Lovely thank you Mary Anne. Im making nothing but Crottin while its warm in my mudbrick house. I love the set and forget nature of it. No stirring over a hot stove, just a lot of flipping and waiting .
having lived in France for 5 years and loving all fromage de chèvre i am so glad to have stumbled uppon you chanel , just purchased all i need to make my own Crotin de Chavignol dupe ;o) with my own french home made bagettes , cant wait to start , you have made my mouth water thank you so mutch will be looking at all you videos 🤩
That's wonderful to hear. I think you will really enjoy making these "pucks of goat cheese". Paired with your home-made baguettes will make you a superstar! I hope I am invited for a taste. 🙂 All the best, Mary Anne
I’m experimenting with making Swiss cheese now and I have to wait 3 months each time I adjust the recipe to see what went right and wrong. I wish it was 3 weeks, ha ha ha! Let me know how your comparison goes! I want pictures!
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow. Read more
Your videos are so well put together! I loved learning more about the cheese, and then your clear steps, and great shots for actually making it! Then seeing the delicious end product! 😍🤩 Wonderful job!
What do you mean by double strength rennet? Mine only says IMCU 300. I'm asking what you mean because I have asked others and they don't seem to agree! I need to know how it applies to your recipes. Thank you.
My liquid rennet also says IMCU 300 and I was told by the manufacturer/distributor that it is "double strength" (more concentrated than other typical liquid rennets). So if yours is the same as mine, please use the same amount I show in the video.
No, sorry, the recipe is not written out. It is demonstrated in the video however. You could just write out the ingredients and steps while watching the video.
Thanks for your question. Do you mean that you have no way to mature or age the cheese at 10-15C and that you will be maturing the cheese at 22C (room temperature)? This could be a problem because the cheese will ripen too quickly. If you can't ripen it at 10-15C, then I suggest you put them into your regular fridge. The cheeses will take longer to mature because the 4C fridge temperature really slows down their multiplication & growth. Did I answer your question OK?
Yes you can but you want the cheese to be nice and dry first. I would wait a good 2 weeks after its make before wrapping it, if you want to. This cheese does not last too long though (it is a soft cheese) so wrapping will not extend its life much.
Hi Cindy! I have not tried it with cows' milk. You could try this recipe with raw cows' milk, but it won't give the same "Crottin" result. Goat's milk will give a better (more firm) curd than cows' milk and you will probably get a lower yield and different (less goat-y) taste. I don't think there will be a problem with using cows' milk though, but I can't vouch that the result will be the same. But why not try? What have you got to lose? You may just end up with something totally cool! Try a small batch and let me know if it works.
What is the difference between bri cheese & Camembert cheese & crottin cheese in terms making it because except the type of the milk the fungus are the same
Yadgar, what a great question! First, crottin is a goat-milk cheese, made is small "pucks" (brie and camembert are typically not made with goats' milk--they use cows' milk). The flavour is tangy because of the goats' milk. Secondly, the more popular question that you posed is the difference between brie and camembert. Interestingly, many recipes for these 2 cheeses are identical, using the same bacterial and fungal cultures, but the size of the brie is much larger than a small camembert disc. However, I believe that a brie recipe has to be a little different than a camembert. Why? Camembert cheese is often runny and goey, which is part of its charm.But if a brie was equally as gooey, it wouldn't hold together well once a triangular piece was cut away. The whole large brie disc would collapse as the inner paste oozed out. This would be hard to sell and keep in good condition for storage. Therefore, brie recipes tend to have a firmer paste, so the recipe requires removing some more whey to make the inner paste drier. I hope this answers your question.
@@GiveCheeseaChance Thank you so much for reply. I really enjoyed the way you explaining, very good presentation. One question about the Crottin, in case of bigger batchs, shall we increase the culture sizes, or the provided measured cultures will be enough for any batches?
OK so I got my cheeses to that stage, now what do I do with them? Do I wrap them to put them in the fridge? Do I leave them in the open like this? HELP!
If they are covered in white mould, you can start to eat them at anytime. They will continue to age if you keep them at 10C or 55 F (in a protective box so they don't dry out, wrapped or unwrapped) where they will get softer and smellier as the weeks go by. If you want to slow down their aging, then put them at a cooler temperature (like your normal refrigerator). By tasting one cheese every week, you will learn at what age & ripeness you like to eat this cheese the most. People are different, some people like it young and mild, others like it older, softer and smellier.
Whilst making cheese is fun, and I certainly have done so. All these different things one has to buy, cultures, bacteria etc, etc, the list is long. Just too much like hard work and takes the joy out of actually making cheese when this that and the other has to be bought.
