tag:blogger.com,1999:blog-1694364001063554832.post5973853240037362015..comments2024-03-28T14:37:45.575-04:00Comments on 5 Acres & A Dream: My 1st Repeatable CheeseLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1694364001063554832.post-39834958516378537072012-09-29T22:09:43.282-04:002012-09-29T22:09:43.282-04:00Doug, LOL. Actually, the smelly goat cheeses are t...Doug, LOL. Actually, the smelly goat cheeses are the soft ones. The hard ones just smell like cheese. I've toyed with the idea of a cheese business, but would have to jump through a lot of hoops to get certification. We just don't have that kind of set-up. I suspect it's something there would be a market for though. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-72201946905368082242012-09-27T09:22:55.130-04:002012-09-27T09:22:55.130-04:00...makes me think of Channel #5. ...makes me think of Channel #5. Michellehttps://www.blogger.com/profile/16852320721216631639noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-92089528319457038092012-09-27T09:04:48.981-04:002012-09-27T09:04:48.981-04:00Cheese number 11 sounds like a science experiment....Cheese number 11 sounds like a science experiment. How about "Non Squeaky goat cheese" or "Dang that's hard and smelly goat cheese". <br /><br />I'm an accountant but I think my real calling in life should have been in marketing. ha.<br /><br />Better make a lot as I'm sure your following would love to purchase some of your successes.Doug Pitcherhttps://www.blogger.com/profile/00561267399443561604noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-61673799426477036352012-09-27T06:43:55.547-04:002012-09-27T06:43:55.547-04:00Nancy, I love those old type cookbooks. I figure t...Nancy, I love those old type cookbooks. I figure they're so much closer to what we're trying to do here, so why not!<br /><br />Farmer Barb, I truly hope they inspire. I'm going to have a tough time on this one though. Technically cheese only has to wait 60 days to age, but I know it wouldn't be the same!<br /><br />Norma, thanks!<br /><br />Donna, thanks!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-77137220163973323822012-09-26T16:53:31.153-04:002012-09-26T16:53:31.153-04:00Sounds and looks amazing! Great job. Great post.Sounds and looks amazing! Great job. Great post.luckybunnyhttps://www.blogger.com/profile/17663313808544386765noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-86933186027953664862012-09-26T11:51:25.366-04:002012-09-26T11:51:25.366-04:00I am in absolute awe! That cheese sounds and look...I am in absolute awe! That cheese sounds and looks amazing.Norma from Misty Haven Alpacashttps://www.blogger.com/profile/09528304751819069504noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-68551361154818180772012-09-26T10:07:34.061-04:002012-09-26T10:07:34.061-04:00WooHA! Those are the kind of details that inspire...WooHA! Those are the kind of details that inspire! I am looking forward to the results--next year!Farmer Barbhttps://www.blogger.com/profile/07596672416236302171noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-13523517496962633262012-09-25T23:40:43.787-04:002012-09-25T23:40:43.787-04:00Little House Cookbook, great idea!Little House Cookbook, great idea!Anonymoushttps://www.blogger.com/profile/00576053785355324560noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-78176506574470624532012-09-25T17:14:02.819-04:002012-09-25T17:14:02.819-04:00Well, I was more worried about the mold in the woo...Well, I was more worried about the mold in the wood, but yeah, the seams in a coffee can could be bad, too. <br /><br />I hope you'll show us your press, too. The more ideas to avoid spending exhorbitant amounts of money on a single use gadged we can get, the better!<br /><br />I can't wait to see your step by step photos! Your experienced experiment is much better than my inexperienced bumblings!Michellehttps://www.blogger.com/profile/16852320721216631639noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-8881656726274759772012-09-25T14:24:35.258-04:002012-09-25T14:24:35.258-04:00I agree. A coffee can has seams that could harbor ...I agree. A coffee can has seams that could harbor unwanteds that could contaminate the cheese. A lot of folks make presses out of PVC pipe pieces they find at Lowes or Home Depot. Mine isn't the greatest contraption, but it works.<br /><br />I'll definitely take photos when I make it and give you a blow by blow. The only problem is, we won't know whether or not it's a success until after a long aging!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-54660427012703929182012-09-25T14:21:32.963-04:002012-09-25T14:21:32.963-04:00Can we expect a tutorial on the making of repeat: ...Can we expect a tutorial on the making of repeat: Cheest #11? (pretty, pretty please!)Michellehttps://www.blogger.com/profile/16852320721216631639noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-22167538202469186162012-09-25T14:19:32.575-04:002012-09-25T14:19:32.575-04:00P.S. I don't have a press. A friend gave me on...P.S. I don't have a press. A friend gave me one her husband built out of a coffee can and plywood, but it had mold on it. I'm not sure if I want to risk it, since one has to wait such a long time before learning if the potentially contaminating press did any harm. :-/Michellehttps://www.blogger.com/profile/16852320721216631639noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-24522512915516936972012-09-25T14:18:55.801-04:002012-09-25T14:18:55.801-04:00Laura, it would be great to have someone else to t...Laura, it would be great to have someone else to try the recipe so we could give one another feedback. I love the idea of a dairy/meat cross. That's why we hoped for Kinders, and I'm giving my Nubian doe one more chance with our Pygmy buck. Dan really likes Kikos, so I'm thinking maybe - Kikobians? Boers are more common, but they do give rich milk, or so I'm told. <br /><br />Yes, I do freeze whey, but will likely use whey from my mozzarella when I try to replicate cheese #11. I did use the frozen whey for brine for the mozzarella, but I have plenty now, for more hard cheeses.<br /><br />Janice, I hope so!<br /><br />Badgerpendous, there is just something about cheese, isn't there? Photos of it always make my mouth water!