goat cheese
Tina Pearson
Courteney in AZ:
Just walked over here from making a batch of goat cheese, so ... I am NO
expert on this, but at the farm where we are living, the first cheeses
made were soft unripened ones that are very simple and very good.
Simply scald (NOT BOIL) a litre of goat milk, then add about 2
tablespoons of vinegar (I've also tried organic lemon juice, but used
slightly more) after you remove it from the heat. Stir, and it will
start to curdle. Let it sit for a bit, then pour through some cheese
cloth in a colander and hang or press to get the whey out. Before
pressing or hanging you can add a little salt. Presto. We have mixed
this simple and quick cheese with herbs (basil is wonderful), garlic,
smoked salmon, sun-dried tomatoes, etc. with great success. This is
really a delicious but simple and versatile cheese. The whey is used in
breads and soups, etc. We also freeze milk for the dry times.
The cheese I just made was a more traditional one with bacterial
culture, and rennet, and is a bit more complicated. It is the first
time we've done that here, but it is going to be a growing venture.
There is a fair bit of information on the web -- I didn't bookmark the
site, but I had good luck just enterring 'goat cheese' and browsing. We
also get cheese books from the library -- it's is pretty much the same
process as for cow cheese. You need to order culture and rennet,
though.
Because we are all allergic to dairy, we use goat milk for everyting.
We make puddings (a thickener such as corn starch, arrowroot, tapioca or
flour; vanilla and honey) to eat with fruit, or to make pies. The kids
love these. One day Jorlene, the real goat lady here, dried some of the
unripened cheese in a pan in the oven, turning often, to yield a dried
cheese comparable to parmesan. Very good, and uses quite a bit of milk.
That's all I've got ...
So, good luck.
Tina in B.C., Canada.
Just walked over here from making a batch of goat cheese, so ... I am NO
expert on this, but at the farm where we are living, the first cheeses
made were soft unripened ones that are very simple and very good.
Simply scald (NOT BOIL) a litre of goat milk, then add about 2
tablespoons of vinegar (I've also tried organic lemon juice, but used
slightly more) after you remove it from the heat. Stir, and it will
start to curdle. Let it sit for a bit, then pour through some cheese
cloth in a colander and hang or press to get the whey out. Before
pressing or hanging you can add a little salt. Presto. We have mixed
this simple and quick cheese with herbs (basil is wonderful), garlic,
smoked salmon, sun-dried tomatoes, etc. with great success. This is
really a delicious but simple and versatile cheese. The whey is used in
breads and soups, etc. We also freeze milk for the dry times.
The cheese I just made was a more traditional one with bacterial
culture, and rennet, and is a bit more complicated. It is the first
time we've done that here, but it is going to be a growing venture.
There is a fair bit of information on the web -- I didn't bookmark the
site, but I had good luck just enterring 'goat cheese' and browsing. We
also get cheese books from the library -- it's is pretty much the same
process as for cow cheese. You need to order culture and rennet,
though.
Because we are all allergic to dairy, we use goat milk for everyting.
We make puddings (a thickener such as corn starch, arrowroot, tapioca or
flour; vanilla and honey) to eat with fruit, or to make pies. The kids
love these. One day Jorlene, the real goat lady here, dried some of the
unripened cheese in a pan in the oven, turning often, to yield a dried
cheese comparable to parmesan. Very good, and uses quite a bit of milk.
That's all I've got ...
So, good luck.
Tina in B.C., Canada.