Ok, I read, reread and internet searched for this, with no avail.....has anyone here ever made a chevre from powdered goats milk? I have not found any, even in the stores.
our local store started carrying a chevre montreche in their "gourmet" cheese section (its really pathetic). So I got some and FELL IN LOVE! Growing up in the sticks, I have never had acess to exotic forms of cheese. Even my 3 young boys liked it and want me to make some.
So any input would be greatly appreciated!
I have never even heard of powdered goat's milk! Additionally I have only heard of of one instance where someone has used powdered (cow) milk to make cheese. It was reconstituted with water and cream added for fat. If I remember correctly, the maker swears by the process, though every other source I have heard of advises against it.
What makes you want to use powdered in the first place?
Mark, I dont have acess to any fresh goats milk....at least not until I find someone with some goats, which may take quite a while. I live in an extremely isolated area, and goats milk is not considered an "in" item. i was extremely shocked to even find chevre at the grocery store, but it is a state-wide chain, so somethings do make it up here besides cheap beer and little cocktail weenies. >:D
I feel your pain. I just posted this (https://cheeseforum.org/forum/index.php/topic,3405.0.html)on another board. Its frustrating when you're looking for the 'right stuff' and it just isn't available.
padams, here in US I've also seen powdered Meyer's brand Powedered Goat's milk on sale in grocery stores and Amazon.com (https://cheeseforum.org/forum/index.php/topic,2097.msg18969.html#msg18969) also sells it.
There is a good discussion here on using powdered cow's milk (https://cheeseforum.org/forum/index.php/topic,2097.0.html) and I expect the same issues apply to powdered goat's milk, sorry.
Well, thanks....I guess I'll have to keep buying my chevre until I find some new source!
I have seen some kind of goats milk in cans used for making cheese listed several times but I can not for the life of me remember what it is Tom's or something? Anyone know what I am trying to think of?
There is meyer's brand, the same as the powdered I bought. I have seen the cans at Walmart. they are about 12-14oz.
Yes I have seen those also. Both in cans and in in the tetra-pack cartons (the ones that don't need refrigeration) I believe both are ultra-pasteurized products :P
No this isn't uHT goats milk but I can't remember the name. Tom's or Tony's or something like that. I can't remember where I saw it either but it's listed in many recipes by name.
Huh, I'll have to do an internet search...thanks Debi!
I found it Trader Joe's! I wasn't even close! Sorry ;D
okay you can get it at a Whole foods store, Sam's Club and BJ's they claim.
There is also a few links to goats milk in AZ here (http://www.cheesemaking.com/rawmilkforcheese.html)
and here (http://www.realmilk.com/where1.html#az)
Is it refrigerated? I read somewhere that there was goat milk at Trader Joe's, but for the life of me I couldn't find it when I went there! Maybe it's just not at the Trader Joe's I went to. Maybe I should have asked an employee. That probably would have helped :P
While everyone is still interested....i did manage to find some goat's milk at walmart, in the dairy section...but it is ultra past. same diff, huh? it' been cooked to death and won't make cheese.....right?
I had a try making Chevre with UP Goat's Milk once (https://cheeseforum.org/forum/index.php/topic,833.0.html), didn't get a good set, maybe try with more rennet next time.
I don't know for sure if it's frigerated. I seem to remember seeing here at the Whole Food Store ... then they had to do CPR. I think it was a small can about a liter maybe and like $6.95 or something. I know we have ridiculas price here but DANG! Goats milk is like gold!
hehehe..... ;)
ok....so I had this epiphany late last night regarding my sudden love for chevre......looking at the fias co farms site, Molly states that her recipes can be made using cows milk. I just made her Queso Fresco yesterday, which includes lipase....so, the leap is......if I were to make a "chevre" type cheese with cows milk, adding lipase, does anyone know how much I should add to mimick goat's milk? Am i off in outerspace here?
Any and all suggestions welcome!
I know that most people would say to start low and increase until you think its right but...
I would say start off moderately high, maybe 25% higher than the recommended dosage if you're going to use purely cow's milk.
But... I haven't extensively used lipase, nor have I made a huge quantity of cheeses. My initial thought, though, was that there are major flavoring components that are only found in goat's milk and probably can't be mimicked using lipase alone.
Since you do have access to powdered goat's milk, might I suggest to blend some of that in with your cow's milk. Maybe start out using 2 parts cow milk to 1 part reconstituted goat's milk and use a light to moderate amount of lipase. Then start fiddling with the recipe to see what you like or what works best.
Just a suggestion (or maybe thinking out loud)
Ha! Mark, great minds think alike.....I started a 1/2 gal batch into which I blended a 1qt pkg of the powdered goats milk, 1/8 tsp of lipase, 1/4 tsp of cacl, 1/8 tsp of meso and 1tbsp of (1drop rennet in 5tbsp) water....it is culturing in my oven as we speak, and i will see how it is in the morning! It smelled yummy....
Wish I could help you here but I have only used goats milk a few times. I am not sure what the difference would be between the two as I have never compared a recipe using both.
I would try making the chevre recipe as is first then seeing what need to be altered. We need one of our goats milk experts in here! I think chevre made from cows milk is just fromage blanc or something like that.
That's what Molly from Fias co farms called, if you used cow's milk. I think the amount of drainage matters a little, too. I'm just really hoping that it will develop that "bite"....
It would certainly be interesting to make it both ways and see what differences there are between the two.
I have it draining in two molds now...one with shallots/one with chives. it doesn't have the "tang" i was looking for, but it's been draining/curing less than 12 hours. so, at the worst, i am only out 1/2 gal of milk and some seasonings. i did taste it, and it is rather bland right now. we'll see!
Well give it some time to drain. Maybe it will be better in the morning. A bit of dill will give it a little tanginess.