take it out of the brine when you like it!

 

[Henrietta23]

Guess I'll start saving up the whey when I make mozzarella. This time I shaped the mozz into sticks so DS could have string cheese. He took one bite and ran out to give Donki a hug. He missed his string cheese!

Check how long you can keep it, I thought it was a pretty short time like hours.

Well, phooey! I guess I'll have to make quadruple batches of mozz instead to get enough whey....

 

[Wildsky]

How soon after I put the feta in the brine would I know if I messed it up?

I checked on it now, but its only been in brine for 2 hours, its still firm and looks ok.

Chill, girl! Put it in the back of the fridge and check it in a week. Write it on your calender. Taste it each week for four weeks, then take it out of the brine when you like it!

I've been waiting 4 days already does that count?

 

[Wildsky]

Guess I'll start saving up the whey when I make mozzarella. This time I shaped the mozz into sticks so DS could have string cheese. He took one bite and ran out to give Donki a hug. He missed his string cheese!

Check how long you can keep it, I thought it was a pretty short time like hours.

Well, phooey! I guess I'll have to make quadruple batches of mozz instead to get enough whey....

The fias co website says 6 hours I think, and I am not sure if putting it in the fridge would make a difference

 

[freemotion]

No, it doesn't!! You will see soon enough that it is worth waiting, as the real flavor has yet to develop. If you want bland......make chevre!