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 Dip
Goat cheese and low fat sour cream meld for a perfectly tangy and creamy dip that’s not too calorie-rich compared to most others. Make it ahead for a party or to spread on bagels or sandwiches.
5–6 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.
6 comments:
That is awesome! I think i wana try to make some mazzarella cheese! do you gotta have straight from the cow... or does regular whole milk work?
thanks.
I have always thought cheesemaking was so cool! Could you post or email me what supply company you use?
Awesome comments! Thank you
Misty--I think as long as the milk is not ultra-pasturized, then you should be fine with whole milk from the grocery store.
Turning the Clock Back-- I used http://www.cheesemaking.com/ to get my supplies. There is also a nice shop on Etsy that sells supplies, but I have not tried them yet!
~Maryann
i've always wanted to make my own cheese ever since i read animal vegetable miracle (http://www.animalvegetablemiracle.com) by barbara kingsolver. i even bought stainless steel bowls and looked up rennet suppliers online! my only problem was that i couldn't find raw milk nearby. if you haven't read this book, do it!! and yay for cheese making, i'm so glad you're able to try it!
Very cool. i made cheese and butter a several times last summer, when i was getting raw milk.
i just recently got goats for the purpose of eventually milking them. My doe is a nigerian pygmy mix, so i'm hoping i'll be able to milk her. i know many folks that do, but my friend was unable to milk her Dwarf Nigerian because the teets were too small...so we shall see.
Katie, my husband is reading that book now, i'm planning to read it when he's done! :)
Thank you for the book suggestion! I will have to go and look it up. I wonder if my library would have it? hmmm
THANKS FOR STOPPING BY! =)
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