This is the easiest cheese making video I can follow with no issues. thank you for this because for a lactose intolerant person, I find this a great way to have cheese without breaking the bank or my stomach for it.
I just noticed all the armchair expert comments on you video. Easy to be a critic. I love this video and am watching it now as I make my third lot of cheese using raw milk from our newly acquired goats. I am very grateful 🙏 and thank you for providing it for us.
What I love most about this video is the discovery that I can make my own goat cheese. What I hate most about this video is the realization that it will take me three days to make goat cheese and 30 secondsTo inhale it. Lol
Thanks for the video, I am getting raw goats milk on Monday and I want to make this cheese. I probably will make ice cream too. Heres to a new business in the process
Micah Miller pasteurization requires the milk to be heated, then quickly cooked to 40 degrees to kill the bacteria; “quickly” meaning 15 or 20 minutes. Here’s a video I found , showing how to do it at home. ua-cam.com/video/rrNZwkrIOrM/v-deo.html
Great video. My goat cheese is hanging right now, about 12 hours. I'm going to get it go another 12 hanging and then I think I'll move it to the fridge for several more days. I'd keep it in the cellar but going out of town I won't be able to turn it. This is my second attempt, the first failed as I found I had ultra pasteurized goat milk and that is never going to work!
Wonderful video and I can get goat milk cheaper then cow milk where I live so going to try this instead of buying factory made cheese. Plus goat milk is so much better tasting then cow.
How long can I keep rennet in kitchen drawer? Whats about starter culture? Where can I storage it? I want keep cheese for long as I could, because it is so fancy for me, for special occasions 😁
Actually, yes - you can make it more in the style of ricotta. As goat cheese is so soft, it won't go crumbly the way ricotta does, it will go creamy, rather like the softer goat cheese demonstrated in the video. You just heat the goat milk in the same way as the video indicates, then add some lemon juice and perhaps a bit of white vinegar. The curds and whey will separate fast, you should be able to ladle and strain within an hour or two. All the other instructions can be followed the same as in the video. It won't mature as well as a goat's cheese that has starter in it, but it makes a nice fresh cheese.
What is the purpose of heatng it to nearly boiling if you are already using pastuerized milk.. fda approval? Raw milk would be the best option. Great video besides that.
This goat cheese recipe involves yogurt starter (culturing bacteria) and the milk must be heated to the right temperature to encourage the growth of the culture and to improve the texture of the cheese / yogurt. It helps thicken the final product due to the changes in the milk proteins (microstructure of the protein micelles). The exact temperature required varies depending on the culture you are using. For example, if you are using Mesophilic culture, it will propagate best at temperature around 72°F. For Thermophilic culture, milk temperature must be around 110ºF.
You didn't really answer marker113's question. Heating the milk to the culture temp is one thing, but the culture isn't in it, and milk has no memory. You heated it to near boiling, then let it cool the the culture propagation temp. Why not heat it to the propagation temp and go from there? You added a step that makes no sense and serves no purpose. Also, to marker113, Boiling the milk wouldn't render raw milk safe, pasteurization requires high pressures too. I suspect we both picked up on the mistake made here.
Vinegar or lemon juice will form loose curds. The texture is less creamy, more springy and spongy. Goat milk is different than cow's milk. You can use any acidifier you like but it will affect the flavor and texture of the final cheese.
Could I cut the cheese into cubes and store it in olive oil? That's how I buy my goats cheese from the market but I don't know if it will work with a homemade one. Thanks!
Peter Varcoe I found that when I heated my goats milk to 180 degrees F it creates much firmer curds. If I heat it just to 108 degrees F the milk will still curdle but will be much more thin and watery.
Wonderful recipes and beautiful delicious-looking cheeses, but silence would be better than this music. I wanted to stop watching a few times because of the music. The music at the end is more relaxing and more suitable. Thanks for the video and for teaching us how to make these cheeses.
Dear friend, genuine repentance and recitation of those words will protect you from calamities: "F a l u n D a f a is Good" and "Truth, Compassion, Forbearance is Good". F a l u n D a f a is a spiritual self cultivation practice that is based on the principles of the Universe: 真 Truthfulness 善 Compassion 忍 Forbearance It involves gentle exercises and meditation. Thanks to F a l u n D a f a, millions of people regain health, peace of mind and obtain spiritual fulfilment. Since the year 1999 this peaceful practice has been brutally persecuted by the CCP in China.
Two points of contention. Why heat it to near boiling only to reduce it? If you're using pasterueized milk you don't need to do that. Secondly, what's the point in not mixing the salt in it before draining and ruining it's shape and then having to reshape it? As an aside, ten days is a ridiculously short life, most cheese are aged for many months. If your cheese is going off in ten days you did something very, very wrong.
