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Heimdhal | 03-28-2009 10:08 PM
Help Making Cheese Didnt know where else to post this, figured this would be the best place. I want to try my luck at making goat cheese. I know theres a wealth of info on the net, but wanted to see if anyone here had any personal experience in making it. I've got goats milk, though Im not sure it'll work as its ultra pasturized, and I have most of the equipment: Presses, molds, etc. Just wanted some experienced advice and some recipes that others have found tasty, or not so tasty. Anyways, really its just a learning experience more than anything, im not counting on it for anything, so if I mess this first batch, no worries ;) Thanks in advance.

Hugo Chavez | 03-28-2009 10:42 PM
Re: Help Making Cheese Part of my background is Norwegian making me a lover of goat cheese. Never made any though, lacking a goat makes things difficult. Anyhoo, lotsa vids on youtube, maybe one is good? An example (with links if you use link on top): You Tube
You Tube

Heimdhal | 03-28-2009 11:11 PM
Re: Help Making Cheese Quote:
Originally Posted by Hugo Chavez (Post 1650995) Part of my background is Norwegian making me a lover of goat cheese. Never made any though, lacking a goat makes things difficult. Anyhoo, lotsa vids on youtube, maybe one is good? An example (with links if you use link on top): http://www.youtube.com/watch?v=J01mY...eature=related
Yeah, I know exactly what you mean. A good chunk of me is Danish with a little norwegian mixed in. Cant get enough of Goat Cheeses, Fontinas, etc. I feel bad for people who think that Velveta is 'where its at' :) EDIT: P.S. Thanks for that Vid. I think tomorrow thats exactly what I want to do, since my wife, daughter and I like soft cheeses to spread and thats a good, quick, easy recipe.

buff01 | 03-28-2009 11:20 PM
Re: Help Making Cheese I've seen this book on amazon Amazon Amazon and it looks pretty good. For $11, it's probably worth so you don't waste milk from mistakes :biggrin:

Golddust | 04-01-2009 03:30 PM
Re: Help Making Cheese http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html Works I think???? This may help. :biggrin: This link may help on the other Thread about Rootbeer

Darkside | 04-01-2009 03:37 PM
Re: Help Making Cheese Quote:
Originally Posted by Golddust (Post 1657663) http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html Works I think???? This may help. :biggrin: This link may help on the other Thread about Rootbeer
I was just about to post that same link.

Golddust | 04-01-2009 03:39 PM
Re: Help Making Cheese Quote:
Originally Posted by Darkside (Post 1657670) I was just about to post that same link.
My bad.?? :bull-smile:

Heimdhal | 04-01-2009 04:59 PM
Re: Help Making Cheese I forgot about this thread! lol. I made two batches of goats milk on Sunday. I should take pictures. I used the method in the video above, apple cider vinager to curdle. It turned out really nice. Got about 11.5 oz of cheese from 2 qts of goats milk after squeezing the whey out. We were buying it in the store for about 5-6 bucks for a 6 oz package, so this is defently a cheaper way to go. I used fresh herbs from our "garden" Rosemary, Thyme and Garlic chives(would use basil too, but im out of basil, plant died) and sea salt to flavor it. Honestly, much better than anything I've had at a store. Just right! The only problems seem to be: 1) The price. At 3.50 per qt, its only economical in large batches. But my cousin owns an Italian market and is getting me goats milk for about 5 bucks a gallon for our next go round(we drink the milk too, not just cheese). 2)The type I used was ULTRA PASTURIZED which apparently effects the ability to curd slightly, casuing smaller curds, which require multiple straingings through fine mesh AND cheese cloth to get ALL the curds. Threw alot away on the first batch by accident. The other problem with ultra pasturized i was reading is that the more milk is pasturized, the less calcium it has in the final product. This ALSO affects the curdling. There are calcium additives I found at www.leeners.com that I will try next time, and this basicaly helps the get BIGGER curds and help in the ability to press hard cheeses(rather than just the soft spreadables like i've been making). Ill get some picks up tonight. Overall a happy, easy and fun experience, not very time consuming or labor intensive, especialy if you've done canning!!

Olmstein | 04-02-2009 07:37 AM
Re: Help Making Cheese I want pics!

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