What type of goat cheeses do you make?

[Freya]

Do you have a favorite? Any that didn't turn out so well?

[steff bugielski]

WE do lots of cheeses.
The classics are always good, Chevre, plain , garlic, garlic and dill, garlic and sun dried tomatoes, and cranberries and almonds.
Feta
Yogurt
Edam
Tomme
and my all time fav Ementhal
I have tried Mozzarella but have not perfected it yet.

[Alice In TX/MO]

Cheddar on a regular basis. Feta, chevre, Gouda, Bleu (haven't cut it yet), Italian basket cheese, etc.

Mozzarella doesn't work well for me.

[phantomriver]

What turns out NOT goaty for the really sensitive tasters? I've only made paneer/vinegar cheese so far made with really fresh milk. I've been sampling it every day for the past week to see when it starts tasting like goat. So far it hasn't. SUPER yummy.

Fresh milk, after about 3 or 4 days of being one of the most perfect milks I've ever tasted, I can tell that the milk in my frig came from a goat. Not offensive, but not my favorite either. I know people who claim their milk doesn't get goaty for weeks. I tried it and while it isn't super offensive(and far less than the commercial products I've been exposed to) I can still taste the goat in it more than my own milk. So, I'm sure part of it is just picky me. I can taste the cow in the raw jersey milk my sister gets after about a week or less.

[April]

We do a goat's milk mozzarella that turns out beautifully. The secret (I think) is to keep stirring gently after you add the rennet. Just sort of pushing it around into a lumpy ball. After the whey hits 105 degrees, then let it sit for a couple of hours off the heat but in the warm water before heating it back up to stretch temps. Tender and tasty!

We also do a jalapeno and bacon chevre that we love.

I have a hard time making the hard cheese with goat's milk - they get too dry. I'm sure I'm doing something wrong. I mix cow and goat milk for those.

[andabigmac]

Chevre, ricotta, feta, cottage cheese, Gouda, mozzarella, cheddar, Monterrey, Queso Blanco, Parmesan, yogurt, and kefir cheese.

I've been experimenting with pepper jack because I have a ton of peppers in my garden. I haven't busted into one yet though.

I make mozzarella but I don't like to. It's too finicky. I've had it fail as often as I've had it work. I don't own a microwave so I have to make it the hard way.

[Ellie Mae]

So far I have made farmhouse cheddar (short aging) chevre, feta, aged cheddar, mozzarella and ricotta.

Am hooked on making Mozz now, I have put off trying it for 3 yrs as I was intimidated by it, but I find it to be the easiest now and have made close to 10 lbs of it the past week or so.
And with so much of it on hand, I have had to make lots of pizza's and lasagne too of course!

I didn't care for the longer aged cheddars, I could taste a slight goatiness in them, although no one else could and it got rave reviews from non-goat milk drinking folks, go figure, eh?

overcoming fear of Mozz making was at the top of my list, next to try is Monterey pepper jack and camembert/brie types.

[eclipchic]

Originally Posted by April

We do a goat's milk mozzarella that turns out beautifully. The secret (I think) is to keep stirring gently after you add the rennet. Just sort of pushing it around into a lumpy ball. After the whey hits 105 degrees, then let it sit for a couple of hours off the heat but in the warm water before heating it back up to stretch temps. Tender and tasty!

We also do a jalapeno and bacon chevre that we love.

I have a hard time making the hard cheese with goat's milk - they get too dry. I'm sure I'm doing something wrong. I mix cow and goat milk for those.

Mine come out a bit dry too. I think I need to adjust the timing so there isn't as much acid.

[eclipchic]

I make mozzarella, feta, ricotta, kefir laban, chevre, a replica of "velveeta", cheddar, monterey jack, caerphilly, myzithra and others. I'm still working my way through the book of recipes

I don't find our milk to make a "goat-y" cheese. Even my chevre doesn't taste like store bought chevre. I blame the goat. She has deliciously normal tasting milk

[bknthesdle]

Question about goat cheese, I would love to try some and wondering if it can be shipped?

[homstdr74]

Haven't made cheese for quite a while, but we did that for at least twenty years. We only made yogurt, cottage cheese, and a "basic" hard cheese. We actually preferred to make the hard cheese as dry as possible, to keep it from spoiling because we stored as many as four dozen 2 1/2 # loaves in our refrigerator.

Spoilage was why we had to stop making cheese---the longer we made cheese, the more spoilage we got, possibly because of the bad culture buildup in the kitchen area.

[Oat Bucket Farm]

Originally Posted by eclipchic

I make mozzarella, feta, ricotta, kefir laban, chevre, a replica of "velveeta", cheddar, monterey jack, caerphilly, myzithra and others. I'm still working my way through the book of recipes

I don't find our milk to make a "goat-y" cheese. Even my chevre doesn't taste like store bought chevre. I blame the goat. She has deliciously normal tasting milk

What book do you use?

So far we've only made a simple vinegar cheese.

[eclipchic]

Originally Posted by Oat Bucket Farm

What book do you use?

So far we've only made a simple vinegar cheese.

I have 2 - 200 Easy Homemade Cheese Recipes and Home Cheesemaking. I started with the Home Cheesemaking book, then I got tired of buying all the stupid little packets and graduated to the 200 Easy book.

[eclipchic]

Originally Posted by bknthesdle

Question about goat cheese, I would love to try some and wondering if it can be shipped?

Lots of variables. Like how long is it in transit and what time of year (temperature and humidity both matter), how dry is the cheese, hard or soft, how well is it wrapped. You can ship cheese but you'd need to consider all of those in how you'd ship it.

[Freya]

Ok I know it s a "cow milk" cheese... but has anyone made a "cotija" cheese with goats milk?

[LoneStrChic23]

Originally Posted by Freya

Ok I know it s a "cow milk" cheese... but has anyone made a "cotija" cheese with goats milk?

Good question..... I don't know the answer, but we really like cotija.

Made Asado yesterday.....today reheated it (taste best after a night in the fridge), topped it with cotija....Yummy!

[steff bugielski]

I can legally and successfully ship cheese. I have shipped to my sister in VT with no problem.

[DamnearaFarm]

I am attempting cheese for the first time today. Any websites y'all find more helpful than others? Thanks.

[Ellie Mae]

I like the following three sites,

Chickens in the Road, Suzanne Mcminn, she has lots of other info at her site and is a fun read.

http://chickensintheroad.com/cooking.../cheesemaking/

Fankhausers

http://biology.clc.uc.edu/fankhauser..._American.html

Fias Co
I have been using her recipe for Mozzarella, she adds calf lipase for flavoring and I like the additional taste, although now it's a combo of hers and Fankhausers.

The book I used when beginning (am still new) is
Goats Produce Too

[Hollowdweller]

The main ones I make are feta and chevre cause they are easy.

I like to make some blue too and gorgonzola when I have time.