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kai's First Chevre

Started by kai, March 29, 2009, 03:20:16 PM

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kai

I making goat cheese and ripen in my wine cellar.
but I do many thing shoun't .
raw milk temperature  around 10 C + starter + 1 drop of renet per lit of milk. left it 12 hrs.
ladle the curd in  mould and sprinkle salt
drain 12 hrs then turn over and demould and sprinkle salt.
then ripen in wine cellar
now is 4 days
it's look fine?

kai

 ::)

Cheese Head

#2
Kai, looks great so far! What type are you making, a simple Chevre?

My online try making goat's milk cheese was a failure as I used store bought pasteurized milk and couldn't get a good set.

How long are you going to age or are you going to try some every few days?

For your aging, critical are temperature and humidity . . . good luck.

wharris

Looks tasty so far. I do not (yet) make goat cheese, but I definately will.


I love goat cheese on my steak!

DeejayDebi

Looks nice to me. I keep looking for goats milk suppliers but so far nada. They sold it on the base for awhile in cartons while I was not maing cheese but now it's disappeared. Figures!

kai

Really? ,it's look good?
It's just simple Chevre (in fact I don't know what did I do,maybe pelardon  ::))
Once time I pasteurized my raw's goat milk before making cheese.
I 've got a good curd and I eat it as fresh.

and this time I try to ripen them in my wine cellar 12-15 C.
for RH in cellar only 75-80% so I keep them in a plastic box for more RH and protected them form a drop of water as a picture I don't know how to explain.

Today is day 5. so a cellar has a strong smell !+++!
Last night , one box, I feel them to must moisture so I open a box to dry alitle bit. this morning they are look fine. and very lovely delicate white molds cover them.


Wayne Harris , It's look tasty,really?  cause I don't know how their exactly taste.  It's very joke myself. :-[






Tea

I found that the goat cheese developed quite a strong ammonia smell while aging and that they also faired better aging in colder conditions than normal.

Anyway these are looking great, and hope they are successful for you.

kai

Wow!!!
I love it.This is 10 days old ripen cheese.
Tea, I adapted my imagine as how is good smell cheese. and today it's smell really good. hahaha, even my boyfriend still complain about our wine cellar.

About how it taste, I visit Western food in Thailand forum and ask someone comment it's taste. So I can learn how it's taste.

kai

I am sorry my pictures are too big.

I never know making cheese is very excite.
Like gently, waiting quietly for a result.
It's remind me about my vet student time. :D

kai

 How long for it's shelf life if I wrap and keep in fridge(temp 4-6 c)?

Tea

Well that depends on the cheese made.  Usually it is around 6-8 weeks, but as long as they are not dried out, growing mould, or smelling offensively, they my well last longer than this.

kai


DeejayDebi

It's looking very tasty Kai - good for you!

Cornelius

Hi,

Your cheeses look great!

I know it has been two weeks since you posted your last update, but considering the fact that you had quite a number of cheeses in that batch, I hope you tasted at least one back when you last posted. I have been making  raw milk goat chevre with white mold for the past three weeks and I found that after about two weeks they are fabulous. I pasteurize my milk, then rapidly drop temperature to 85F, add some chevre direct set starter (from cheesemaking.com) and let it sit at 76F room temperature for 12 hours. The curd at this point is a very sold mass at least an inch below whey. I cut into 1/2 columns and let sit for another hour (PH of curd at this point is about 4.4). I then ladle into a variety of molds (pyramids, camembert, st maure shape, etc). I let drain for 36 hours at 70F flipping at least 6 times. I then de-mold and dry salt 1.5% of weight and rest for 12 hours, also at 70F. Then I mist them with white mold and place in fridge at 52F and 80-85% humidity. They develop mold cover within 5 days and have since been in the same environment - other than the fact that their quantities diminish daily ... they are simply so good. Very mild goatyness (let me tell you, goats are happiest this time of the year in this part of the world ... come another few weeks and everything is dead dry at daily temps of 110F, but now everything is green and they are just having so much fun in the fields and by the river). 

Never intended this post to be so long, but when I saw your photographs and thought they were beautiful and I hope you tried them at that early stage. I am not saying that they may improve with age (I still have some in my fridge that I am waiting to try week by week), but it is worth to taste this kind of cheese young. I find young mold ripened cheeses rewarding as there is zero amonia, a pleasant creaminess, quite a bit more moisture and definite fluffy white mold flavor. I also like kissing the white fluff just before I eat it - as it is growing, about 2-3 mm and soft on your lips (not after it is wrapped and aged for weeks - try it while it still has some dimension) ... what a pleasure. And then I add some good tannins of some full bodied red wine - nothing beats that!

Thanks for sharing your photographs.