Author Topic: chevre issues  (Read 147 times)

Offline Tiffany

  • WoodSpryte Farm
  • Medium Cheese
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  • Location: Dimondale, Michigan
  • Posts: 44
  • Cheeses: 3
    • WoodSpryte Farm
chevre issues
« on: June 24, 2014, 12:00:41 AM »
Using my own farm goat milk to make chevre with. Taste is wonderful but texture but so much. I want a creamy texture. I have tried draining 2-4 hrs and up to 12 hrs. It just gets druer and grainy. Was using the NEC chevre starter, because want getting that much milk, but now up to 3 gallon batchs still going to switch.  Have been told by some to use the flora danica with an md88, but I dint like what I'm reading about it being to buttery. Going to change culture ma4001 or the mm100
Could the culture be the problem or full I just need to drain even  longer .
Thank s
Tiff
Home of A2/A2 Jersey herd share program
And gourmet garlic


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Offline steffb503

  • Catskill Mts, NY State, USA
  • Mature Cheese
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  • Posts: 493
  • Cheeses: 9
    • M & S Farm
Re: chevre issues
« Reply #1 on: June 24, 2014, 05:40:11 AM »
I use MA-100 or MA-11-14-16
Not much difference in texture.
What is your recipe?
I warm milk to around 80 F add culture(1/4 tsp DVI /2-5 gallons) and 1 Tbs diluted rennet(3 drops/ 1/4 cup cool water) stir and let set till morning. Always good and creamy.