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I have certain limitations in supplies and equipement right now, and was wondering what cheese to make.  I do not have pressing capabilities, nor ripenning mould cultures.  I have made feta, chevre and a basic tomme.  I have 10 gallons of goat milk every saturday.  Any suggestions?

Quesco Fresco is always fun, fast, and tasty, although it's normally made with cow's milk.

With that much goat milk you need to find an outlet for all the cheese, if you are giving it away or selling, what are your customers asking for?

Also, I'd get some P candidum and Geo candidum molds are go down the bloomy surface ripened cheese road ie Camembert etc, many famous French P candidum goat cheeses.

Quote from: george13 on July 14, 2011, 10:38:06 AM
I have certain limitations in supplies and equipement right now, and was wondering what cheese to make.  I do not have pressing capabilities, nor ripenning mould cultures.  I have made feta, chevre and a basic tomme.  I have 10 gallons of goat milk every saturday.  Any suggestions?

Pressing can be done with a 2x4 hinged to a wall stud. Directions for this simple form of press are in the forum. Ripening cultures can be as simple as yogurt or buttermilk. Again, check the forum. Folks here have fashioned molds out of easily available 5 gallon buckets and other containers. Check the forum.

-Boofer-

Try halloumi with mint leaves (yumm), mozzarella, ricotta, feta with herbs (chives, parsley, coriander, kept in salty water for a day and mixed with the curd) in it.

Getting moulds to make cam or brie is easy, buy cam or brie cheeses from the market use the rind to inoculate the milk.

Thanks for all the reccomendations, any links to the haloumi w/mint recipe.

The way I've seen Halloumi traditionally is just folded in half over top of mint leaves like at end of this video, several recipes in the Brine Ripened Boards.