Time to make Cheese

frustratedearthmother

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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

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@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. :th

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

OneFineAcre

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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.
 

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