Author Topic: One man Crottin party  (Read 1237 times)

Offline Hande

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One man Crottin party
« on: November 25, 2011, 12:46:50 PM »
I did 5 weeks ago some Crottin. I use that ( Yoav ) traditional making method 24 renneting time and 12 hour pre-drain before moulding, and it is wery good.
This time I use p/h whole milk and cream to get 5% butterfat content. Curd was really soft compare at what I did before just before that ( raw milk Selles-sur-Cher ).
I use Calcium Chloride for that (Crottin) .

But to Crottin, after 5 week taste is ( medium+ good ), what you can get in market :),
but maybe after few week is blow up :D
That sure that raw milk cheese get much more ( wide taste ).

Hande










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Offline darius

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Re: One man Crottin party
« Reply #1 on: November 25, 2011, 05:42:51 PM »
Looks wonderful!

Offline Boofer

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Re: One man Crottin party
« Reply #2 on: November 25, 2011, 08:19:52 PM »
That's excellent! Cheese eye candy.  :)

One man, huh? But what about the wife? Does she enjoy it too?

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline JeffHamm

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Re: One man Crottin party
« Reply #3 on: November 25, 2011, 11:04:31 PM »
Very nice looking cheese.  Well done, again!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline iratherfly

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Re: One man Crottin party
« Reply #4 on: November 28, 2011, 05:04:12 PM »
True Hande, it is so much better with raw milk.  This is a strange season for goats milk anyway so the issue with soft curd may have something to do with it. The French don't make Crottins from October to March because the milk isn't good enough and the goats need their rest and to get impregnated and give birth. (They only make from milk which they froze ahead of time)


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Offline Erkki Juusto

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Re: One man Crottin party
« Reply #5 on: May 07, 2012, 07:24:41 PM »
Hey Hande,

Very nice looking cheese. I recently started milking sheep Icelandic/Friesan. Would you recommend sheep milk for this type of cheese? I am not familiar with these type of cheeses, mostly done aged cheeses like gruyere, emmenthal, and parmasan from cow milk.

Terveisin, Erkki

Offline anutcanfly

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Re: One man Crottin party
« Reply #6 on: May 07, 2012, 07:50:40 PM »
Gorgeous cheese!  Working with raw milk sure spoils you in a hurry!
Early bird gets the worm, but the second mouse gets the cheese!

Offline Hande

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Re: One man Crottin party
« Reply #7 on: May 08, 2012, 12:22:51 AM »
Terve Erkki,
I have not made ​​any cheese from sheep's milk, but I think that it is good for any cheese  :)

Hi Anut,
Thank's  :) Yes, once you try raw milk, you can not go back..

Hande

Offline Caseus

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Re: One man Crottin party
« Reply #8 on: May 08, 2012, 12:57:56 AM »
Lovely cheese.  I ate a Crottin recently and fell in love with it.  I want to make it too, but so far I have not found a source for goat's milk, except for the ultra-pasteurized stuff at the grocery store.

Offline DeejayDebi

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Re: One man Crottin party
« Reply #9 on: May 10, 2012, 05:47:14 PM »
Looking very nice Hande! I cheese for you!


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