Success!

[Masterblaster79]

My very first cheese came out perfect! It was a soft goat cheese... recipe out of 200 easy home made cheese book, used raw goats milk! Im all hyped to get to harder cheeses! will keep the board updated with whats coming next.

[Sailor Con Queso]

Very nice.

Ahhhh..... we have another one hooked.

[MrsKK]

Great job!

Do you milk your own goats?

[Masterblaster79]

No... but i have access to both raw goat and jersey cow milk! Life is good!

[iratherfly]

Congrats!

[smilingcalico]

Nice! Have a cheese for your efforts (and of course the ones you get to eat too). 

[Gürkan Yeniçeri]

Good work Masterblaster, Are they finished yet?

[Boofer]

Congrats, MasterBlaster79, and welcome to the forum.

Hmmm, the last time I heard the term "masterblaster" referenced it had something to do with parachutes. Any similarity?

Looking forward to hearing of and seeing your cheese exploits.

-Boofer-

[Masterblaster79]

Actually Gurkan they are gone! Shared some with the family and i ate the rest! They were delicious! Master blaster that i refer to Boofer is a character from an 80's movie, Mad Max and the Thunder dome with Mel Gibson, pic below. Don't know why i still use that name! Creature of habit i guess!

Got a quick question for you all. My wife is not a big fan of goat milk cheeses and the next adventure in cheese making i am going to pursue is feta, and i want to use goat milk but am afraid it will taste too "goaty" for her! Don't know if i should go half goat half cow, all cow or just stick with the goat? Will use lipase either way. Thanks for any help you can give!

[smilingcalico]

Adding lipase may add to the goat flavor.  I'd skip it, or go light on it, and adjust to my boss' (wife) liking.  I do a raw cow milk feta that gets amazingly big flavor at 2 months. 

[iratherfly]

I would be very careful with lipase. Goat's cheese (especially raw or gently pasteurized) is naturally already very rich with lipase.  Anything beyond a touch may make it very bitter or overly "goaty"when aged.

[Gürkan Yeniçeri]

I agree with SmilingCalico and IRatherFly on the lipase.

I usually use half half cow's and goat's and no lipase. I sometimes add some cream or buttermilk (straight buttermilk, not as a starter culture).

[Masterblaster79]

Thanks for the advice! Will do a half half mix and forgo the lipase!