| T O P I C R E V I E W |
| fiddlegirl |
Posted - Jul 05 2005 : 5:53:40 PM
Anyone out there make goat cheese? I'd love some recipes. Thanks, Deb |
| 8 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Jul 14 2005 : 08:23:48 AM
Sue...that is the exact type I have made and it was good and easy too!!
Jenny in Utah
The best things in life arn't things! |
| BlueEggBabe |
Posted - Jul 14 2005 : 07:27:49 AM
PS...the specific recipefor the cheese is on the culture packet.
I use the fromage blanc or chevre culture and it is similiar in texture to an incredible cream cheese.
sue
"If more of us valued good food and cheer and song above hoarded gold, it would be a merrier world."
J.J.R.Tolkien |
| BlueEggBabe |
Posted - Jul 14 2005 : 07:23:56 AM
I make fresh goat cheese using a culture that I order online.
It is never-fail, easy as anything and is consistently the same.
I use a gallon of raw goat milk to make a little less than 2 lbs of cheese.I then divide into 4 oz. "ball" servings, leave some plain or roll others in chopped fresh herbs (parsley, rosemary, thyme, chives and sometimes for guests I will add edible flower petals from chives, violets, calendula, etc.Looks pretty!)These cheeses should be eaten within a week -10 days...so they are good for selling or giving away if you can't eat it all.
The website is incredible and just full of information:
www.cheesemaking.com
have fun...
Sue
"If more of us valued good food and cheer and song above hoarded gold, it would be a merrier world."
J.J.R.Tolkien |
| ThymeForEweFarm |
Posted - Jul 14 2005 : 04:21:30 AM
I used white because it's what I had in the pantry, but you can use cider too.
Robin
Thyme For Ewe Farm
www.thymeforewe.com |
| Aunt Jenny |
Posted - Jul 13 2005 : 2:25:11 PM
okay..that is my next cheese...and I can sure handle THAT recipe easily enough..did you use cider or white vinegar???
Jenny in Utah
The best things in life arn't things! |
| ThymeForEweFarm |
Posted - Jul 13 2005 : 11:13:20 AM
We made ricotta with whole goat milk Sunday. One gallon goat milk heated to 195°. Add 1/4 cup vinegar, stir well, let sit for at least 10 minutes. This separates the curds and whey. I thought it should have separated a lot more than it did so we heated it to 200° and added another splash of vinegar. It turned out great! My daughter made tortellini for lunch with it this afternoon.
Robin
Thyme For Ewe Farm
www.thymeforewe.com |
| Aunt Jenny |
Posted - Jul 13 2005 : 08:39:28 AM
I have made it just a few times now...sure is fun and turned out good. I am sure there is someone with more experience...if no one else posts recipes I can post the simple one I used first.
Jenny in Utah
The best things in life arn't things! |
| LJRphoto |
Posted - Jul 13 2005 : 08:13:32 AM
I don't know how either, but would love to as we are planning to get some milkers and I LOVE goat cheese. |
