Livinwright Farm
Goat Fancier
Raising Goats for Dummies has a recipe for making "Simple Cheese"... it isn't clear on what the consistancy should be... ricotta or cream cheese.. it doesn't say.
Anyways, I rolled up my sleeves and gave it a try.
I followed the directions to the letter, with the only exception of cutting the recipe in half.
2 quarts of goat milk(heated to195F) and 1/8 cup vinegar. Worked great, and better than expected! The recipe says that for 1 gallon of goat milk you will get about 1 pound of cheese, however with half the amount of milk I got almost double the amount of cheese(13 ounces) and that was after it draining for the full 3 hrs. It was a little drier than I wanted or than it was "supposed" to be too. I am going to make another batch this afternoon, and see if I get the same results for weight.. it will probably be a little heavier anyways, given that I will only hang it for 2 to 2 hrs instead of the full 3.
I can only imagine how much of the cheese I could get from Momma's milk if I started giving her BOSS again!
Anyways, I took that ball of cheese, and pured it in the food processor until it was almost the consistancy of chevr. I added salt to taste, then divided it roughly in half. I took one half and mixed in garlic powder, minced garlic, dill weed, herbed garlic oil, and italian seasonings until it was nice and creamy and even in flavor. The other half I mixed in 2 sundried tomatoes with some of the oil they were packed in, a pinch of sugar, and a large leaf of basil, blended it until smooth with just little chunks from the sundried tomatoes. I tell you what, I am not sure if you could tell the difference between them and some flavored chevrs!
Can't wait to make some dessert cheeses this afternoon! I am thinking cranberry, apple, cinnamon... maybe vanilla spice..?
Anyways, I rolled up my sleeves and gave it a try.
I followed the directions to the letter, with the only exception of cutting the recipe in half.
2 quarts of goat milk(heated to195F) and 1/8 cup vinegar. Worked great, and better than expected! The recipe says that for 1 gallon of goat milk you will get about 1 pound of cheese, however with half the amount of milk I got almost double the amount of cheese(13 ounces) and that was after it draining for the full 3 hrs. It was a little drier than I wanted or than it was "supposed" to be too. I am going to make another batch this afternoon, and see if I get the same results for weight.. it will probably be a little heavier anyways, given that I will only hang it for 2 to 2 hrs instead of the full 3.
I can only imagine how much of the cheese I could get from Momma's milk if I started giving her BOSS again!
Anyways, I took that ball of cheese, and pured it in the food processor until it was almost the consistancy of chevr. I added salt to taste, then divided it roughly in half. I took one half and mixed in garlic powder, minced garlic, dill weed, herbed garlic oil, and italian seasonings until it was nice and creamy and even in flavor. The other half I mixed in 2 sundried tomatoes with some of the oil they were packed in, a pinch of sugar, and a large leaf of basil, blended it until smooth with just little chunks from the sundried tomatoes. I tell you what, I am not sure if you could tell the difference between them and some flavored chevrs!
Can't wait to make some dessert cheeses this afternoon! I am thinking cranberry, apple, cinnamon... maybe vanilla spice..?
why did you not send me any ??? 
