making goat cheese with fresh milk

[calgal98]

I love chevre and love making cheese from my Nigerian Dwarfs' milk! If the vinegar cheese tastes like vinegar there is waaaay too much vinegar in it. I use a 1/4 cup for a gallon of milk. If anything my cheese is bland. I use it as a carrier for other flavors. Its especially wonderful in cheesecake! Ymmmmmmm...

 

[synoviaus]

Do any of you have a good recipe for chedder? Amy

 

[jambunny]

I use a farmhouse starter that I got from Hoeggers goat supply. It tastes more like colby than chedder but it usually only lasts a few minutes when I take it to work. It is awesome. I use the cheap coffee can press and it is wonderful. Hoegger's has some of the best stuff I have found for cheese. New England cheese supply is great too.

 

[ametauss]

Goat's Milk Cheese:

1 gallon goat's milk
1/2 gallon of butter milk
1/8 Cup of lemon juice
1/8 Cup of white vin

Place in SS pot w/cover in 250 degree oven for 5 hours until curddled then strain thru cheese cloth.

I add anything and everything to the end product...

It's very mild and the last batch I added honey and walnuts with a little olive oil to smooth on bagels....

 

[jambunny]

I can't wait to try it!

 

[citrusdreams]

I've made chevre a few times, but not with vinegar. I used the chevre starter from New England Cheese Making (Ricki Caroll's site).

But mine doesn't taste like vinegar to me....

 

[wyo-helpmeet]

Must sub to this thread, cuz I'm too lazy this very moment to copy that recipe!!

 

[jambunny]

 

[MrsCountryChick]

Here's a link to a post of what seems to be a Great economical cheese press... but the poster never posted on how it worked. But it's what I'm looking forward to making & trying out once my kids are weaned.

https://www.backyardchickens.com/forum/viewtopic.php?id=158269

 

[MullersLaneFarm]

The trickiest thing about cheese presses is the weight you add to them.

Too much weight too quickly and your cheese will be dry