Draining Chevre - do I add stuff now?

[Rechellef]

I just ladled my curds into the cheesecloth. Is this when I add any extra goodies like honey or nuts or do I add it after it drains?

THANKS!!

[TXyankee]

We add the goodies after the draining.

[Tallabred]

After draining I beat it with the wire whisk attachment - then I add my goodies. I drain longer if I am adding wet stuff like pesto - or I leave it wetter and add it to pasta - I cannot even make up my mind - lol

[Rechellef]

Any suggestions would be awesome. This is my first batch and the curds look perfect. Oh, I threw away the whey when I did the mozzarella and didn't realize that you can use it for other stuff - I would love to reuse it, so what can I do with it?

[rootsandwings]

Ricotta!

Just heat it to 200F and the ricotta forms like magic!

I was draining the ricotta in cheesecloth, but I just bought a jelly strainer bag on a stand - for $8 I couldn't resist, it's like an extra set of hands.

After mozzarella and ricotta, you can cook bread with the remaining whey, or give it to the chickens. (mozzarella, ricotta, eggs - Lasagna!).

[chewie]

a bit of a hijack, but is your chevre really creamy? mine came out a bit stiffer and more curdy than a cream spread. i am using mm100 and liquid rennet.

[Rechellef]

Originally Posted by chewie

a bit of a hijack, but is your chevre really creamy? mine came out a bit stiffer and more curdy than a cream spread. i am using mm100 and liquid rennet.

I used the chevre culture myself. The consistencey depends on how long you let it drain. The longer you let it drain, the stiffer the cheese will be. I let mine drain abour 10 hours and it was more cuttable and slightly dry, but I was still able to mix in my goodies and spread it on bread.

[JJFarmer]

I like to drain over night we like a nice dry crumbly cheese. All the goodies are added the next day.

[suzyhomemaker09]

See now this is where I differ from most...I make and have lots of people who want my chevre...
I use pyramid molds...I add all my bits as I'm draining...depending on what sort of additive it is makes a difference in location in the molds.
our current flavors include cherry, blueberry, roasted red pepper,basil with roasted garlic, chive, & dill.

[Kyan Myst Farm]

I think I may have figured out why reading the HT goat forum makes me so hungry!!