I am considering goats for the milk as well as to make cheese and soap. I am wondering if there are recipes on this forum for goat cheese and soap and such? If there are, where would I find them?
Thank you,
Jenny
Thank you,
Jenny
Are there recipes?
- Thread starter MissJenny
- Start date
freemotion
Self Sufficient Queen
A great place for detailed instructions on making 4 goat cheeses is on www.fiascofarm.com. I've made the chevre, St. Maure, mozzarella, and ricotta from those recipes. I also make a cheddar from Cheesemaking by Rikki Carroll. It is a recipe for cow's milk cheddar, but I make it with the goat's milk. It is a bit powdery in texture, but the flavor is good.
- Thread starter
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freemotion
Self Sufficient Queen
That site has so much useful information. It is amazing! I plan to send her a check this week. It has saved me so much money, it is only fair to send her the price of a book. I haven't found a book that is as useful as that site, especially for doing things a more natural way, and not just a mini version of a commercial operation.
I have played around with the St. Maure recipe with some success. I let a batch age in the fridge (you do have an aging fridge, don't you?
craigslist!) for ten weeks....ok, I admit I forgot about it.....and my stinky-cheese lovers RAVED about it, so I made about 12 more pounds. I also added geotrichum cadidum along with the neige to avoid "slipskin," which is a problem with goat's milk mold-ripened cheese. The rind is firm and the center is liquid, so it runs out when you cut it. We will see if the geotrichum makes a difference. I hope so. Either way, it is wonderful. I serve it with a baguette made from the MEN "artisan bread in five minutes" recipe, which I make with freshly ground wheat flour, and a glass of wine and fresh fruit if available. Gourmet dining on a Wal-Mart budget! 
I have played around with the St. Maure recipe with some success. I let a batch age in the fridge (you do have an aging fridge, don't you?
craigslist!) for ten weeks....ok, I admit I forgot about it.....and my stinky-cheese lovers RAVED about it, so I made about 12 more pounds. I also added geotrichum cadidum along with the neige to avoid "slipskin," which is a problem with goat's milk mold-ripened cheese. The rind is firm and the center is liquid, so it runs out when you cut it. We will see if the geotrichum makes a difference. I hope so. Either way, it is wonderful. I serve it with a baguette made from the MEN "artisan bread in five minutes" recipe, which I make with freshly ground wheat flour, and a glass of wine and fresh fruit if available. Gourmet dining on a Wal-Mart budget! - Thread starter
- #5
I've been reading those recipes and they are really easy to follow... now to figure out where to get raw milk in my area. I don't yet have goats -- they are on my list for next spring. I raised cows when I was a kid -- I've come late to thinking about goats, but they seem more practical to me than cattle. But before I get all committed to actual live goats it makes sense to me to see if I really will use goats milk and how much will I need/use. So, if I can find it, over the winter I will buy goats' milk and make my own cheese and yogurts and other fancy stuff.
Jenny
Jenny
freemotion
Self Sufficient Queen
Cool, do post when you find it and let me know how your goodies come out!
