Time to make Cheese

[OneFineAcre]

So do you find that the best way to store is in glass jars?

Probably not for that much. Our fridge would be full of jars.

 

[OneFineAcre]

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

We make a ton of it and I've been pronouncing it wrong too

 

[Southern by choice]

A favorite here is Roasted Garlic with Chives.
The key is in how you roast the garlic!

We also make some that is more of a cream cheese consistency and use it on our bagels. I like walnut w/Vermont maple syrup. It is nice and spreadable.

We use more milk than what the culture calls for. I like it mild.

@OneFineAcre what do you all do with your whey?

We give it to friends that have feeder pigs and neighbors that have a blueberry farm.

 

[OneFineAcre]

A favorite here is Roasted Garlic with Chives.
The key is in how you roast the garlic!

We also make some that is more of a cream cheese consistency and use it on our bagels. I like walnut w/Vermont maple syrup. It is nice and spreadable.

We use more milk than what the culture calls for. I like it mild.

@OneFineAcre what do you all do with your whey?

We give it to friends that have feeder pigs and neighbors that have a blueberry farm.

We plan on feeder pigs....
I like garlic and dill and sun dried tomato and basil

Maurine has used plain to make cheesecKe

 

[Hens and Roos]

you guys are making me hungry!

 

[Southern by choice]

you guys are making me hungry!

My kids love it! Crackers though... geez, the amount of crackers they go through I need stock in keebler/nabisco.

 

[Southern by choice]

We plan on feeder pigs....
I like garlic and dill and sun dried tomato and basil

Maurine has used plain to make cheesecKe

DH like lemon/dill I can't get it right though.

 

[Hens and Roos]

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

 

[Southern by choice]

Usually you can find the packets for "Chevre" at a brewmasters store or the
http://www.cheesemaking.com/shop/chevre-ds-culture-5-pack.html

 

[Southern by choice]

I am working on the sour cream since that seems to be a "staple" food here.
We hate yogurt so non go on yogurt here.
Cottage cheese is very good and the cream cheese is another I am working toward. The mozz you want the milk to getto a certain ph so let milk stay in the fridge for 3 days.

Babs helped us make Feta.