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Thursday, April 29

Cheese Making-- Part Deux

So last night I opened my pot full of goat milk. I had let it sit for about 12 hours and at this point the curds were ready to be ladled into the cheesecloth. I then let it sit covered over night on the counter undisturbed. I placed a small bowl underneath the colander to make sure the curds were not sitting in the drained whey-- there would be no point to draining it if it was sitting in it.
Here is what it looked like when I went to bed:
Then this morning first thing I opened up the pot and voila-- sure enough there was chevre in the pot! I squeezed the cheese cloth and goat cheese a bit to get the extra moisture out-- it seemed a bit moist still, and it did seem to do the trick. 
 Here is a picture of the goat cheese this morning:
After squeezing out the excess moisture, I scooped the cheese into 2 bowls. One for plain, salted Chevre and one for flavored chevre. I decided to add Herbs de Provence to one of the bowls as well as salt to bring out the flavors. 

I then put the cheeses in 3 pint sized jars and I now  have freshly made goat cheese! 

Here is the finished product:


Michelle @ Flying Giggles on April 29, 2010 at 4:58 PM said...

Oh wow, that is so interesting. My daughter eats goat cheese instead of cream cheese because she is on a dairy free diet. I bet yours is delicious!

bridget3420 on May 2, 2010 at 3:55 PM said...

Found your blog on MBC. I'm following your blog & twitter account. I would love it if you would follow me too:

Finley and Oliver on May 3, 2010 at 11:33 AM said...

Maryann, do you have goats too?? A pair of pygmy goats are next on our list.

Maryann on May 3, 2010 at 8:48 PM said...

No, not yet-- but I am definitely considering it-- they are too dang cute! Plus-- they give a good amount of milk!