You are my new heroine! Super Goat Lady. Loving all your videos, and really thank you for sharing your knowledge, your family and educating us all. We've just bought a farm, and can't wait to get some things going!
Chèvre is a favorite around here. It’s good to spread on a sandwich for some pizazz. I let our last batch get really dry then salted it a bit heavy and added garlic and onion powder. I rolled it very thin on our dehydrator trays and let it dry to powder. IT’s FANTASTIC!!! It keeps well and is great on salads, popcorn, spaghetti, or on anything you would use parmigiana.
Ha,ha love the running of the goats. It makes me chuckle. At that comes to mind is a horse race commentary. And there off, it's snickerdoodle in the lead with sugar cookies in a close second and in the rear it's the shepherd. Lol. Got love a goid sense of humor even if it is dry.
Thank you so much I am going to attempt this tonight YAY! I have a small herd of 5 right now. 2 bucklings and 3 seasoned does. I am so excited about this new adventure. UA-camrs like you inspired me.
Love this! It’s been a few years since I’ve had dairy goats and made any chèvre. This was a nice refresher video. I’ve subscribed because your videos are full of real life with goats! ❤️
I made the Chèvre the other day…watched your video as I did😊. Mine turned out a little dry, but delicious! Must have let it drain too much. But wanted to let you know how much I learn from you! Thank you!!!
Did my first chev today! Thanks for the tutorial! Made it with our goat’s milk! Everything worked out well, but I did the same thing you warned not to do...let it hang and drip a bit too long. It turned out more crumbly and less spreadable. I let it hang 6 hours but a few drips will still coming down so I thought I was fine. It’s more like a cottage cheese but I rolled them up and have some in the fridge and the rest in the freezer. Will give it another try soon to see if I can get to good consistency! Thanks Crystal!!! 🐐🥛 🧀
Hi Crystal, I enjoy your instructional videos, they're great! But for us beginners in Europe please specify temperature. You always quote Fahrenheit, right? You have a process that requires 88 degrees, if converted to Celsius that 's 31*C, which is bugger all, therein the confusion. Thanks
Crystal I am new to your channel and love your videos everything you do. My favorite goat is Dawn. I am fairly new to cheesemaking so your video was interesting I have never heard of that kind of cheese but I definitely will try it I don’t have access to goats milk but I do get milk from a local please called the Buckeye creamery in Ashland Ohio. I also make a Keifer cheese I mix that half-and-half with my homemade cream cheese made from plain yogurt. What I season that with is dried Ramps that I get out of the woods in the spring if you don’t know what they are they are wild onions and the Indians taught the settlers that they were called flags that waved in the win to let you know there was morel mushrooms growing in that area which I have found out to be very true To get to the point I dry the ramps and they make an excellent seasoning for cheese logs and dips. I don’t know if you get them in your area which I don’t believe you do I would be very happy to send you some vacuum packed that I have dried the flavor from a ramp is a garlic onion taste more onion than garlic because they are wild onions they are good in soups or fresh cut up and fried with some potatoes. I have a daughter who lives in Phoenix Arizona her and her husband just moved there almost 2 years ago and I miss her dearly. I am very excited to watch more of your videos!
Hi Crystal! Your chevre looks really good and easy to make. I'm no cook but I know you can make biscuits with cream cheese. Could you use chevre to make biscuits? Thanks for the video!
Crystal, I've watched a few of your cheese videos now, and notice you always mention that whey can be further made into ricotta. Do you make ricotta?? I ask this because ricotta is by far my favorite layer in lasagna, and can only imagine how divine a layer of goat's milk ricotta would be for someone like me who's L.I.
It’s been 12hrs and the milk is still liquid. Is there anyway to save this batch? I was one cup short of a gallon, a little shy of a 1/4 tsp culture, and used 2 drops rennet using small animal syringe. I don’t have anymore culture but do have more rennet.
Does your cheese ever end up tasting "goaty"? Our milk and cheese tends to taste like the goats smell, it's not great lol I've heard it's due to how you cool the milk when it's first brought back from the barn. But leaving it out overnight for cheese making seems like it would make it taste a bit funky too.
