Gold & Silver Forum (http://goldismoney.info/forums/index.php)
- Survival Prep (http://goldismoney.info/forums/forumdisplay.php?f=141)
- - Goat cheese (http://goldismoney.info/forums/showthread.php?t=426145)

H8T fiat | 11-22-2009 04:17 PM
Goat cheese I've got a good deal on getting two Alpine milk goats .How involved is the process of making cheese ? Thanks in advance.

Silver Belle | 11-22-2009 04:50 PM
Re: Goat cheese Super easy if you want to make soft or semi-soft cheeses -- mozzarella, etc. That's the best way to start, anyway...start with the easy stuff and once you get that down go to something a bit more challenging. New England Cheesemaking Supply has some great beginner info, but trust me...anyone can do it.

H8T fiat | 11-22-2009 04:54 PM
Re: Goat cheese Thanks SB , is it as easy as say , making butter ? Or along those lines ?

H8T fiat | 11-22-2009 07:41 PM
Re: Goat cheese Thanks Ima C ,that was very helpful...I have Zero experience w /dairy goats .I've found someone that wants to get rid of 14 laying RIR hens ,one RIR rooster ,one Guinea and two goats for $100 ....that is a steal ! She says her marriage is on the line (guess her hubby doese not like animals ).:5_1_120:

Heimdhal | 11-22-2009 07:50 PM
Re: Goat cheese THe easiest way we found is to use apple cider vinegar and some cheese cloth. I think its 1/4 cup of the vinegar to a half gallon of milk. Heat the milk up slowly on to stove to about 180, mix in the vinegar, slowly and keep stirring as it curdles. Then strain the whey and curds through cheese cloth, and any salt (about 1 tsp) and herbs/flavoring at this point, let it hang or squeeze gently to force additional whey out and you've got goat cheese. We've found it best to let it sit in the fridge to age at least a day or two to really get that good goaty flavor. This makes a soft spreadable cheese.

Determined2Au | 11-22-2009 10:32 PM
Re: Goat cheese Very useful information, Heimdhal... thanks! Does anyone know if this process also works for different types of milk? Quote:
THe easiest way we found is to use apple cider vinegar and some cheese cloth. I think its 1/4 cup of the vinegar to a half gallon of milk. Heat the milk up slowly on to stove to about 180, mix in the vinegar, slowly and keep stirring as it curdles. Then strain the whey and curds through cheese cloth, and any salt (about 1 tsp) and herbs/flavoring at this point, let it hang or squeeze gently to force additional whey out and you've got goat cheese. We've found it best to let it sit in the fridge to age at least a day or two to really get that good goaty flavor. This makes a soft spreadable cheese.

H8T fiat | 11-25-2009 09:31 PM
Re: Goat cheese Thanks for the websight Imac. I'll check it out !:smile:

ArizonaGold | 11-26-2009 03:22 PM
Re: Goat cheese Forget the butter. You would need a mechanical cream separator, and the cleaning alone isn't worth the cream you get. Semi-soft Chevre is awesome and easy, and you get to add in all sorts of mix-ins like garlic, green chili, etc etc etc. It's like hummus that way.

All times are GMT -4. The time now is 09:46 AM. |

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.
Copyright = None use it and Link to GIM