Log in

No account? Create an account

Previous Entry | Next Entry


This weekend I made some chevre cheese.

I started out with a couple quarts of goat's milk...

And put it in a hot water bath...

Until it reached 86 degrees...

Then I added the starter, and a few minutes later the rennet. edit: That packet of starter is enough for about 4-5 batches BTW.

I let it sit for 12 hours, until the curd had fully separated from the whey.

Then I ladled the curds into molds on a draining rack.

24 hours later they looked like this. I put some salt on them and let them dry for another 24 hours.

Then rolled a couple in herbes de provence and one in cracked black pepper.

Tonight, I eat CHEESE!



( 10 comments — Leave a comment )
(Deleted comment)
Jan. 15th, 2008 06:04 pm (UTC)
It is super easy for fresh, soft cheeses. The mold ripened and dry aged ones are a little harder, but only in work, not in theory. We have a local homebrewing store that sells cheesemaking stuff(they have everything, brewing winemaking, cheesemaking, vinegar making, etc... it's an awesome store.)

Most people I read about making cheese order their stuff from New England Cheesemaking Supply, but I'm sure you have a store nearby that will carry it.
Jan. 15th, 2008 06:14 pm (UTC)
I nearly lost my shit over this as well. Looks SO EASY. And omg cheese!!! Thanks for putting the pics up.
Jan. 15th, 2008 06:25 pm (UTC)
Looks great! Nice photo series. My ale is still not done fermenting after 2.5 weeks in secondary. The lager I made a week after the ale has been flat for 3 days and ready to bottle and lager.

The beverage people are in a good business...we must have spent $500 there between the 2 of us in the past couple months.
Jan. 15th, 2008 06:33 pm (UTC)
Hey, one of those chevre rounds is for you, since you got me started.
Jan. 15th, 2008 08:40 pm (UTC)
Awesome, chief. Dunno where I can find goat/sheep milk around here, but that does look simple enough.

A question-the molds you used have solid bottoms, no? If so, what's the reason for putting them on a draining rack? And does the remaining whey settle in with the curds in the 2 days between molding and drying?
Jan. 16th, 2008 12:30 am (UTC)
I got this goat's milk from Trader Joe's. These molds do have bottoms. I put them in a draining rack so they wouldn't sit in a puddle of whey. I think that answers both questions.
Jan. 16th, 2008 12:36 am (UTC)
Oh, and BTW, it would be pretty easy to make your own molds out of yogurt cups or plastic cups and a hot nail or soldering iron. Mine were like 2 bucks each though.
Jan. 15th, 2008 08:46 pm (UTC)
Okay.. got me totally interested in trying this myself now. My question - Name and location of that local store? :) I've just started to get an interest in making my own vinegars, and if they have the stuff it'd be a great place to start.
Jan. 16th, 2008 12:33 am (UTC)
The store is called The Beverage People on Piner. They have a complete vinegar making kit for about $30 I think. Of course, all you need to make vinegar is a big bottle and the "mother" or starter. :) It's an awesome store. I've been going there for 6 or 7 years now and the staff is totally knowledgeable on making beer, wine, cheese and vinegar. Vinegar is next on my list too. If you get into it we should get together sometimes and swap foods. :)
Jan. 15th, 2008 10:39 pm (UTC)
Wow. I can't imagine why you would want to do that :P
( 10 comments — Leave a comment )