Hi all,
I intend to make a drunken goat cheese this weekend, using raw goat's milk.
Does anyone know the correct floc multiplier to use for this cheese?
Many thanks
I don't know the multiplier, sorry ... but a word of advice. Before you can make drunken goat cheese, you first have to get your goat drunk ... :)
Quote from: awakephd on November 21, 2014, 02:11:56 PM
I don't know the multiplier, sorry ... but a word of advice. Before you can make drunken goat cheese, you first have to get your goat drunk ... :)
At worst, you could try for a clean break. Would a sledgehammer do?Based of Debi's chart, 5 or 6 times seems like the best idea.
Thank you very much - I will go for a multiplication of 5.
The goat is on its fourth pint of ale at the moment, so it is almost time to start milking, I suppose...
Keep in mind there is a delicate balance here. One wants the goat drunk enough to make it easier to milk ... without be so drunk as to fall down.
:)
Quote from: RobinsonN on November 22, 2014, 03:09:19 PM
The goat is on its fourth pint of ale at the moment, so it is almost time to start milking, I suppose...
This should be an entry for the post of the month if CF had that! Seriously though it would be an interesting experiment as long as you follow AwakPHD's recommendations ;D.
Hi again,
I am currently making this cheese, and the whey is not clear at all - it almost looks like milk. Any idea what I have done wrong? I am concerned that I have not yielded enough curd...
Thanks!
This seems to be a common concern with goat's cheese, here is https://cheeseforum.org/forum/index.php?topic=9291.0 (https://cheeseforum.org/forum/index.php?topic=9291.0) someone's post on the matter.
Thank you.