Adventures in Simple Goat Cheese Making

IMG_9050 Sometimes our culturing experiments fail, no matter how many successes we’ve tucked under our belt. When I started the viili yogurt culture it looked fine at first, but it was not churning out good yogurt. I think it had to do with the over 90 degree day we had the day I cultured that milk for the yogurt starter. So I fed it to the chickens and am waiting for cooler days to try again.

I wanted to share that because fermentation in general is so individual that you simply cannot expect 100% in-the-box results all of the time. I suppose if you wanted results such as those, you’d be working with more pasteurization and less wild fermentation.

Having shared that failure, I wanted to also share that I was ready to move on and up from there and try something different. We recently acquired a couple of milk goats for our little homestead and between that milk and some that we have gotten from generous neighbors, I have had a bit of extra milk to play around with.

A simple cheese from a simple goat cheese kit was exactly what I needed to get started.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Crumbled Buttermilk Cheese

Crumbly Cheese

This cheese, because it is heated, is fairly dry in texture and can be tossed into a salad or sprinkled over casseroles with delicious ease…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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What’s New at CFH: Save 20% on Cheesemaking Supplies & Super Broccoli Sprout Salsa

Cheesemaking sale

Until 8/23/15 you can save 20% on Cheesemaking Supplies by using coupon code CHEESE at checkout.  Also, check out how to use sprouts to make a tasty salsa!… 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Mesophilic Direct Set Culture

cheddarcheese

 

Today we are going to take a closer look at the Cultures for Health Mesophilic Direct Set Starter Culture.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website