Intermediate Cheesemaking: Beyond chevre

[RockyToggRanch]

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.

 

[big brown horse]

RTR, mind posting the recipe for that cheesecake? Sounds fantastic!

 

[RockyToggRanch]

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.

 

[freemotion]

http://i195.photobucket.com/albums/z162/Mikcher/castleblue.jpg


My current cheese, I followed the recipe for Castle Blue, but I didn't have any of the Roquefort Mold powder - so we'll see how it turns out!

That is one nice looking cheese....you can buy a small piece of any blue cheese (the mold is often listed, most are Roquefortii) and use it to innoculate your cheese...next time. Meanwhile, it will be something yummy!

Waiting to hear about that cheesecake!

 

[Wildsky]

I suddenly realised why my CHevre tasted so nasty! I have double strength renet.

I hope I didn't mess up that current cheese as well.

I'm such a FOOL!!!!!!!!!!!!!!!!!!!!!

 

[RockyToggRanch]

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.

 

[RockyToggRanch]

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 morning)
1/4 cup fresh raw whole yummy goat milk

Beat together cheese, vanilla and lemon peel until fluffy.
Stir together sugar, flour and salt then gradually stir into cheese mixture.
Add the eggs and yolk all at once beating at low speed just til combined.
Stir in milk.
Turn into crust lined pan.

Bake at 450 for 10 minutes. Reduce to 300 and bake 50-55 minutes. Until center appears set and knife comes out clean.

I used a spring form pan and had to add a cookie sheet beneath it because some butter was dripping from my crust.

After it cools for 15 minutes, loosen the crust from the sides of the pan. (cheesecake shrinks) then let it cool another 30 minutes before topping (or gobbling plain, which is what we did).

It doesn't get much fresher than this!

 

[Henrietta23]

I formed yesterday's mozzarella into bocconcini (bite sized balls) and marinated it in olive oil with fresh basil and garlic and a little white wine vinegar. Oh, mmmmmmmmmmmmmmmmmmmm

 

[RockyToggRanch]

Yummy!

 

[RockyToggRanch]

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 all night and all day today and hasn't set up. But it's sort of thickened.

What ever it is....I hope the chickens like it.

I've made sooo much cheese lately that I do know better. I need to slow down and pay attention I guess. I was trying to get dinner going and it was already 8pm