Re: [pyrnet] How I make Goats milk cheese

[JGentzel@aol.com]

In a message dated 9/7/01 7:04:41 AM Eastern Daylight Time, dneal@socket.net 
writes:


> Joe are you sharing the know how to make the cheeseDolores


Yes,  Not sure if it bores a lot of the list.  I changed the healing so those 
who hate this thread they can delete.  

Its so easy even I can do it.  Get good Goat milk from healthy goats.  Find 
the Chevre starter from a Goat supply place like Caprine or New England 
Cheesemaking Supply.  Follow the directions on how much starter to add to the 
volume of milk you use.  Add the starter to milk.  Let it stand out room 
temperature for 18 to 24 hours to separate the curds from the whey.  Strain 
through cheese cloth and let it hang in the cheese cloth to dehydrate more 
for several more hours until the desired consistency of cheese is obtained.  
Flavor as you like or just add a little salt (or not as you please).  The 
dogs will love the whey as well, so you can give it to them. They will drink 
too much at one time, so divide it up to two or three feedings with one dog 
(the whey from one gallon of milk).  You can freeze the cheese (if you made 
too much) easily and it thaws out to every bit as good as the fresh.  Ours 
keeps for at least a couple weeks in the refrigerator.  You can use other 
starters but what we make with the chevre starter is great so we are happy 
with it.  Add anything you want to it, the chevre will pick up the taste and 
compliment what ever you add.  Any herbes, jams, Marmalade is particularly 
good (I don't like marmalade alone but it is great in the cheese).  Try it on 
Lasagna instead of Mozzarella.  Flavor the cheese with Fresh basil and fresh 
Italian Parsley.  Very good on spinach lasagna.  Put it on your fresh baked 
pizza as well.  Your going to be surprised how good it is.

Got to stop now as I am getting hungry writing about it. <VBG>

Joe