Is there a really simple goat cheese that even i couldn't goof up? If their is not is there a really good one? I think I have every thing you would possibly ever need to make cheese except for the guts to try one out of a book I'd rather go by one that some one sayes is good. Any info is really appriciated!!

-- lindsey IL (l_shamhart@hotmail.com), June 02, 2001

Answers

Response to a simple goat cheese

This wonderful soft goat cheese is my most favorite because it is so easy and can then be frozen in small batches and thawed and seasoned. Only your imagination will limit you in what you can do with it. It works like cream cheese in all recipes calling for cream cheese, makes wonderful sandwich spreads when flavored with your favorite seasonings. you do need a good BUTTER muslin to drain it because regular cheese cloth will NOT WORK.(not even quadrupled)

5 quarts whole goat milk

1/2 c. cultured buttermilk

2 tablespoons diluted Rennet (dilution is 3 drops liquid rennet into 1/3 c. cool water)

Recipe makes 1 1/2 to 2 pounds rich cream cheese style cheese.

Warm milk to 80 degrees. Stir in buttermilk, mix well and add 2 tablespoons diluted rennet mixture. Stir well and cover. Let set at room temperature for 8-12 hours. The cheese is ready to drain when it looks like thickened yogurt. It sometimes will have a thin layer of whey floating on the top. Line a large bowl or pan with your muslin, then pour in and hang to drain for 6-8 hours. you can speed up the process by scraping the sides of the bag towards the center several times during this draining process. When the bag of curds have stopped dripping the cheese should be the consistency of cream cheese.

I usually start mine in the evening and then it is ready to drain in the morning. Best if frozen plain and then seasoned after thawing.

This recipe is from Mary Jane Toth who wrote "Goats Produce Too!" It is the best book I have ever used for goat cheeses and I use mine all the time.

-- diane (gardiacaprine@yahoo.com), June 02, 2001.

Here is a great "quick" recipe that I use. Heat one gallon of milk to 185 and hold it there for 5 minutes. Add about 1/2 cup of lemon juice and let it sit for 5 minutes. Drain the whey, salt to taste (about 1 teaspoon or less) Press for about 2 hours. Makes about 1 1/2lb. of cheese.

-- shari (smillers@snowcrest.net), June 04, 2001.