Time to make Cheese

[OneFineAcre]

so is there a specific recipe that you follow and then add the different flavors?

yes, we make the cheese and then roll in the spices.

 

[frustratedearthmother]

I make a pretty tasty roasted garlic and rosemary chevre'. It's sooo good - on crackers or crumbled in a salad.

@Southern by choice - have you tried making Greek yogurt from goats milk? I wasn't so pleased with the consistency of goat milk yogurt so I started draining it and it turns out so thick and delicious! DH likes his with a sprinkle of cinnamon and stevia. Me, I go straight for the honey to drizzle over mine.

And, if you let the yogurt culture overnight (or a little longer) it gets very tangy and makes a pretty good sour cream substitute. Might not be able to fool your crew with it, but it's pretty darn good when there's no sour cream in sight!

 

[Southern by choice]

@frustratedearthmother the yogurt is a texture thing mostly.

Sour cream is a biggy around here that is why we utilize 3 gallons of milk per day. We go through 5 16oz containers a week.

Cottage cheese.... as much as we can keep in the fridge!

 

[Hens and Roos]

may have to look into all these items, now just to find the time

 

[OneFineAcre]

so you just kept it refrigerated then till you were ready to use? I haven't read/know much about cheese making but you don't pasteurized the milk correct?

Maurine pasteurizes when she makes it. You can make it without pasteurizing.

 

[Baymule]

Here ya go - pronunciation of Chevre (I've been doing it wrong all these years!)

Shev? thats it? thanks, i sure mangled that one!

 

[OneFineAcre]

Shev? thats it? thanks, i sure mangled that one!

I thought it said
Sher
Cher

 

[Southern by choice]

I have always thought it was Chev-

 

[Baymule]

haha, not only can we not speak correctly, it seems we can't hear either!

 

[OneFineAcre]

I have always thought it was Chev-

I've always thought it was Chev