Goat cheese like this is not aged due to its high acidity and high moisture causing it to be a prime place for bacteria. Cheeses you see that are aged are not as acidic and are very dry which prevents any bacterial growth.
This is the easiest cheese making video I can follow with no issues. thank you for this because for a lactose intolerant person, I find this a great way to have cheese without breaking the bank or my stomach for it.
My pleasure 😊
I just noticed all the armchair expert comments on you video. Easy to be a critic. I love this video and am watching it now as I make my third lot of cheese using raw milk from our newly acquired goats. I am very grateful 🙏 and thank you for providing it for us.
What I love most about this video is the discovery that I can make my own goat cheese. What I hate most about this video is the realization that it will take me three days to make goat cheese and 30 secondsTo inhale it. Lol
Excellent video. I am now so keen to make it at home as my wife likes goat cheese and eats it daily.
Love the video! Goat milk and cheese is all we drink and eat. I will have to make room in the cave for storage once I start producing. 🐣
thank you so so much! you can also keep the whey, dry it and use for protein powders bars, etc, its also a very lucrative trade.
Absolutely the best video on making chevre I've seen on UA-cam so far. Lovely presentation. I love the vegetable ash one! Have to try this.
Thank you Michelle :)
This makes my mouth water!!! I can't wait to make some!!
Food of the gods. Thank you.
This was a awesome video! I have been thinking about making cheese like my grandmother. I think I might try this instead!
Great video! I love your music!!
Thanks for the video. Looks pretty and very good. It seems a lot of work and how much is the goat milk. Love goat cheese with honey on arugula salad.
Thank you for sharing, excellent video!
Thanks for the video, I am getting raw goats milk on Monday and I want to make this cheese. I probably will make ice cream too. Heres to a new business in the process
Hope your business does well!
Did you have to make any adjustments for raw milk compared to pasteurized as seen in this video?
Micah Miller pasteurization requires the milk to be heated, then quickly cooked to 40 degrees to kill the bacteria; “quickly” meaning 15 or 20 minutes. Here’s a video I found , showing how to do it at home.
ua-cam.com/video/rrNZwkrIOrM/v-deo.html
Are you the REAL Gypsy Rose? I hate her!
@@PaulJohnson-gw6bs you dont know me
Great video. My goat cheese is hanging right now, about 12 hours. I'm going to get it go another 12 hanging and then I think I'll move it to the fridge for several more days. I'd keep it in the cellar but going out of town I won't be able to turn it. This is my second attempt, the first failed as I found I had ultra pasteurized goat milk and that is never going to work!
this is fab!!!! thank you for the video - loved it :)
Love your channel
Do you absolutely need rennet? Also, instead of yogurt starter can I use a live culture yogurt?
Wonderful video and I can get goat milk cheaper then cow milk where I live so going to try this instead of buying factory made cheese. Plus goat milk is so much better tasting then cow.
Brava,bravisima.
Thank you :)
It would be awesome if you included a like to but the start🙏 great video I'm so excited to try this!!
chingon gracias por compartir saludos desde ciudad obregon sonora mexico
❤❤❤ thank you
You are welcome 😊
How long can I keep rennet in kitchen drawer? Whats about starter culture? Where can I storage it? I want keep cheese for long as I could, because it is so fancy for me, for special occasions 😁
Excellent video and very enjoyable .. Question: is there a home made method to replace using Rennet & Yogurt starter?
no
Actually, yes - you can make it more in the style of ricotta. As goat cheese is so soft, it won't go crumbly the way ricotta does, it will go creamy, rather like the softer goat cheese demonstrated in the video. You just heat the goat milk in the same way as the video indicates, then add some lemon juice and perhaps a bit of white vinegar. The curds and whey will separate fast, you should be able to ladle and strain within an hour or two. All the other instructions can be followed the same as in the video. It won't mature as well as a goat's cheese that has starter in it, but it makes a nice fresh cheese.
Fabulous 💘
Is there anyway to make the cheese last longer? Mine went bad in less than 10 days :(
TIA
i love goat cheesei love goat cheese
Great video!!!
Thank you :)
, download
Mas
Btw
Can I use fresh milk straight from the goat?
Yes
hi, what is a yogurt starter and is there a substitute? thanks
Is food grade charcoal ok to use in the place of vegetable ash? Thank you! Great video!
Food grade charcoal 😊
Could you tell me the best brand for Rennet?
What can you do with the milk after you’ve taken out the curds ?
