Goat Milk

 

 

Making Saint Maure is trying something really fun, getting moldy. Once you try this moldy Chevre, you may never go back to plain Chevre again. You will need molds like in plastic containers with holes in the bottom, to make this cheese.

 

Ingredients:

 

• 1/2 gallon of fresh goat milk or raw, unpasteurized goat milk
• 1 oz. mesophilic culture
• liquid rennet
• 1/8 tsp. of white mold powder (Penicillium Candidum).

Special supplies:

• 5 Chevre molds
• draining mats

*Remember to sterilize all your equipment before you begin.

 

Directions:

 

• In a stainless steel pot, warm the milk to 72°.
• Add the culture, white mold powder and stir well. Now you need to add 1/5 of a drop of rennet. Or measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.
• Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours. But, you can let it go for 24 hours. What you do is place the pot in the cold oven until the next day.
• When the milk has coagulated, you are ready to mold the cheese.

 

To make moldy cheeses:

 

Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds. Let the curds drain for two days at room temperature.

 

After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt. When you unmold the cheeses, they may already have started to develop their fuzz.

 

For this aging, you will need some draining mats. For smaller weave in the mat, you can use a plastic craft “canvas” and it is available at Wal-Mart. If you want a larger hole in your drying rack, use “egg crate”. It comes in a large sheet intended for use in suspended ceilings and is available at home improvement stores. You can use these two “mats” separately and in combination to dry and age cheeses.

 

To age your Chevre, place them on a drying mat cut smaller than a large gallon size ziplock freezer bag. Slip the mat with the cheeses into a gallon ziplock bag, blow up the bag and seal it. Now you have a little aging “cave”. Let the cheeses age on the counter for a few more days and then move them into your cheese aging fridge. Here they continue to fuzz up for a few weeks. You can eat your little fuzzies at any time, but try to let them age a couple weeks to develop a good covering of mold.

 

 

Additional Cheese Recipes, click the link to view the details.

 

 

Related topic for you;

 

Queso Fresco

 

Meyenberg Goat Milk Products Valley Goat Cheddar – Aged, 8-Ounce Packages (Pack of 5)

 

 

 

 

 

What is Quark cheese?

 

Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

 

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk. It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

 

 

How to make Quark Cheese

 

 

 

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is only about 10 minutes.

• To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.
• Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.
• Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.
• Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

 

More Goat Cheese Recipes. Click the link to view the recipes!

 

 

Cream Cheese

Canus Li’l Goat’s Milk Body Wash/ Tearless Shampoo 16 – Ounce (Pack of 3)

 

 

 

Making sour cream is high on the list of  simple but delicious cultured goat milk products.  Only two ingredients are require  and 24 hours later you will be enjoying delicious, homemade sour cream for your baked potatoes, soups and casseroles, or other dishes.

 

To make sour cream, you will need:

• 1 Cup  goat milk cream
• 1 Tablespoon cultured buttermilk

 

 

Directions:

 

Warm the cream to approximately 75° F. Add the buttermilk, and stir to mix thoroughly. Cover, and leave at room temperature for about 24 hours. Transfer to a storage container, refrigerate and serve. The sour cream will thicken as it cools.

 

If you’d like a heavier texture, you can use  a higher ratio of buttermilk to cream.

 

By using whole milk instead of cream, you can get the sour cream taste in a thinner version that is especially good for making cream-based soups.

 

Alternatively, you can also use a direct-set culture for making sour cream. This is a pre measured packet found at dairy supply companies that is mixed into the cream and left to culture. These generally produce a slightly tangier taste than using cultured buttermilk.

 

 

More Best gourmet recipes for you.

 

Christmas Cauliflower Casserole 

 

 

Baked Potatoes