So...after my series of setbacks (ricotta that didn't work and feta that went bad), it was time to start with straight forward chevre again. This time, however, I am not using the pre-measured packages of culture and rennet that I was before.
From making ricotta and feta, I have all of the raw ingredients to make chevre in a more economically and, long term, more sustaining and flexible way. I started with a gallon of milk heated to 86 degrees F, put in 1/8 teaspoon of Flor Dancia culture, a few drops of rennet and some calcium chloride. I also let the cheese "age" on this mixture for a full 18 hours, instead of the 12 hours I would before.
My....what a difference. The curd was better set than before and my initial thought was about how tangy the curds were. This morning I pull the cheese from draining (15 hours draining) and packaged it. The result is a much creamier and much more tangy version of chevre than I have made in the past. Things are looking up once again!
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