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow.
Sue, I am so sorry for not responding earlier. For this cheese I don't wrap them. I want to give them a lot of air flow or the surface rind will keep growing too aggressively.
I NEVER TIRED TO SEE YOUR VIDEOS again again... to be my best teachings about cheese...🙏🏻🙏🏻😉🙏🏻😘thanks again again again
How lovely! Thank you for your kind words!
Lovely thank you Mary Anne. Im making nothing but Crottin while its warm in my mudbrick house. I love the set and forget nature of it. No stirring over a hot stove, just a lot of flipping and waiting .
I totally agree. I like that you don't have to wash or brush the rind, and that you can eat it quite soon too.
having lived in France for 5 years and loving all fromage de chèvre i am so glad to have stumbled uppon you chanel , just purchased all i need to make my own Crotin de Chavignol dupe ;o) with my own french home made bagettes , cant wait to start , you have made my mouth water thank you so mutch will be looking at all you videos 🤩
That's wonderful to hear. I think you will really enjoy making these "pucks of goat cheese". Paired with your home-made baguettes will make you a superstar! I hope I am invited for a taste. 🙂 All the best, Mary Anne
@@GiveCheeseaChance 😍
@@GiveCheeseaChance 😁
Another professionally produced video; you are my #1 go-to for cheese recipes and inspiration. Thank you
Awww, so kind oof you. Thanks!
Am making both versions of this cheese right now. Its going to be hard to wait for 3 weeks, as Mary Anne put it, to reap the benefits of my labour.
I’m experimenting with making Swiss cheese now and I have to wait 3 months each time I adjust the recipe to see what went right and wrong. I wish it was 3 weeks, ha ha ha! Let me know how your comparison goes! I want pictures!
How did it go?
Where did you get your equipment for Swiss cheese? Specifically the 5-gallon pot and cheese press? @@maryannefarah4367
You are a wonderful teacher.
Thank you! That is very kind of you to say. :-)
What a gem of a channel. Thank you very much, I might actually end up giving cheese a chance!
I hope you do! 🙂
perfect wonderful job it seems delicious , tasty with nice shape God bless your hands
Hi, Mary Anne. I like all your videos. You explain very well each step. For sure, I wiil give it a try. Thanks. Already waiting for the next video!!!
Awww, thank you Lourdes! I am so glad that you liked it! :-)
Ive made cream cheese before but this is on another level. Must make. Id like to see you do Havarti
Great idea. I like havarti too! I can try to do a video on havarti in 2024!
Hi Mary Anne - I am loving your videos. With this cheese, do you wrap it like a Brie or just put into a container once covered in mould? Thanks Sue
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow.
Read more
I was so happy to see Nabulsi cheese recipe
excelente trabalho, muito perfeito. Obrigado e parabéns.
Muchas gracias!
Your videos are so well put together! I loved learning more about the cheese, and then your clear steps, and great shots for actually making it! Then seeing the delicious end product! 😍🤩 Wonderful job!
Thanks Alicia, you are so sweet to be supportive. Your encouragement is really appreciated!
Looks great!!! 👍🏻
Well done! Looks amazing, going to get some goats milk this week!
Thanks Gary! Post pictures of your cheeses if you make this recipe!
thank you. Could you write the name of the two products in the envelope so I can look for them? By the way… great video!!!
Well done Mary Anne. Question: what is the RH
What do you mean by double strength rennet? Mine only says IMCU 300. I'm asking what you mean because I have asked others and they don't seem to agree! I need to know how it applies to your recipes. Thank you.
My liquid rennet also says IMCU 300 and I was told by the manufacturer/distributor that it is "double strength" (more concentrated than other typical liquid rennets). So if yours is the same as mine, please use the same amount I show in the video.
Good job 😍💪
Thank you. :-)
Do you have the recipe written? To get straight the ingredients and measurements. Thank you
No, sorry, the recipe is not written out. It is demonstrated in the video however. You could just write out the ingredients and steps while watching the video.
Thanks!🥰
I have access to raw goats milk. What kind of adjustments do I need for this recipe using raw milk?
Hi! I am looking to buy geotrichum candidum, and it has different numbers. What number do you use? Thank you for your videos!!
I prefer Geo #17 (but you can also use #13 if you can't get #17).
Thank you for the video
Can you also please make video of how to make a banon cheese covered with leaves (le banon fromage)
Thanks for the suggestion! If I found a recipe, I will try to make it!
