How to make chévre? Or how to make it from a package? I hate those dry packages, they have powdered rennet with 100,000 strength rating that is far to proteolytic and can cause breathing problems. It makes bitter cheese.
BTW - you don't cut curd of semi-lactic cheese. You also don't cook it at 86°F. You just pre-drain it in room temperature before moulding/salting.
I've used lemon juice to set cows milk into a cheese. It's quite mild and good. Though I'm unsure if that would really go well with the goats milk. I adore the flavor of goat cheeses.
@CroneMagick2010 starter = relevant bacterial species and dried rennet. to do this on one's homestead without benefit of products of this family run company would need to slaughter baby ruminants (cows, goats), save the enzymes in stomach = rennet. Bacterial innoculant would need to be saved from previous batches of cheese in a sterile manner. species provided in this starter = lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis
@PhotoNika That is awful! Not something I'm willing to do. I certainly won't purchase that stuff either. Thank you for such a clear and educational answer. Too bad for me. I LOVE goat cheese. Thanks again.
@CroneMagick2010 sure thing. traditional foods require integrated horticultural/agricultural systems. there is no dairy without grass/grain and also without pregnancy and excess baby animal production (on a dairy farm excess = almost all males and many females) its important for people to understand that there is very little no-kill purity in any of their foods. i dont think anything died to make twinkies ..... well the wheat and soy beans died
@PhotoNika That is awful! Not something I'm willing to do. I certainly won't purchase that stuff either. Thank you for such a clear and educational answer. Too bad for me. I LOVE goat cheese. Thanks again.
I'm curious, how would one do this without "buying" something pre-made to set the cheese? You used a packet. What would be the natural thing to use (from a permaculture perspective)? Do you know?
@kibaslover1 no - i dont sell anything - that would require an inspected dairy - something that would cost more than $100,000 - dont have the budget for that - i dont know how long it would take to go sour we drink it all up before that happens - depends on how you treat your milk - pasteurized milk goes sour in days - raw milk doesnt.
How to make chévre? Or how to make it from a package? I hate those dry packages, they have powdered rennet with 100,000 strength rating that is far to proteolytic and can cause breathing problems. It makes bitter cheese.
BTW - you don't cut curd of semi-lactic cheese. You also don't cook it at 86°F. You just pre-drain it in room temperature before moulding/salting.
yoavperry 3 months ago
@yoavperry make your own cheese in your own video? please? so someone can bust your chops instead of mine.
PhotoNika 3 months ago 3
How to make chévre? Or how to make it from a package?
BTW - you don't cut curd of semi-lactic cheese. You pre-drain it in cheesecloth bag before moulding and salting it
yoavperry 3 months ago
How to make chévre? Or how to make it from a package?
yoavperry 3 months ago
I like your sink.
bradbeckett 3 months ago
@bradbeckett thanks - brandname = swanstone and its really holding up to years of use.
PhotoNika 3 months ago
Any goat milk kefir?
GreenSmoothieGuru 7 months ago
@GreenSmoothieGuru yep! goat milk makes a nice kefir
PhotoNika 7 months ago
@GreenSmoothieGuru yeah - easy to make goat mil kefir :-) good stuff - i have no video on making it tho
PhotoNika 3 months ago
I've used lemon juice to set cows milk into a cheese. It's quite mild and good. Though I'm unsure if that would really go well with the goats milk. I adore the flavor of goat cheeses.
CroneMagick2010 9 months ago
@CroneMagick2010 acid precipitated cheese (paneer, queso blanco) is different than chevre - chevre requires culturing and no heating phase
PhotoNika 9 months ago
What exactly IS the starter? I guess that's really the question.
CroneMagick2010 9 months ago
@CroneMagick2010 starter = relevant bacterial species and dried rennet. to do this on one's homestead without benefit of products of this family run company would need to slaughter baby ruminants (cows, goats), save the enzymes in stomach = rennet. Bacterial innoculant would need to be saved from previous batches of cheese in a sterile manner. species provided in this starter = lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis
PhotoNika 9 months ago
@PhotoNika That is awful! Not something I'm willing to do. I certainly won't purchase that stuff either. Thank you for such a clear and educational answer. Too bad for me. I LOVE goat cheese. Thanks again.
CroneMagick2010 9 months ago
@CroneMagick2010 sure thing. traditional foods require integrated horticultural/agricultural systems. there is no dairy without grass/grain and also without pregnancy and excess baby animal production (on a dairy farm excess = almost all males and many females) its important for people to understand that there is very little no-kill purity in any of their foods. i dont think anything died to make twinkies ..... well the wheat and soy beans died
PhotoNika 9 months ago
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@PhotoNika That is awful! Not something I'm willing to do. I certainly won't purchase that stuff either. Thank you for such a clear and educational answer. Too bad for me. I LOVE goat cheese. Thanks again.
CroneMagick2010 9 months ago
I'm curious, how would one do this without "buying" something pre-made to set the cheese? You used a packet. What would be the natural thing to use (from a permaculture perspective)? Do you know?
CroneMagick2010 9 months ago
Eww it looks like white poop ive never had it dough
bobcoin76 9 months ago
do you sell your extra cheese and milk? how long dose goat milk keep before it goes sour?
kibaslover1 9 months ago
@kibaslover1 no - i dont sell anything - that would require an inspected dairy - something that would cost more than $100,000 - dont have the budget for that - i dont know how long it would take to go sour we drink it all up before that happens - depends on how you treat your milk - pasteurized milk goes sour in days - raw milk doesnt.
PhotoNika 9 months ago
How much cheese 2 gallons of milk produce?
perazh 1 year ago