Cheese is truly a miracle. It's one of the few things I can think of (bread too perhaps) in which four ingredients can be transmuted into such culinary diversity by simply tweaking time and temp.
I am feeling ambitious today so am planning the following:
3 gallons Cabra al Vino
2 gallons Camembert
and
2-5 gallons of "I'm not sure yet" perhaps butterkase? Maybe a honey-rubbed farmstead cheese?
We'll see how far I get.
For the rest of this season, I am on a mission to do better with natural rind cheeses and not let them get away from me in the cheese cave. I think I need an accountability partner- someone to write me every morning at 8:30 and say, "Go check the cheeses. Now". Siri may have to do the job.
Y'all have a blessed day. I'll try to post the progress of some of these.
Good afternoon! How did the cheese come out? I have been interested in doing cheese as well, but I am down to one milk goat right now, so all the milk is being used as fast as it comes out (she produces about 1 1/4 lb every 12 hours). I would like to know if you use your milk raw or do you pasteurize it? And where do you find good goat milk cheese recipes? Oh, and what do you use for a cheese cave? Thanks!
ReplyDeleteHi! I age my cheeses in a wine fridge I found on craigslist. My two favorite books are "Artisan Cheese Making at Home" and "200 Easy Homemade Cheese Recipes". The former may be better for you as the recipes are for smaller batches.
DeleteI also find a lot of great recipes and information on Cheesemaking.com.
Most recipes can be converted to goat. I usually just decrease the temp a few degrees and add a bit less culture.