CHEESES UP THE WAZOO!

Yesterday was Sunday and since i dedicate Sunday to strictly a pajama day - and because i had 4 gallons of milk on hand - i decided to make some cheese.  And yogurt, and cottage cheese, and buttermilk, all in one day!

So here goes - this is my recipe for Camembert and Brie (well actually it belongs to Goats Produce Too! by Mary Jane Toth):

Wow, look at those stains!  I must've used this alot!

1 gal whole goat milk

1/4 cup of mesophilic mother culture or 1/8 tsp direct set

1/4 tsp liquid rennet disolved in 1/3 cup water

1 tsp penicillium candidum (white mold)mixed with 1 cup water

• warm milk to 85 degrees
• add starter
• add rennet mixed in water

• stir into milk for 1 minute

• let stand about 3 hours until firmly set
• cut into 1/2 cubes

• scoop curds into molds and let drain for 2 hours
• Flip the mats over every hour for 4 hours
• place molds in fridge for 24 hours

Right now - i am at about 20 hours - so the remaining pics and recipe will be later......

Spray the molds with the penicillium candidum and let age for about 2-3 weeks at 55 degree and 85% humidity.

BUTTERMILK

• 1 quart whole goats milk
• 1/4 cup cultured buttermilk

Warm milk to 72 degrees, stir in cultured buttermilk. Allow mixture to set, covered at room temperature for 12 hours or more until thickened.  Then refrigerate.

Nailed the drop!

PLAIN YOGURT

•  2 quarts whole goat milk
• 1/3 cup plain cultured yogurt
• 1/2 cup powdered milk
• 1 tbs thickening agent such as gelatin

Warm milk to 110 degrees. Stir in powdered milk and gelatin, add the cultured yogurt. Mix well and place in yogurt maker.  Will be ready in about 6 hours. Nummy!

yogurt maker

Next is cottage cheese!

phew!  busy day!