<br /><br />Michelle, you definitely have something to look forward to! Even the "disasters" are edible. :)<br />Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-23722411084052620852012-09-25T14:12:32.083-04:002012-09-25T14:12:32.083-04:00Good Providence, indeed! I'm glad to have you ...Good Providence, indeed! I'm glad to have you to look to for information! I was planning to start making cheese this summer (I even bought eveything I needed.), but my kids didn't wean in time. I plan to have my goats kid in late February or early March so that the kids will be ready to wean about the time I get out of school, and I can have all that lovely milk for cheesemaking! :-DMichellehttps://www.blogger.com/profile/16852320721216631639noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-66004574514830932582012-09-25T13:47:51.832-04:002012-09-25T13:47:51.832-04:00Cheese #11 - I love it! Sounds like your usual, me...Cheese #11 - I love it! Sounds like your usual, measured approach is paying dividends again. Can't wait to hear more about the cheeses. And I love the picture of the cheeses. Made me hungry instantly.badgerpendoushttps://www.blogger.com/profile/02540038174008061800noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-25954356869748539242012-09-25T12:59:48.516-04:002012-09-25T12:59:48.516-04:00Good providence indeed my friend. Your cheese jour...Good providence indeed my friend. Your cheese journey seems to be more successful at each attempt. Looks delicious to me!CaliforniaGrammyhttps://www.blogger.com/profile/05137556336315915924noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-22730034476491860232012-09-25T11:19:34.581-04:002012-09-25T11:19:34.581-04:00I'm getting 3 goats - 2 wethers for cabrito, o...I'm getting 3 goats - 2 wethers for cabrito, one doeling for milk. I have always wanted to make cheese, and have the cultures to do it (kept in the freezer for 3 years!!). The doeling is Saanen/Boer cross, so should be good for making more cabrito and milk! I haven't decided if she's going to have a goat friend, or keep Tang company. I'll have more on my blog in a couple of days, including pictures! I'm stealing your cheese recipe - I have to make some the "normal" way first, though, to have whey. Do you freeze your whey to use again?Laurahttps://www.blogger.com/profile/08421589409738817614noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-33429253759642725562012-09-25T11:14:29.114-04:002012-09-25T11:14:29.114-04:00Jacqueline, each one is a surprise! But they'v...Jacqueline, each one is a surprise! But they've all been aged awhile, so I'm sure they'll all be somewhat sharp. :)<br /><br />Carolyn, those flops are tough to get past. Very discouraging. But then, when one has a lot of milk, what else is there to do!<br /><br />Candice, thanks!<br /><br />DFW, my press is the rigged kind. I have a tincture press that I thought I could use, so I bought the mold and follower. It didn't work, so now I just rig it up with weights. :)<br /><br />Bernadine, when you've got your own milk factory(s), you make cheese!<br /><br />Sherri, thanks! It's the old "try, try, again." <br /><br />Renee, that's a good point. Commercial cheeses are made from a huge pool of milk, so the flavors will be more consistent. Still, if I can come close, I'll be a happy camper. <br /><br />Sad those cheese makers had to sell their goats. It would be quite a task to make that much cheese. <br /><br />Michele, thanks! I've learned that if I just stick with something long enough, I eventually get the hang of it. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-22238800545051302752012-09-25T10:29:44.043-04:002012-09-25T10:29:44.043-04:00Congratulations on such a productive last year in ...Congratulations on such a productive last year in cheese making. It is such a try and learn science, but it is so much fun!Anonymoushttps://www.blogger.com/profile/04644117901228961804noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-87940494614107220102012-09-25T10:18:41.276-04:002012-09-25T10:18:41.276-04:00we had some goat milk cheese called chev (I think ...we had some goat milk cheese called chev (I think that's how you spell it) that tasted very similar to Parmesan. But I think the dairy is no longer in business as I saw that many other smaller dairies now have their goats.Renee Nefehttps://www.blogger.com/profile/08167893445846427824noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-5711895812103111722012-09-25T10:16:44.265-04:002012-09-25T10:16:44.265-04:00I think with all the variances in the flavor of th...I think with all the variances in the flavor of the goats' milk that getting the same cheese twice is going to be very tricky, but it seems like a yummy experiment. :D<br /><br />I sure wish I lived closer to help you eat up all that cheese. ;o)Renee Nefehttps://www.blogger.com/profile/08167893445846427824noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-1241593003804884932012-09-25T10:09:46.425-04:002012-09-25T10:09:46.425-04:00Congratulations, it looks like you have it figured...Congratulations, it looks like you have it figured out! You always impress me at how you press on with determination, even if it doesn't turn out right away.<br /><br />I do wish you good providence! xoSherri B.https://www.blogger.com/profile/03956294100834139745noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-2463342807139352712012-09-25T09:45:05.839-04:002012-09-25T09:45:05.839-04:00All that hard cheese looks amazing. We've mad...All that hard cheese looks amazing. We've made our own mozzarella twice and we were impressed with ourselves then. Making all the products you do from your own goats is just incredible. You've got to have a sense of extreme accomplishment! Congratulations. And I hope your next batches turn out perfect for you.Bernadinehttps://www.blogger.com/profile/16587313532492965871noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-22942104510833323232012-09-25T09:27:14.258-04:002012-09-25T09:27:14.258-04:00Those look lovely. Congratuations on #11! What kin...Those look lovely. Congratuations on #11! What kind of press do you use? DFWhttps://www.blogger.com/profile/18345712839702427280noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-26193110084844608932012-09-25T08:19:27.321-04:002012-09-25T08:19:27.321-04:00Good luck! You're an inspiration.Good luck! You're an inspiration.Cat Eye Cottagehttps://www.blogger.com/profile/02858322427127791100noreply@blogger.com