Being busy lately, I've been making simple. easy fresh cheeses to use up with the milk supply. Wanting to make something oher than chèvre I remembered his description of faisselle in Brad Kessler's book, Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese. it is a wonderful cheese. This is what I did:
CA136h. 6/21/13 faiselle
2 quart refrigerated goat milk.
Bring to 70 F
pinch meso 101
12 drops 1/128 tsp calf rennet in 1/4 c water
Culture for 18 hrs
Transfer curd to 4 chèvre cup molds set in a baking dish Drain 6-18 hrs. Allowing to sit in whey. Set molds in individual containers that will hold whey up around cheese, pour drained whey over cheese and refrigerate. Eat within 3 days.
I imagine it would be great with cows milk too. There are basic recipes for faisselles in 200 EHC. The variations abound. As good as this one is I'll try some with less coagulation time too to see if I get an even creamier texture.
Here are some pics including serving it with a drizzle of honey and atop some mascerated bing cherries.