I want to contribute something of value to this forum, so here goes.
I think I have placed this cheese recipe in the correct area, if not, please move it to proper for me John. TY
I have tasted store-bought, and quite delicious. Unfortunately, I am new to cheeses and only tonight going to attempt my second 'easy cheese,' ricotta from whole milk. ( I can make a mean lasagna, lol)
I found this recipe and did not find one in John's recipe list, so it may be that it is new to this forum, or I just haven't found it while slucing through old posts. Nonetheless, I hope it inspires those of you much more advanced than I to try. Like I said, mouth-watering flavor!
[img width= height=]http://www.jonniemasters.com/crottin-pic.jpg[/img]
...are small rounds of ripened goat cheese that have a pleasant, fruity flavor. Historical references to this style of cheese date back to the 16th century, but not until the early 19th were they referred to by the word 'crottin.'
*1 gallon goat's milk
*1/8 tsp (about 1 ml) direct set 'Flora Danica culture.'
*1/8 tsp (about 1 g) 'Penicillium candidium.'
*1 pinch 'Geotrichium candidium.'
*2 to 3 drops liquid rennet diluted in 5 tbsp. distilled H20.
*1/8 tsp (about 1 g) Calcium Chloride diluted in 1/4 cup (about 60 ml) distilled, cool H20.
*4 Crottin molds
*Catch bowl for whey
*approx. 1 pound
Warm milk to 72 degrees F . Add starter to the milk and mix well.
Let rest for 20 minutes, keeping on the target temp. Stir in the calcium chloride and let rest 5 minutes. Now stir in the 'Geotrichium candidium' and 'Penicillin candidium.' Add the diluted rennet, and stir for 2 minutes. Cover and keep the milk at target temperature, and let rest for 18 to 24 hours, until the curds begin to set.
Check curds for a clean break, then ladel them into the crottin molds,. Continue to fill the molds as the whey drains off and the curds will settle to the mold's bottom(s). Let them drain 24 hours, or until they pull away from the sides of the mold. Now place into a ripening box and then into cheese cave at a temp of 58 degrees F at 85 percent humdity. Remove the cheeses from the box every other day to remove excess moisture, and turn the rounds. They should bloom within two weeks. Continue to ripen until desired flavor.
(3 mo and up)
Note: Now I DO think I have placed incorrectly, please help out John