goat cheese - do you pasteurize?

Discussion in 'Other Pets & Livestock' started by BeardedChick, Apr 24, 2009.

  1. BeardedChick

    BeardedChick Chillin' With My Peeps

    If you make soft goat cheese (sits for 12 hours), do you pasteurize the milk or not??
     
  2. BeardedChick

    BeardedChick Chillin' With My Peeps

    Hmmm, Fiasco says no as does my friend who just made fresh chevre.
     
  3. cassie

    cassie Overrun With Chickens

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    Mar 19, 2009
    Milk made from pasteurized milk will hold a good flavor longer than cheese made form raw milk. Pasteurization neutralizes the enzyme that causes milk to taste "goaty".
     
  4. ohiofarmgirl

    ohiofarmgirl Chillin' With My Peeps

    Jan 22, 2009
    nope! and its perfect and creamy and fresh tasting...

    isnt it totally freaky that cheese is really 'rotten' milk!??! aaaaahahahha

    actually this is the way its supposed to be. i really waffled on the whole 'to pasturize' or not with the cheese but mine has turned out perfectly. of course - i warn everyone that i give it to that its NOT and not to feed it to all those risk groups we talked about (old folks, very young, anyone who's immune system is compromised).

    and

    if you got the packages of starter for making chevre - i found that by having it set for up to 24 hrs you get more cheese and no reduction in quality. i read somewhere (fiasoco??) to set the milk + starter in an unused oven.. this really works for me.

    and dont forget to feed the whey to the chickens!

    happy cheesing!
     

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