Post by jackdag on Aug 4, 2011 21:21:18 GMT -8
Goat Cheese Making Recipe
This is a generic recipe for making Chevres. Chevre is the French word for goat and Chevre cheese is a simple goats milk cheese. Chevre is primarily (as it uses a small amount of renet) a lactic acid coagulated cheese fresh cheese.
Ingredients
Goats milk.
Mesophilic Starter Culture,homemade or manufactured such as
Daniscos Choozit MM100,amount as per manufacturers/package directions or your experience.
Optional:Diluted Calcium Chloride if using store bought pasteurized goats milk,amount as per manufacturers directions or your experience.
Rennet,small amount,significantly less than manufacturers/package directions which are usually for rennet coagulated cheeses.
Salt.
Directions
1.If using raw milk then it is recommended to pasteurize milk first.
66 Celsuis Degree for 30 min, dont heat milk in UHT concept or fast pasteurising, milk protein will be destroy and make poor quality cheese
2.Heat (or if just pasteurized cool milk) to 23-24°C / 74-76°F,measure pH. Note lower temperatures (ie down to 20°C / 68°F) will take longer and will result in more diacetyl/gas formation.
3.Add mesophilic culture.
4.When have 0.2 pH drop i) add optional CaCl2,ii) add rennet,and iii) cover and let ripen while maintaining 23-24°C / 74-76°F.
5.When pH reaches 4.45-4.7 (4.6 is optimal,normally a yogurt consistency),ladle curds into draining molds on draining board at room temperature. Note,there is a narrow range of 0.2 pH to get optimal rheology (friability,drain speed,curd adhesion,and overall body).
6.Drain cheese to desired consistency,normally overnight.
7.Turn cheese in mold onto draining mat,when cheese(s) dropped,remove molds.
8.Dry salt to taste.
9.If still too moist allow drain at room temperature further.
10.Place in high humidity cheese cave,after few days Chevre is ready to be eaten.
Options
1.Optional:Flavorings such as pepper,garlic,dill,or parsley
This is a generic recipe for making Chevres. Chevre is the French word for goat and Chevre cheese is a simple goats milk cheese. Chevre is primarily (as it uses a small amount of renet) a lactic acid coagulated cheese fresh cheese.
Ingredients
Goats milk.
Mesophilic Starter Culture,homemade or manufactured such as
Daniscos Choozit MM100,amount as per manufacturers/package directions or your experience.
Optional:Diluted Calcium Chloride if using store bought pasteurized goats milk,amount as per manufacturers directions or your experience.
Rennet,small amount,significantly less than manufacturers/package directions which are usually for rennet coagulated cheeses.
Salt.
Directions
1.If using raw milk then it is recommended to pasteurize milk first.
66 Celsuis Degree for 30 min, dont heat milk in UHT concept or fast pasteurising, milk protein will be destroy and make poor quality cheese
2.Heat (or if just pasteurized cool milk) to 23-24°C / 74-76°F,measure pH. Note lower temperatures (ie down to 20°C / 68°F) will take longer and will result in more diacetyl/gas formation.
3.Add mesophilic culture.
4.When have 0.2 pH drop i) add optional CaCl2,ii) add rennet,and iii) cover and let ripen while maintaining 23-24°C / 74-76°F.
5.When pH reaches 4.45-4.7 (4.6 is optimal,normally a yogurt consistency),ladle curds into draining molds on draining board at room temperature. Note,there is a narrow range of 0.2 pH to get optimal rheology (friability,drain speed,curd adhesion,and overall body).
6.Drain cheese to desired consistency,normally overnight.
7.Turn cheese in mold onto draining mat,when cheese(s) dropped,remove molds.
8.Dry salt to taste.
9.If still too moist allow drain at room temperature further.
10.Place in high humidity cheese cave,after few days Chevre is ready to be eaten.
Options
1.Optional:Flavorings such as pepper,garlic,dill,or parsley
Attachments:
more please ;D