Chevre question
Posted: 21 July 2008 01:05 PM   [ Ignore ]
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I’m planning on making a batch of Chevre this week using the recipe out of Ricki C’s book. I noticed that it doesn’t call for any rennet. I’ll be using pasteurized goat milk, not raw. Will the curd develop properly without rennet? I’ll be using Chevre starter that I ordered from New England Cheesemaking. The recipe I found on the Fiasco Farms site calls for a tiny amount of rennet(1/5 of a drop). Anyone have any experience with this?

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Posted: 21 July 2008 08:41 PM   [ Ignore ]   [ # 1 ]
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Hi-

This will be just fine as long as it isn’t UHT goat milk, which I doubt you would buy. Goat milk makes a very soft curd.

It’ll be very tasty I’m sure!

Heather

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Posted: 22 July 2008 10:31 AM   [ Ignore ]   [ # 2 ]
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No rennet, then does it say to drain with cheese cloth? that makes it like a cream cheese, just made from Goat milk

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Posted: 22 July 2008 11:31 AM   [ Ignore ]   [ # 3 ]
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I do believe it does call for draining in cheesecloth. I would have to double check the recipe to be sure though. I was wanting to us 2 of my chevre molds and try both the molds and cheesecloth.

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Posted: 23 July 2008 05:46 PM   [ Ignore ]   [ # 4 ]
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Looks like the Chevre starter has a small amount of rennet in it. I didn’t look closely enough I guess…...

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Posted: 24 July 2008 10:35 AM   [ Ignore ]   [ # 5 ]
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I have surprisingly found that allot of the products (cultures) are a combo mix to get the proper balance for the typ of cheese one makes, or should I say the upper crust cultures. Danlac were I get mine are geared for commercial use. I have one thats specifically geared towards mozzarella cheese and Swiss that have all the components req

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