I am soon to be the proud owner of 12 litres of finest quality
unpasteurised goats milk. I have been searching the web and can't seem
to find any detailed recipes on how to make goats cheese. I would love
to know if anyone has a recipe or any info on this?

Cheers,
Raphael

lesshaste wrote:

> I am soon to be the proud owner of 12 litres of finest quality
> unpasteurised goats milk. I have been searching the web and can't seem
> to find any detailed recipes on how to make goats cheese. I would love
> to know if anyone has a recipe or any info on this?

I recommend you start with a simple chevre. Here's a good recipe. The site
is also good for general cheesemaking info, much of it specific to goat
cheese.

http://fiascofarm.com/dairy/chevre.htm

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> lesshaste wrote:
>
>> I am soon to be the proud owner of 12 litres of finest quality
>> unpasteurised goats milk. I have been searching the web and can't
>> seem to find any detailed recipes on how to make goats cheese. I
>> would love to know if anyone has a recipe or any info on this?
>
>
> I recommend you start with a simple chevre. Here's a good recipe. The site
> is also good for general cheesemaking info, much of it specific to goat
> cheese.
>
> http://fiascofarm.com/dairy/chevre.htm
>

Thanks very much! I have two questions now ...

When I make cow's cheese I use greek yoghurt as the starter culture. Is
that OK for goats cheese too?

Also, I was hoping to also make feta. Does anyone have a good recipe
for this?

Cheers,
Raphael

lesshaste wrote:

> When I make cow's cheese I use greek yoghurt as the starter culture. Is
> that OK for goats cheese too?

Yes. If that particular brand worked with cow's milk, it should work as
well with goat's milk.

> Also, I was hoping to also make feta. Does anyone have a good recipe
> for this?

This one is easy and doesn't use lipase or any other obscure ingredients,
and it's made with goat's milk. It's on Professor Fankhauser's Cheesemaking
site, another excellent information source. I recommend looking at the whole
site.

http://biology.clc.uc.edu/fankhauser/Cheese/Feta.htm

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >,
lesshaste > wrote:

> Thanks very much! I have two questions now ...
>
> When I make cow's cheese I use greek yoghurt as the starter culture. Is
> that OK for goats cheese too?
>
> Also, I was hoping to also make feta. Does anyone have a good recipe
> for this?
>

I have a friend who raises goats, and he makes goat cheese all the time.
Unfortunately, he doesn't have email.

IIRC, he said he usually uses cultured buttermilk as a starter, but of
course it depends upon what you're shooting for as an end product.

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please mail OT responses only

lesshaste > wrote in
:

> Thanks very much! I have two questions now ...
>
> When I make cow's cheese I use greek yoghurt as the starter culture.
> Is that OK for goats cheese too?
>
> Also, I was hoping to also make feta. Does anyone have a good recipe
> for this?
>
> Cheers,
> Raphael

And once you make the goat cheese, proceed immediately to:

Goat Cheese Torta with Pesto and Sun-dried Tomatoes (Susan Hattie)

This recipe turned out to be as synonymous with Susan as popcorn was
with Orville Redenbacher. Brace your taste buds for excellence!

* 6 oz goat cheese
* 4 oz cream cheese
* Garlic, peeled, smushed, and chopped (I usually put in lots and more,
at least 8 cloves. It's up to you.)
* 1/2 cup pesto (at least)
* 1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 -
2 tsp of the marinade
* Decorate with fresh herbs, such as branches of thyme, oregano,
rosemary, parsley, and sliced baguettes.

Mix goat cheese and cream cheese, add the garlic.

Check the taste. Add salt and black pepper if you want.

Line a small glass bowl (about 2 - 3 cups) with plastic wrap.

Put about 1/3 of the goat cheese mix into the bowl.

Top this with the pesto.

Put another 1/3 of the goat cheese mix on top of this.

Put the sundried tomatoes on this.

Top with the rest of the cheese.

Put plastic wrap over the top of this.

Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish.

Carefully remove the plastic wrap.

Decorate with herbaceous materials.

Serve with baguettes.

Keep out of the way of the devouring mob.

Supposed to serve up to 20 - 25 with other horse douvers.


Jason