You can add the whey to your smoothies, pancakes batter, bread dough...
@@fixitsamo ...
What is the purpose of heatng it to nearly boiling if you are already using pastuerized milk.. fda approval? Raw milk would be the best option. Great video besides that.
This goat cheese recipe involves yogurt starter (culturing bacteria) and the milk must be heated to the right temperature to encourage the growth of the culture and to improve the texture of the cheese / yogurt. It helps thicken the final product due to the changes in the milk proteins (microstructure of the protein micelles). The exact temperature required varies depending on the culture you are using. For example, if you are using Mesophilic culture, it will propagate best at temperature around 72°F. For Thermophilic culture, milk temperature must be around 110ºF.
But can I use raw goat's milk?
Yes
You didn't really answer marker113's question. Heating the milk to the culture temp is one thing, but the culture isn't in it, and milk has no memory. You heated it to near boiling, then let it cool the the culture propagation temp. Why not heat it to the propagation temp and go from there? You added a step that makes no sense and serves no purpose. Also, to marker113, Boiling the milk wouldn't render raw milk safe, pasteurization requires high pressures too. I suspect we both picked up on the mistake made here.
If your using non pasturesed milk
Is it ok if I add unpasteurized yogurt instead of starter?
y muchas gracias por la info de que la grasa de cabra es de cadena corta. excelente por eso lo de caprilic por la cabra
Thanku. What is the difference if use vinegar? How much is homemade vs store bought?
Vinegar or lemon juice will form loose curds. The texture is less creamy, more springy and spongy. Goat milk is different than cow's milk. You can use any acidifier you like but it will affect the flavor and texture of the final cheese.
what is rennet made from" can I make my own?
no asahoke
Where do you buy rennet?
Could I cut the cheese into cubes and store it in olive oil? That's how I buy my goats cheese from the market but I don't know if it will work with a homemade one. Thanks!
No! Never cut it into cubes. Only triangles. Sheesh, if you cut it into cubes you'd have had the police kicking your door in. :O
how come lol.
@@bashpr0mpt719 stfu pssy lma0 jk i love u
@@start3079 ...
What does heating the milk, then allowing it to cool achieve please?
Peter Varcoe I found that when I heated my goats milk to 180 degrees F it creates much firmer curds. If I heat it just to 108 degrees F the milk will still curdle but will be much more thin and watery.
What is renete?
Will this work with sheep’s milk
@Papa Jose ... shut up..
@Papa Jose 🤣🤣
Wonderful recipes and beautiful delicious-looking cheeses, but silence would be better than this music. I wanted to stop watching a few times because of the music. The music at the end is more relaxing and more suitable. Thanks for the video and for teaching us how to make these cheeses.
So in short this is hung curd ?
If you want your cheese to last even longer, dip it in water with salt. It should last up to 3 weeks. Mine does not last more than 4 days!
Have you figured out how to make your cheese last longer? What happened at 4 days, mold, rancid taste?
"it's better to use non-iodized salt"
Do you have an explanation for that?
I can't see how there would be any difference.
Shares 🍷 you beautiful ... Bon appetite.🌹
💛💯
Spoon and pot should be stainless.
One hour enough for curd
I still want cow cheese
why do you need to heat the milk first? I buy raw goat chevre made from unpasteurized goat milk. Can I simply heat my goat milk to room 90 degrees?
is. Annoying !!!🤬🤬🤬
lets try first
Can't u cure it for longer life?
Dear friend, genuine repentance and recitation of those words will protect you from calamities:
"F a l u n D a f a is Good" and "Truth, Compassion, Forbearance is Good".
F a l u n D a f a is a spiritual self cultivation practice that is based on the principles of the Universe: 真 Truthfulness 善 Compassion 忍 Forbearance
It involves gentle exercises and meditation. Thanks to F a l u n D a f a, millions of people regain health, peace of mind and obtain spiritual fulfilment. Since the year 1999 this peaceful practice has been brutally persecuted by the CCP in China.
OR, just buy a log of goat cheese from the store
Two points of contention. Why heat it to near boiling only to reduce it? If you're using pasterueized milk you don't need to do that. Secondly, what's the point in not mixing the salt in it before draining and ruining it's shape and then having to reshape it? As an aside, ten days is a ridiculously short life, most cheese are aged for many months. If your cheese is going off in ten days you did something very, very wrong.
guvk u both assholes pigs 🤬🤬🤬
Goat cheese like this is not aged due to its high acidity and high moisture causing it to be a prime place for bacteria. Cheeses you see that are aged are not as acidic and are very dry which prevents any bacterial growth.
But I don't have a cheese ripening cave 😭