Friday, August 31, 2012
September Challenge: Chevre
September's challenge is Chevre!
The recipe called for in Karlin's book is actually from Ricki Carroll of Cheesemaking.com
It's a pre-mixed packet for 1 gallon (4L) of goat's milk.
It was all very easy to follow, any novice can do it! NO EXCUSES! ;)
Heat your milk to the directed temperature. Make sure to do NICE AND SLOWLY!
Add your packet as the directions state (told you it was easy!)
This is what my pot looked like after resting overnight.
I had mine in the oven overnight to keep drafts off the pot.
Did that keep it too warm?
I prepped my moulds before draining the curds.
These are pyramid moulds lined with -barely- damp cheese cloth.
Each holds about a cup or so of curd.
The drained curd!
It was actually quite dry right after draining and in hindsight probably didn't need to let it drain very long in the moulds.
As it is I drained one for 2 hours and one for 4 hours.
And in my infinite wisdom I didn't take a picture after unmoulding them :(
They both held their shape very well and presented nicely at the cheese tasting Val hosted Aug23rd.
I had Evan's Cherries preserves paired with my chevre and homemade crackers. The sour cherries over powered the chevre but it was still mighty tasty!
Appearance: White, lightly textured
Nose (aroma): Goaty
Overall Taste: Ok. Not my favourite.
Sweet to Salty: Neutral to needing more salt.
Mild (mellow) to Robust to Pungent (stinky): Mellow with a goat after taste. Not overly strong (was stronger the longer it sat)
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Chalky
Would I make it again? Possibly.
Ian managed to track down what was in the packet and his chevre was far the best of all of ours at the tasting.
I would make it again using his measurements. (hint hint Ian! Post it! lol)
Let me know how all of yours turn out! Happy Cheese Making!