Good evening thank you impressed the temperature where i live less than 22 do you have any idea around it
Thanks for your question. Do you mean that you have no way to mature or age the cheese at 10-15C and that you will be maturing the cheese at 22C (room temperature)? This could be a problem because the cheese will ripen too quickly. If you can't ripen it at 10-15C, then I suggest you put them into your regular fridge. The cheeses will take longer to mature because the 4C fridge temperature really slows down their multiplication & growth. Did I answer your question OK?
Thank you
Can you wrap this kind of cheese like you’d do with camembert?
Yes you can but you want the cheese to be nice and dry first. I would wait a good 2 weeks after its make before wrapping it, if you want to. This cheese does not last too long though (it is a soft cheese) so wrapping will not extend its life much.
Any tips on how to modify this procedure to make Crottin in oil?
Yes, I'd like you to visit this page that shows you how to do it... goatcheesesoffrance.com/portfolio_page/marinated-crottin-in-olive-oil-and-herbs/
Have you tried this with cow's milk? I have raw cow's milk. (my own) what changes would you recommend to accomplish this?
Hi Cindy! I have not tried it with cows' milk. You could try this recipe with raw cows' milk, but it won't give the same "Crottin" result. Goat's milk will give a better (more firm) curd than cows' milk and you will probably get a lower yield and different (less goat-y) taste. I don't think there will be a problem with using cows' milk though, but I can't vouch that the result will be the same. But why not try? What have you got to lose? You may just end up with something totally cool! Try a small batch and let me know if it works.
What is the difference between bri cheese & Camembert cheese & crottin cheese in terms making it because except the type of the milk the fungus are the same
Yadgar, what a great question! First, crottin is a goat-milk cheese, made is small "pucks" (brie and camembert are typically not made with goats' milk--they use cows' milk). The flavour is tangy because of the goats' milk. Secondly, the more popular question that you posed is the difference between brie and camembert. Interestingly, many recipes for these 2 cheeses are identical, using the same bacterial and fungal cultures, but the size of the brie is much larger than a small camembert disc. However, I believe that a brie recipe has to be a little different than a camembert. Why? Camembert cheese is often runny and goey, which is part of its charm.But if a brie was equally as gooey, it wouldn't hold together well once a triangular piece was cut away. The whole large brie disc would collapse as the inner paste oozed out. This would be hard to sell and keep in good condition for storage. Therefore, brie recipes tend to have a firmer paste, so the recipe requires removing some more whey to make the inner paste drier. I hope this answers your question.
@@GiveCheeseaChance Thank you so much for reply. I really enjoyed the way you explaining, very good presentation.
One question about the Crottin, in case of bigger batchs, shall we increase the culture sizes, or the provided measured cultures will be enough for any batches?
@@yadgarahmed2987 Yes, you should increase culture amounts when increasing your batch sizes.
OK so I got my cheeses to that stage, now what do I do with them? Do I wrap them to put them in the fridge? Do I leave them in the open like this? HELP!
If they are covered in white mould, you can start to eat them at anytime. They will continue to age if you keep them at 10C or 55 F (in a protective box so they don't dry out, wrapped or unwrapped) where they will get softer and smellier as the weeks go by. If you want to slow down their aging, then put them at a cooler temperature (like your normal refrigerator). By tasting one cheese every week, you will learn at what age & ripeness you like to eat this cheese the most. People are different, some people like it young and mild, others like it older, softer and smellier.
Where do I find the Crottin recipe?
Hi Chris, you have to watch the video to get the recipe. It is a simple recipe, not hard to follow.
th-cam.com/video/yHtgDDopjmY/w-d-xo.html
Why are you not using kefir instead of the dry culture bacteria? Regards out of switzerland
I don't have any kefir and I like the convenience of freeze dried cultures. But I am not against kefir as an inoculant.
Thats okey :-) great videos and great looking cheese i must say! Have a good one.
Whilst making cheese is fun, and I certainly have done so. All these different things one has to buy, cultures, bacteria etc, etc, the list is long. Just too much like hard work and takes the joy out of actually making cheese when this that and the other has to be bought.
It could be easier to just stick with making one cheese repeatedly. No need to try making them all. That's likely too much work and supplies.
on 4 making 🧀
Hi Mary Anne - I am loving your videos. With this cheese, do you wrap it like a Brie or just put into a container once covered in mould? Thanks Sue
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow.
Hi Mary Anne - I am loving your videos. With this cheese, do you wrap it like a Brie or just put into a container once covered in mould? Thanks Sue
Sue, I am so sorry for not responding earlier. For this cheese I don't wrap them. I want to give them a lot of air flow or the surface rind will keep growing too aggressively.