The following recipe is the one I used this week. It morphs slightly over time, depending on available ingredients and time of the year. Milk products like goat milk are heavily dependent on what the goats eat, and this changes over the year, so each product you make will be unique.
For those of use who have a love of cheese making and a concern for Kashrut (keeping kosher), cheese making presents some unique challenges. Rennet which is used to separate milk solids, lipase which adds flavoring to (mostly) Italian hard cheeses, and basic cultures which gives cheese its unique flavor all have a variety of Kashrut issues.
Chevre is an easy, easy, easy cheese to make and it’s really delicious and rewarding. It’s low tech, not a lot of equipment, and it’s really hard to screw it up.
- 2 drops of Microbial Rennet (not animal rennet if you want to keep it kosher)
- ½ tsp of Flora Danica enzyme
- ½ tsp of Mesophilic starter enzyme (MA-11)
- 1 gallon raw or pasteurized (NOT ultra-pasturized) Goat Milk (we use Summerhill Goat Milk, it’s the only non-ultra pasteurized milk we can find) Continue reading “How to make Chevre (soft goat cheese)”
Dinner tonight consisted of roasted fresh organic Brussels sprouts* Myriam brought with her, roasted organic broccoli from our CSA (that I spent hours washing!), and Five Cheese Pasta. Everyone loved it, from the 2-year-old on up. Continue reading “Five Cheese Pasta”
So you want to make cheese, what are some basic equipment and how do you start? In a separate post, I’ll describe how to make chevre, but let’s start with the basic supplies. First, as a cheesemaker for a few years, I’d recommend a few easy things to buy: