Saturday, May 16, 2015

New Vlog! Easy Goat Cheese How To

12 Comments:

Blogger daisy g said...

Didn't realize it was that easy! Sounds yummy. Is the culture used rennet or something else?
Enjoy your cheese!

May 16, 2015 at 9:09 PM  
Blogger Ngo Family Farm said...

Yum! My kids and I are totally addicted to chocolate goat's milk - so good. I love chèvre and I've also been making goat milk mozzarella from 2-3 day old milk, which tastes great and is such a luxury!
-Jaime

May 16, 2015 at 10:46 PM  
Blogger aart said...

Excellent timing!.....I will have the opportunity to milk some Lamanchas next weekend and bring home a bit of milk.

Ever used White Wine Vinegar for a catalyst when making Chevre?

Do you just get up to that temp...or keep it there for a while?

May 17, 2015 at 6:17 AM  
Blogger Jenna Woginrich said...

It's that easy!

May 17, 2015 at 6:53 AM  
Blogger Jenna Woginrich said...

How does the mozz turn out, Ngo?

May 17, 2015 at 6:54 AM  
Blogger Jenna Woginrich said...

Aart - in my experience lemon juice or vinegar will turn the milk into a crumbly goat cheese fine for salad topping and omelets - same with rennet - but a chevre's creamy self needs no acid and just the culture alone.

May 17, 2015 at 6:55 AM  
Blogger Jane said...

How much did you pay that turkey to pose in the background?

May 17, 2015 at 8:41 AM  
Blogger Jenna Woginrich said...

Jane! I would bet Lucas makes his way into nearly every outdoor vlog! But here is what I paid him: food, female turkeys, the the occupation of being a breeding tom whose only job is to make more turkeys and live like a king! Not a bad deal!

May 17, 2015 at 8:56 AM  
Blogger English sheep gal said...

Do you every save the whey to use for anything? We read in a smallholder book, how beneficial it is and that it's often fed to pigs and chickens. Our friend saves us whey from her CSA raw milk share, and we just pour it over some of our chickens feed pellets and they love it.

May 17, 2015 at 9:56 AM  
Blogger Jenna Woginrich said...

Every day there isn't a pig here to eat the excess milk and whey I cry a little. I need a piglet or 6!

May 17, 2015 at 11:05 AM  
Blogger Ngo Family Farm said...

It's great! Turns out just like cow's milk mozz ("5 acres and a dream" blog has a good recipe) - maybe a little more tart when fresh, but melts like a dream on pizza. It's especially good if you let it sit in a salty brine for a couple hours, and it freezes well that way too!

May 17, 2015 at 8:57 PM  
Blogger aart said...

Thanks Jenna.

May 18, 2015 at 6:18 AM  

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