Archive for Downsizer For an ethical approach to consumption
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shadiya
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Cheesemaking advice pleaseHave finally got round to getting starter and rennet etc to try and do something about my milk lake. Has anybody got any recipes or suggestions for an easy goats cheese for beginners? So far, all I've made is Silas' recipe, which is great but I think I'm ready for a bit more of a challenge.... but not too much of one! 
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goosey
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Hi, I haven't made this, but the photos look lovely, so I might try it.
'Heat 2 pints of goats' milk to 90f (32c) and stir in the starter;
after half an hour add 14 drops of rennet. Ensure the milk is still warm 75f (24c), and leave it to coagulate, which should take roughly 12 hours. The curds are ready when they split cleanly when a finger is pushed through them. Line the colander with a square of clean cheesecloth, and ladel the junket-like mass onto the fabric. Draw up the corners. tie them into a knot, and suspend the curds where they can be left to drip overnight. the following morning take them down and mix in some salt to taste and some fresh herbs;
or save the herbs to coat the outside. Mould the cheese into rounds or oblongs.'
[It says, be v. clean etc]
Can be decorated with oak, or currant leaves, herbs. Eat within one or two days.
Now the good bit.
If the cheese is cured in spirits and wrapped in leaves, the crust is sterilised, and the cheese will last about ten days e.g.
Banon - sweet chestnut leaves steeped in brandy until they turn olive-green, wrapped around the cheeses, and secured with rafia. When the parcels are opened, the curds are mottled with brown veins from the tannin in the leaves.
Or, Selles-sur-cher - Ground charcoal from a bar-b-que dusted over.
Which they say is tasty.
Or, Ground pepper corns
Or, chopped rosemary, garlic etc etc etc pressed on.
Sounds yummy.
I haven't read Silas' recipe yet, so hope this isn't a repeat.
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random
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I like the Katie Thear - French Goat's cheese recipe
| Quote: | 5l fresh full cream goats milk
5ml liquid starter
3 drops rennet
pasturise the milk then cool to 22°C. Add the starter. Dilute the rennet in a tablespoon of boiled and cooled water and stir in. Cover the pan and leave to coagulate overnight in a warm place [21-22°C]. The following day ladle the curds into small plastic moulds. Pile the curds in because over the next two days it will sink to about half its height. Cover the cheeses and leave in a warm place [21-22°C] to drain
After two days remove the cheese from the moulds, rub in a little salt on the surfaces and leave to dry on mats. Once they are dry, after about 24 hours they are ready to eat but will aquire more taste if left to ripen 2-3 days
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Takes a while but the time spent actually doing anything is minimal and the taste is great. I find it keeps in the refridgerator about 4-5 days
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