What You Need
2 Gallons of fresh unpasteurized goat’s milk
1/16 Tsp MA011 Culture
1/32 Tsp C70 Geotrichum Candidum
4 drop single strength liquid rennet
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 72F. To do this, place the milk in a container and then place it in a large pot of very warm water. Be sure that the water has the temperature of 120F so that the milk will heat up to 72F in less than an hour.
Once you are done heating the milk, you can add the culture. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further hour so that the culture can get to work.
2. Now it is time to add 4 drops of the single strength liquid rennet. It is important to not have too much rennet because the cheese is lactic.
Leave the milk to sit for 2-3 hours while the culture is still at work and the rennet begins to coagulate the curd. You will see that the milk has started to thicken. Allow the milk to sit for an additional 8-9 hours, making that a total of 9-11 hours of sitting since adding in the rennet.
You can see that the curd is ready when it has shrunk away from the edges and is cracked in places with quite a bit of whey on the surface. The flavor should be quite tangy at this stage.
Make sure that you have prepared molds and your transfer area by sanitizing everything, during these long wait times.
3. You don’t have to cut anything once the curd is ready, instead, you just must remove the curd with a ladle and carefully place it into the molds to avoid breakage. Make sure you fill the molds to the top and wait for them to settle before you top them up. This process may take a few cycles.
For the filled molds, allow them to drain for 10-12 hours or overnight at a temperature of 72F. You will find that they have settled in the molds by about 25-30%.
When the whey has completely drained, you can now remove the cheese from the molds and place them onto bases for the salting and drying process.
4. Once the cheese has dried out and the whey has stopped dripping, it is time to salt the cheese.
The best way to go about this is to salt by weight. Use about 2% of the cheese’s weight for salt. Place the salt in a salt shaker and evenly distribute it over the fresh cheese and allow the salt to dissolve and be absorbed into the cheese.
5. Once the cheese has been salted, dry the cheese for 2-4 days in a cool cave which temperature is at 52-56F but a drier 65-70% moisture.
After those 2-4 days, age the cheese for about 14 days in the same cave and temperature but change the moisture to 85%. During this time, you should see a dry, white surface with possible blue spots beginning to develop.
You can move the cheese to a refrigerator after those 14 days. You can also wrap the cheese. It will mature even further in the refrigerator and should be ready to eat within 1-3 weeks.
Salt is becoming more popular by the day to accompany chocolate, sugar, and cream in delicious desserts. This is because salt gives a huge burst of flavor like no other, be it in a sweet or savory dish. In this particular dessert, salt is a delightful counterpoint to rich and sweet caramel which helps it all tie into a mouthwatering symphony of flavors and textures, not to mention the chocolate.
Just before you go ahead and attempt this recipe, just be aware, for those who haven’t made caramels before, the sugar base becomes very hot and will boil vigorously when you add the cream to the mix, so be sure to use a deep pan to prevent spills and burns.
What You Need
1 cup whipping cream
5 tbsps. salted butter
1 Tsp. fleur de sel
1 3/4 cup + 2 Tbsps. granulated sugar
1/4 cup corn syrup
1/3 cup water
1 Tsp. fresh lemon juice
Tempered dark or milk chocolate for enrobing
What To Do
Firstly, line a square pan with plastic wrap.
Mix together the butter, whipping cream and fleur de sel in a pan and bring them all to a boil. Once brought to a boil remove the pan from the heat and set the mixture aside.
In another pan, mix together the corn syrup, water, and sugar. Cook the mixture on high heat, do not stir and heat until the temperature is 360F or until it turns a dark caramel color. It usually takes around 5-10 minutes for this change to occur depending on what kind of stove and pan you are using.
Once done, remove the pan from the heat and stir the cream mixture in with a long handled spoon. Be sure to approach this with caution and this part is where the mixture can splatter on you. Now put the pan back on high heat and cook it, being sure to stir it constantly until the temperature reaches 250F. Now remove from heat and add lemon juice while stirring it in well.
Pour the mixture into a new pan and let it sit overnight.
Once it is set, take the caramel from the pan and peel off the plastic wrap. Cut the caramel into the desired shapes you want and place the caramels on a tray lined with parchment paper.
Holding the caramels with a fork, dip the caramels into tempered chocolate and place them onto another tray lined with a silicone mat.
When the chocolate is still wet, sprinkle a few grains of fleur de sel and let the caramels set for about 4 hours and then store them in an airtight container, in a cool, dry place for up to 3 weeks.
Chevre is a delicious, soft cheese that is so easy to make. All you need to do is add a packet of chevre culture to a gallon of goat’s milk, let it sit and then drain the curds in a butter muslin. You don’t always have to use goat’s milk either, you can easily use cow’s or sheep’s, using the same directions.
If you don’t feel like making your own Chevre, you can purchase it at Shisler’s Cheese House, our Goat’s is to die for!
Endive Stuffed With Goat Cheese
What You Need
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
What To Do
Preheat oven to 350F
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350F for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan.
Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Bacon Wrapped Jalapenos With Chevre
What You Need