| T O P I C R E V I E W |
| therealshari |
Posted - Jun 17 2012 : 09:35:45 AM
Somehow I knew I'd be making cheese once we were given a pair of Nubian goats. It's been two years getting there, but I've successfully made a batch of Queso Blanco, and Cottage Cheese.
Next up is Mozzarella.
I've added a category called "Curds and Whey" to the Four Country Gals blog, where I'm telling of my adventures, good and bad.
Shari Thomas, back after a 2 year break for heart issues. Ready to get on with life now.Four Country Gals |
| 9 L A T E S T R E P L I E S (Newest First) |
| cheeselady |
Posted - Jun 19 2012 : 2:43:18 PM
You would really do better to buy freeze dried starter. It will give you a consistent product from batch to batch. Check out www.leeners.com |
| alterationsbyemily |
Posted - Jun 19 2012 : 10:57:06 AM
I have made ricotta from motzerella cheese whey, it tastes great. All you do is add vinegar, I cannot remember how much at this time but do a search, I know I mentioned it somewhere on the forums before
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Farmgirl #2951
No longer renting, offical farmgirl.
Check out my new blog at http://simpileeliving.blogspot.com/
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| therealshari |
Posted - Jun 18 2012 : 06:59:47 AM
Thanks Michelle,
The chickens will enjoy the whey.
I haven't made chevre yet as I need a starter, and haven't felt brave (or organized) enough to make my own starter. Been studying, though. We get about a gallon a day, so I will have plenty of practice this summer. I'm setting up a spread sheet of some sort that will duplicate a "paper" cheese record. That way I can track my practice, mistakes, success, etc.
Shari Thomas, back after a 2 year break for heart issues. Ready to get on with life now.Four Country Gals |
| bananachicken |
Posted - Jun 17 2012 : 8:21:55 PM
I am interested to kit with how you are doing with this. We just got a Nubian last month and I just ordered my first cheese making kit due to arrive this tuesday. We have made chevre a couple times, but have never made any other cheese. I am a little overwhelmed with this new project but am excited at the same time to be able to make our own. :)
"I should be having tea right now."
-Lady Annalía Elisabet Catherina Tristán Llorente |
| .Linz. |
Posted - Jun 17 2012 : 7:16:57 PM
Oh, isn't it so much fun? I especially love making chevre because it's so adaptable - so many yummy herbs to mix in, or leave it unsalted and drizzle some honey on it... mmmm!
Mozz whey is acid whey & that doesn't work for ricotta - only "sweet" whey from hard cheeses works, as Michelle said.
"Be thou diligent to know the state of thy flocks, and look well to thy herds." - Prov. 27:23 |
| MiaBella |
Posted - Jun 17 2012 : 6:08:42 PM
Riccotta is typically made from the whey of an aged cheese such as cheddar...so don't know if this will work.
Michelle
Farmgirl Sister #4097
MiaBella Farm
New Caney, TX
www.miabellafarm.com |
| therealshari |
Posted - Jun 17 2012 : 4:21:46 PM
Here's what I'm learning real fast... salt is relative. None of the recipes have had enough even to suit me (and I'm on a low salt diet).
I made mozz this afternoon, and I think I'm still misjudging when to cut the curds as my whey is pretty milky. Wonder if I can reheat it up to a higher temp and make riccotta?
Shari Thomas, back after a 2 year break for heart issues. Ready to get on with life now.Four Country Gals |
| cheeselady |
Posted - Jun 17 2012 : 11:52:14 AM
Awesome, there is nothing better than fresh cheese from your own goats. I love to make goat Feta. Then you can marinate it herbs with sun dried tomatoes and olive oil. Yum. |
| batznthebelfry |
Posted - Jun 17 2012 : 11:08:23 AM
Oh good for you...what a wonderful new thing for you to learn & be able to share with your family...I make mozzarella whenever I get raw cows milk & just love it...enjoy your goats & cheese....Michele'
Chickens RULE!
hen #2622
theoldbatzfarm.blogspot.com |