There are many variables to the way goat milk can taste. Feed, housing, milking routine, and of course how cleanly your milking process is and how quickly it is strained and cooled. If all of these steps are done properly it should taste great!
For those who don't have the mesophilic culture, I just substituted with 1 cup buttermilk per gal and it worked just fine. Thanks so much Blue Cactus.
You are my new heroine! Super Goat Lady. Loving all your videos, and really thank you for sharing your knowledge, your family and educating us all. We've just bought a farm, and can't wait to get some things going!
Kudos to your cameraman (son) for a fantastic job! ❤
Chèvre is a favorite around here. It’s good to spread on a sandwich for some pizazz. I let our last batch get really dry then salted it a bit heavy and added garlic and onion powder. I rolled it very thin on our dehydrator trays and let it dry to powder. IT’s FANTASTIC!!! It keeps well and is great on salads, popcorn, spaghetti, or on anything you would use parmigiana.
Ha,ha love the running of the goats. It makes me chuckle. At that comes to mind is a horse race commentary. And there off, it's
snickerdoodle in the lead with sugar cookies in a close second and in the rear it's the shepherd. Lol. Got love a goid sense of humor even if it is dry.
Lol. It's funny!
Yum!!! Love chevre!
That was a great video.
Thank you!
Just now used your recipe for chevre. It turned out great! Thank you!
You always upload good instructional videos. The cheese looks delicious!
So enjoy your videos 😊
Thank you!
You and the family REALLY ROCK! Thank you for the dedication and hard work to tech us all these wonders.
Never mind you answered the freezing question. Thank you!!
Oh Crystal it looks so delicious. I wish I had some. 💞👍
Thank you so much I am going to attempt this tonight YAY! I have a small herd of 5 right now. 2 bucklings and 3 seasoned does. I am so excited about this new adventure. UA-camrs like you inspired me.
We love your strainer. We store our greens in ours after we spin them. As we have mentioned before, you are a good teacher.
Love your cheese making videos! Can't wait til my goaties are in milk again, gotta give this a try :)
Yes! Make the cheese!
Yay, goat cheese! Thank you for great tutorials😊
Great tutorial!
Love this! It’s been a few years since I’ve had dairy goats and made any chèvre. This was a nice refresher video.
I’ve subscribed because your videos are full of real life with goats! ❤️
I made the Chèvre the other day…watched your video as I did😊. Mine turned out a little dry, but delicious! Must have let it drain too much. But wanted to let you know how much I learn from you! Thank you!!!
Hola! Cristal, que rico quedo para ensalada con hierbas y facil de hacer. Gracias por compartir. Bendiciones
🧀🥖 yum 👍👍
Curds and Whey has never looked more delicious!
Did my first chev today! Thanks for the tutorial! Made it with our goat’s milk! Everything worked out well, but I did the same thing you warned not to do...let it hang and drip a bit too long. It turned out more crumbly and less spreadable. I let it hang 6 hours but a few drips will still coming down so I thought I was fine. It’s more like a cottage cheese but I rolled them up and have some in the fridge and the rest in the freezer. Will give it another try soon to see if I can get to good consistency! Thanks Crystal!!! 🐐🥛 🧀
Yay! Been waiting for this!
Thank you❤
My does just got old enough to breed and I pick up my buck tomorrow! I can’t wait to be able to milk them and make cheese and soap!!!
Have you tried the store bought chèvre cheese and compared it to homemade?
I make my cajeta with 8 cups of whey now instead of 6 cups whole milk. Great use for the whey. ☺
Hi Crystal, I enjoy your instructional videos, they're great! But for us beginners in Europe please specify temperature. You always quote Fahrenheit, right? You have a process that requires 88 degrees, if converted to Celsius that 's 31*C, which is bugger all, therein the confusion. Thanks
What is Celsius?
