I am getting a gallon of goat milk tomorrow and plan on making chevre with a kit from a cheese company. I must bring the milk to 72-80F and keep it there for several hours. Our house is cool and wondering how critical this is? Anyone out there with this type of experience? I also don't have a thermometer that goes that low??? Greatly appreciated!!

-- Dean Graber (gwoodworking@centurytel.net), October 14, 2001

Answers

there are some recipies that don't call for a set temp such as the cottage cheese recipies made form vinegar or lemon juice. Most do and it is critical i think anyways, to the success of the cheese. i tried to make the soft cream cheeses without a set temp and it didn't work. if it gets too hot or is still too warm it won't turn out. but then i jsut dabble in cheesemaking so someone else may have a better anser.

-- Bernice (geminigoats@yahoo.com), October 14, 2001.

Dean, when i make one that calls for a temp like that is put my pail with the milk in it in a dish pan of water that is at the temperature I want to maintain it at. Like I would have it start out at 80 degrees and then check it frequently and change water as needed. What you are really talking about with this recipe is room temperature and I would just use a very lukewarm water and it should work just fine.

-- diane (gardiacaprines@yahoo.com), October 14, 2001.

When I make yogurt I keep it in the microwave overnight and it stays toasty. An Indian friend told me that and it was the most practical advice I've ever received. I haven't made chevre, but I'd be interested in your experience.

-- Ann Markson (tngreenacres@hotmail.com), October 14, 2001.

Dean, you might be able to achieve the tempature by putting the milk in an oven with the light left on, or by adding a small wattage lamp. A medical therometer might work or a disinfected household therometer.

-- mitch hearn (moopups@citlink.net), October 15, 2001.

Don't forget a heating pad also will work. My favorite people friendly sites:

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html http://www.leeners.com/cheese.html http://www.cheesemaking.com/

Also don't forget the cheesemaking site on groups.yahoo.com

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), October 15, 2001.

Well, you've already made that cheese, I imagine.. did it work out? I've been making my own trial-and-error goat cheeses for many many years now. If you get another gallon.. here's a very user friendly spreading cheese which I call "fromage blanc" and friends' call "Ellen's farmer's cheese". First.. those "insta read" thermometers are cheap and effective. If they're a few degrees off, no problem, this is a very forgiving cheese. You'll need rennet or rennet tablets.. if tablets, follow the directions for a gallon of milk. You'll need buttermilk too.

Bring the gallon of milk up to 80 degrees and stir in a dollop (about 2 oz) of buttermilk, then stir in the rennet. I use liquid rennet and stir in about 1/4 tsp. per gallon. Cover and set aside somewhere in your kitchen. Temperature is not critical from now on; if it's hot in the kitchen you'll probably have a drier cheese, if cool, creamier. After about an hour, cut the curd that has formed cross wise from top to bottom in a 1" grid.. not critical.. this just stimulates the curd to give up whey which will make the cheese easier to drain. Cover again and forget about it until morning or up to 24 hours later. Pour off as much whey as you can then line a big colander with many holes with a bleached muslin dish towel and pour in the curds. I pull the muslin up over the draining curds and cover them with a big lid. Let them drain until nice and thick and creamy. I usually lightly salt my fromage blanc. It makes great cheesecake, baked spud topping, and when plain or mixed with herbs and/or garlic, a fine spread.

-- Ellen (gardenfarm@earthlink.net), October 31, 2001.