Last night we got a really good rain, thunder, hail, and lightning storm. I was thinking, before the storm, that this house doesn’t have many windows. Well, in the storm, with the lightning, it suddenly seemed like it had way too MANY windows!
The goat kids were chilly this morning. The kid house stayed dry, but the air was moist and brisk at 7am. The temp had dropped dramatically from the past few days of 90 plus and sunshine. It’s only supposed to get up to 65 today. I really want to get the yard finished mowing, but the ground is so wet I’ll probably have to wait.
I was all ready to head out the door, purse, appointment book, and poop sample for the lab in hand. Couldn’t find my keys though. I had a 10am hoof appointment. I took my phone off the charger and saw that CG had been calling me. This morning he started up his car and somehow the doors locked with his keys inside so he had to use mine to open the door. Seems like he got to work and realized my keys were still in his pocket. No wonder I couldn’t find them. He felt really bad, but honestly, now I get to stay home and I really didn’t want to go anywhere anyway! I had made cheese last night and was impatient to see how it turned out.
I used a culture I got from Danielle and wanted to see if it was better than what I had been using without very good results. I got some great info from the folks over at Dairygoatinfo and the chevre turned out really well. My best ever!
I’ve been making chevre for about 2 years now, and it’s always varied so much in consistency, flavor , etc. In the past I used buttermilk for the culture, but buttermilk changes over time and I could not get the consistent qualities I wanted in my chevre using the buttermilk, although I did like the tang…it might have been a bit too tart for some tastes.
I bought a new culture and tried that…and the chevre was crumbly, dry, very bland, and just unpalatable in my opinion.
I found out that flora danica is supposed to make wonderful chevre, but I need to order that. However, before we moved, Danielle had given me some packs of culture that just say “chevre’ on them. I doubted that they were still good as we lacked refrigeration right after our move, so I kept the cultures and everything else that needed refrigeration in coolers with ice we had to buy every single day. (what a pain). The bag the cultures were in leaked, but I kept them, and they’ve been in my new freezer for over a month.
I decided to use one last night and it actually still worked!
I was so pleasantly surprised.
I can use the other culture (I have A LOT of it) for making hard cheeses which I want to learn to do next. I’ve made cheddars and other hard cheeses before, but never got good consistency with them, although they always tasted great.
Don’t even ask me to make mozzerella. My mozzarella is more like mozzerubber. I’m sure it would bounce if I dropped it. It’s also very labor intensive. Chevre is very “hands off”. Just add the rennet and the culture,stir together. Let set for 12 hours or so, then drain off excess whey, pour curd into a cloth lined colander. Tie up ends. Hang to drain for about 8 hours, give or take, depending on several factors I have not exactly figured out yet, and you have chevre! Very easy.
Anyway, I wanted my chevre to be rich and creamy with a soft, spreadable consistency that I can use to make desserts like cheesecake with. Last night’s batch is perfect. I will make another batch tonight and see if I can replicate my success.
The picture at the right of the page is not one of mine, but I inserted it here to show you what the whey and cheese separating looks like. They are making cheddar here, probably from cows milk. Goats milk whey is a little whiter.