@@BlueCactusDairyGoats With Celsius at 100 degrees water boils, at 0 degrees water freezes. room temperature is 20 degrees. That's Celsius 🙂
Crystal I am new to your channel and love your videos everything you do. My favorite goat is Dawn. I am fairly new to cheesemaking so your video was interesting I have never heard of that kind of cheese but I definitely will try it I don’t have access to goats milk but I do get milk from a local please called the Buckeye creamery in Ashland Ohio. I also make a Keifer cheese I mix that half-and-half with my homemade cream cheese made from plain yogurt. What I season that with is dried Ramps that I get out of the woods in the spring if you don’t know what they are they are wild onions and the Indians taught the settlers that they were called flags that waved in the win to let you know there was morel mushrooms growing in that area which I have found out to be very true To get to the point I dry the ramps and they make an excellent seasoning for cheese logs and dips.
I don’t know if you get them in your area which I don’t believe you do I would be very happy to send you some vacuum packed that I have dried the flavor from a ramp is a garlic onion taste more onion than garlic because they are wild onions they are good in soups or fresh cut up and fried with some potatoes. I have a daughter who lives in Phoenix Arizona her and her husband just moved there almost 2 years ago and I miss her dearly. I am very excited to watch more of your videos!
Hi Crystal! Your chevre looks really good and easy to make. I'm no cook but I know you can make biscuits with cream cheese. Could you use chevre to make biscuits? Thanks for the video!
That would be delicious!! Thank you for the idea!! 😁
Love you pages..would love to come to your place for a visit n love on the goats..so awesome..
There is a goat dairy near me that makes a honeysuckle chevre😍🥰😍🥰😍
I'm making chevré today and maybe the honeysuckle has begun to bloom!
I got the roasted peppers and crustini 😉😎
Very informative! Thank you.
How long does chevre remain fresh in the fridge? (Or does it get eaten so quickly at your house that you don"t know? 😉😄)
Lol. It does get eaten before it would ever go bad but it will last 10 days in the fridge :)
@@BlueCactusDairyGoats Good to know. Thank you!
So, if I have single strength rennet, I only add one drop, right?
how long is it before you start to see the curds separating ?
Crystal, I've watched a few of your cheese videos now, and notice you always mention that whey can be further made into ricotta. Do you make ricotta?? I ask this because ricotta is by far my favorite layer in lasagna, and can only imagine how divine a layer of goat's milk ricotta would be for someone like me who's L.I.
Yes!! A lot of the time I have other things to do so feed the whey to chickens or dogs. So good though!
It’s been 12hrs and the milk is still liquid. Is there anyway to save this batch? I was one cup short of a gallon, a little shy of a 1/4 tsp culture, and used 2 drops rennet using small animal syringe. I don’t have anymore culture but do have more rennet.
Can you tell me the name of the culture you use for fresh raw goat milk?
Can you freeze goat cheese?
How much calcium chloride do you put in for pasteurized milk? I pasteurize all of my goat milk because I sell it.
1/2 tsp mixed in with 1/4 cup of water.
And there are those of us that go to great lengths to purchase raw- you are losing custom, then. 🤷♀️
Can this be done with milk?
Are the degrees in Fahrenheit or Celsius?
Fahrenheit
I have raw goats milk ...where do you get the powder? Maybe you said? I'm at work on lunch and will watch again at home
All supplies needed are in the description in the video :). The powder you speak of is the mesophilic culture.
is this the same thing as cottage cheese/
No. It is more like a cream cheese but slightly tangy
Where do I find the chèvre recipe?
She is telling you the recipe
Does your cheese ever end up tasting "goaty"? Our milk and cheese tends to taste like the goats smell, it's not great lol I've heard it's due to how you cool the milk when it's first brought back from the barn. But leaving it out overnight for cheese making seems like it would make it taste a bit funky too.
There are many variables to the way goat milk can taste. Feed, housing, milking routine, and of course how cleanly your milking process is and how quickly it is strained and cooled. If all of these steps are done properly it should taste great!
Hey crystal doo use
L your cheese and milk