Im trying to find a good recipe for some raw lactic goat cheeses I want to make. I plan on doing 2 simultaneous makes of 3 gallons each , a St. Maure without predraining and a Valencay with predrain in cheesecloth. I want to have a ashed Geo/P. cand Valencay and just Geo in the St. Maure. I have no Ph meter or TA but have a good idea of what curd looks like when it get below a Ph of 4.5. What strain of Geo (13, 15, 0r 17) would be best for the St. Maure?? Anyone have a good base recipe for these?? Whats the best way to dose out the minuscule amount of rennet I will use??
Hi there,
First, I've found that pasteurized goat milk gives a stronger curd than raw for lactic cheeses, maybe due to denaturing proteins, as the same results for making yogurt from goat's milk that's been heated to ~180F. That said, my experience may differ from that of others on the Forum, as I've read posts by some who claim the opposite effect. CaCl2 is a must if you pasteurize, but I use it always anyway for my goats' milk.
Have you searched the forum for recipes for the kinds you want to make? This thread is a good one for Valencay https://cheeseforum.org/forum/index.php/topic,10131.msg74934.html#msg74934 (https://cheeseforum.org/forum/index.php/topic,10131.msg74934.html#msg74934)
or this
https://cheeseforum.org/forum/index.php/topic,9063.msg76068.html#msg76068 (https://cheeseforum.org/forum/index.php/topic,9063.msg76068.html#msg76068)
Cheers!
Brie posted her St. Maure/Humboldt Fog recipe here
https://cheeseforum.org/forum/index.php/topic,6276.msg45026.html#msg45026 (https://cheeseforum.org/forum/index.php/topic,6276.msg45026.html#msg45026)
and Tea's is here
https://cheeseforum.org/forum/index.php/topic,487.msg3418.html#msg3418 (https://cheeseforum.org/forum/index.php/topic,487.msg3418.html#msg3418)