I have started in on a new delicious hobby. Well we'll see if it turns into a 'delicious hobby'-- I guess the word delicious is relative. I started to make homemade cheese! We have a great new store here selling raw milk and a goat's milk co-op I bought in on. I would love for some comments and suggestions-- heck-- even some recipes! Bring it on! I will make a new heading at the top labeled "Cheese Making," so check back often to see if there is any updates!
For my first cheese making experience, I tried my hand at 30 minute Mozzarella with the raw cows milk. It took shape nicely, and the flavor was good, but the texture was a bit rubbery. From what I have read online, the rubberiness comes from over cooking it during the pulling stage. hmmmmm not sure? Any advice, suggestions? Comment on this post!
As we speak I am waiting on my Chevre Goat Cheese to curdle. It takes about 12-20 hours. I am assuming the variation in time has to do with outside conditions; humidity, temperature? Here are some pictures of the process so far!
Did you know?!
Goats were some of the first domesticated animals, thus the art of making goat cheese has a very long history. It began in the Eastern Mediterranean thousands of years ago, spreading through both mountains and deserts into Spain and France where it was heavily adopted.
Today goat cheese remains a staple of the Mediterranean diet, while North America furthers the tradition by producing an abundance of fabulous goat cheeses of its own.
Compared to cow’s milk products such as cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.
In case you have some goat cheese on hand, here is a handy recipe-- ENJOY!
Herb and Garlic Goat Cheese Dip5–6 oz fresh goat cheese
⅔ cup low fat sour cream
3 green onions (white and most of green part), chopped
1 TB chopped fresh parsley
1 TB fresh chopped basil
1 large or 2 small garlic cloves
sea salt and freshly ground black pepperPlace all ingredients in a blender. Pulse 1–2 minutes until well combined but not completely pureed. Refrigerate several hours or overnight to allow flavors to blend. Adjust salt and pepper to taste before serving.
Makes about 1¼ cups.