Guest guest Posted June 30, 2012 Report Share Posted June 30, 2012 So I am still reading this book. It says to heat the milk slowly on low to reach 86 degrees over a 15-20 min. period. Is there something to that? I just turn it on high. Also is there such a thing as an electric temperature gauge that you can set to a certain degree and it goes off with an alarm sound to alert me??? I can only dream. , I make my Chevre "right out of the goat." Works just fine for me; no heating to destroy the goodness of raw milk. -- "Good cooking is born out in communities where the supply of food is conditioned by the seasons … Once we lose touch with the spendthrift aspect of nature’s provisions epitomized in the raising of a crop, we are in danger of losing touch with life itself." ~~~~~~~~~~~Patience Gray T. Bernard Spellcast Farm www.spellcastfarm.com Proud to be Animal Welfare Approved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2012 Report Share Posted June 30, 2012 I think Chevre is the easiest cheese to make..I slowly heat the milk to 90 degrees F . Once you get it to 90 F ,you add the powdered direct set starter to the cheese..Before adding the starter you can take it off the burner..After you add the powdered starter,you take a large ladle with holes in it to stir the starter in..I mix using the large slotted spoon around slowly and up & down through the liquid milk..Last batch of my cheese,the tempature got too high- 120,so I had too remove the film that had formed on the top before I took it off the burner,and added the starter after it cooled down to 90 degrees F..... I like to use the direct set starters,I find those are the easiest. When I first started out making cheese in 2007..I just made the cheese by what it said in the books...Now I experiment...And I made several different types of cheese,even a hard pressed cheese..Next time I make a pressed hard cheese,I'll age one and the other can be eaten fresh...The one I made last year had a wonderful smooth flavor I only aged it 4 days..I couldn't resist,I had to cut into it to see if it was a slicable cheese..That one was a kefir cheese..I got the recipe off a you tube video..that was a cooked curd cheese,if you make the cooked curd kefir cheese,you don't even need the cheese starter powder..All you need is a strong sour tasting Raw Milk Kefir.. if you have any questions,you can call me at at LINDY HAVEN FARM RAMONA,CA NUBIAN GOATS-NUMANCHA GOATS-NIGERIAN DWARF GOATS- & - NIGORA GOATS... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2012 Report Share Posted July 1, 2012 have you tried your crockpot, it's slow, set it on high, you can plug it into a timer (once you have a better idea from monitoring its performance with your usual amount of contents)... dreaming like this is how we found ways to do things that seemed untenable.... ttyl MJ Raichyk So I am still reading this book. It says to heat the milk slowly on low to reach 86 degrees over a 15-20 min. period. Is there something to that? I just turn it on high. Also is there such a thing as an electric temperature gauge that you can set to a certain degree and it goes off with an alarm sound to alert me??? I can only dream. , I make my Chevre " right out of the goat. " Works just fine for me; no heating to destroy the goodness of raw milk. -- " Good cooking is born out in communities where the supply of food is conditioned by the seasons … Once we lose touch with the spendthrift aspect of nature’s provisions epitomized in the raising of a crop, we are in danger of losing touch with life itself. " ~~~~~~~~~~~Patience Gray T. Bernard Spellcast Farm www.spellcastfarm.com Proud to be Animal Welfare Approved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2012 Report Share Posted July 1, 2012 Youtube is a great help when starting out! I watched the videos over and over until I was ready to go! Wrote down everything, put it in a "favorite recipes" binder with sheet protectors. I started making cheese last year....started with Chevre. This year I am finally making hard cheeses. I am the type that studies first...I want to know everything with no surprises! Some people prefer to jump right in and learn through their mistakes. Whatever you're comfortable with. But I learned that once you jump in.....the learning excellerates!God bless,Darlene To: rawDairy Sent: Saturday, June 30, 2012 5:15 PM Subject: Chevre- how to So I am still reading this book. It says to heat the milk slowly on low to reach 86 degrees over a 15-20 min. period. Is there something to that? I just turn it on high.Also is there such a thing as an electric temperature gauge that you can set to a certain degree and it goes off with an alarm sound to alert me??? I can only dream. Rothweilergreenergirl@...Simple Foodhttp://www.localharvest.org/farms/M32512http://www.facebook.com/pages/-Rothweiler/134155923311647“There will come a time when the Earth grows sick and when it does a tribe will gather from all cultures of the world who believe in deeds and not words. They will work to heal it…they will be known as 'Warriors of the Rainbow'."Cree prophecy~ Quote Link to comment Share on other sites More sharing options...
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