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Mozzarella failure: Tried making from memory

Either I’m getting old, and my memory is slipping, or I’m not as attentive as I should be. Tried making my Short-Cut Mozzarella Cheese from memory, and I failed…

The first thing I did wrong was to try and pour BOTH the milk and the citric acid solution into the pan simultaneously. I really think that was too much mixing. I generally pour the milk in first and then add the citric acid solution and stir briskly for less 30 seconds.

The next thing I did wrong was to heat the milk 2 degrees too hot. I’m supposed to add the rennet solution at 90 degrees, and I heated it to 92. Who knew such a small difference could cause a failure?

I should have seen it coming, as I got a very good curd/whey separation, probably the best I’ve had. I had that really nice light green whey,

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Posted in Curds and Whey
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Neufchatel style cheese, a first time doing this recipe

Last month, I bought Rikki Carroll’s [amazon_link id=”1580174647″ target=”_blank” locale=”US” container=”” container_class=”” ]Home Cheese Making[/amazon_link]. It has 75 recipes, which include soft cheeses, hard cheeses, ripened cheeses, and goat cheeses.

Earlier this week,  Mom and I decided that Neufchatel style cheese would be a good idea.

It called for a gallon of milk (I use pasteurized goat milk) and a pint of heavy cream (I used whipping cream). The recipe certainly looked easy enough. Bring the milk and cream to 86 degrees F. Add the starter and only 1 teaspoon of diluted rennet (3 drops)/1/3 cup water.

Here’s where I should have paid more attention…

It was 10:30 in the morning and the next instruction was to set the milk mixture aside at 72 degrees F for 12 to 18 hours. Well, we all go to bed about 9 PM and I don’t get up until 7:30,

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Mozzarella is our favorite cheese

This summer’s cheese is Mozzarella made with 100% fresh, pasteurized goat milk. I will get the perfect recipe/formula by the time I quit milking the goats in October.

What’s so hard you ask?

First off, I’ve not found a recipe especially for fresh goat milk. Most are for cow’s milk, and generally store-bought.

There are a couple of different methods, the “30-minute” and the “2 Day”.

Within each recipe there are many variables.

First is the milk. How fresh is it? I get about 1/2 gallon a day, do generally pasteurize the whole gallon on the second day, chill overnight and use on the third day.

Then there is the citric acid, (used in the 30 minute method). How much to add, when to add (milk temp), how long to wait before applying heat each affect how the milk will curd.

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Posted in Curds and Whey
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Curds and whey, the adventures of farmstead personal cheesemaking.

I knew from the day we got goats we’d be making cheese. In my dreams, I would rather have a Dexter cow than our Herferd/Beefmaster. Then I could milk her, too. We’d never have to buy milk or cheese from the store again.

So, here’s my plan for this year.

I’m milking two Nubian goats until sometime in October/November. When we put the buck in, I’ll quit milking. In the mean time, that gives me another four or five months to do something with about 5 gallons of milk a week.

I’ve yet to interest anyone in simply drinking milk, but all agree that when it’s mixed with something like pudding, it’s just great.

So you know… I always pasteurize our milk. I don’t have anything against folks who prefer it raw, but, being the milker, I know what lands in it.

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Posted in Curds and Whey
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