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I just bought into a goat co-op and milk 3 goats once a week for a total of about 2 gallons and just made my first chevre out of a gallon of raw goat's milk. I bought the culture from cheesemaking.com, a fabulous company that I fully trust and have wonderful experiences with. Anyway, now I have this deliciously plain glob of chevre. I use the other gallon for my Tara culture (like Kefir but from Tibet and a little more sour to taste) and for my kitties. I use the whey to cook my grains. So delicious.
Does anyone have any ideas/advice on what to do with it now to make it yummy? How do they shape it into cylinders?
Thanks y'all,
Astrid
Does anyone have any ideas/advice on what to do with it now to make it yummy? How do they shape it into cylinders?
Thanks y'all,
Astrid
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Re: Chevre
Thu, August 6, 2009 - 11:09 AMby yummy do you mean with added flavorings?
if so,
• chevre with honey drizzle and fresh cracked black pepper is great!
• chop fresh herbs and perhaps a small garlic clove, and mix in well with fresh chevre
• top with pickapepper or sweet jalapeno jelly and tiny bay shrimp, and spread on crackers
• roasted carrots with chevre, toasted garlic chips, minced parsley and a splash of fruity olive oil
• omelette with chevre, fresh herbs, and sauteed wild mushrooms mmmmm -
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Re: Chevre
Mon, August 10, 2009 - 7:06 AMTo make it into a log, be sure that it is dry and just roll it into a log. I often put the cheese into a mold instead of a cheese cloth. It is a little more dry when you do this.
In addition the wonderful suggestions already made, adding pesto is one of my favorites. Also you can add other jellies of jams, I often add a high bush cranberry sauce. The tart taste goes well with Chevre.
And yes New England Cheese Making Cultures are reliable and a good resource. Also here is a link to a recipe where you combine the cutlure and rennet needed for this cheese yourself and a recipe that you can use to turn chevre into a wonderful mold ripened cheese. fiascofarm.com/dairy/chevre.htm
Happy Cheese Making!
Linda
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