Lactic goat milk cheeses - Valencay and St. Maure recipe??

[CheesemakerTrevor]

Im trying to find a good recipe for some raw lactic goat cheeses I want to make.  I plan on doing 2 simultaneous makes of 3 gallons each , a St. Maure without predraining and a Valencay with predrain in cheesecloth.  I want to have a ashed Geo/P. cand Valencay and just Geo in the St. Maure. I have no Ph meter or TA but have a good idea of what curd looks like when it get below a Ph of 4.5. What strain of Geo (13, 15, 0r 17) would be best for the St. Maure?? Anyone have a good base recipe for these??  Whats the best way to dose out the minuscule amount of rennet I will use??

[botanist]

Hi there,

First, I've found that pasteurized goat milk gives a stronger curd than raw for lactic cheeses, maybe due to denaturing proteins, as the same results for making yogurt from goat's milk that's been heated to ~180F.  That said, my experience may differ from that of others on the Forum, as I've read posts by some who claim the opposite effect.  CaCl2 is a must if you pasteurize, but I use it always anyway for my goats' milk.

Have you searched the forum for recipes for the kinds you want to make?  This thread is a good one for Valencay  http://cheeseforum.org/forum/index.php/topic,10131.msg74934.html#msg74934
or this
http://cheeseforum.org/forum/index.php/topic,9063.msg76068.html#msg76068

Cheers!

Brie posted her St. Maure/Humboldt Fog recipe here
http://cheeseforum.org/forum/index.php/topic,6276.msg45026.html#msg45026
 and Tea's is here
http://cheeseforum.org/forum/index.php/topic,487.msg3418.html#msg3418