hello, this vid is fantastic and very helpful. quick questions though, you used a cave which i don't have, is there an alternative? and for the wrapping part, can i wrap them in wax paper? thx a lot.
It was good to watch your method, and the bloom developed really quickly. Is that because you use raw milk straight from the animal I wonder? My bloomy rinds usually need to air-dry for 2-3 days and then it takes around 7 days before a noticeable bloom occurs. I then develop them further in the 'cold fridge' over 14 days, before eating. I would say they are at there best between 3-5 weeks, any longer than this and they can become extremely runny and oozy! Which isn't always great.I make a cow's milk soft cheese called coulommiers too, which is delicious.In all cases with cheese making, I find the maturation process most challenging.The entire process is great fun though, and very satisfying....keep up the cheesy videos!Thanks.
Woo-Hoo! I can make camembert!! Not exactly the same as your recipe here, but pretty close. I am so thrilled that (using Jim Wallace's recipe, -ish) the 2 cheeses I made last week, are growing that lovely soft white felty coating that smells of mushrooms! And the inside (I know because a little piece of rind fell off the side of one) is changing from the initial strong acidic flavour, to the creamy gooey French camembert we know and love! I am a total goat taste wussy. I have been afraid to try making cheese with my goat milk, due to a bad experience the only time I ever bought goat cheese, about 38 years ago. It tasted like festering musky old goat scrotum, and I smelled like that for a week myself after eating it! All these cheeses I have been making are just delicious, even if they are not identical to the ones you would buy in a delicatessen. Hope this reassures any would-be goat cheese makers out there! Actually, I have been making all my different cheeses, without having bought any cultures, moulds or lipase. Goat milk already has lipase; raw milk already has native cultures; I tested Nigella's milk to ensure she has a low somatic cell count. So far I've only bought rennet and calcium chloride (which I still can't find). So to make this camembert, I scraped about half a teaspoon of mould from the side of a purchased French camembert, soaked it in a cup of milk overnight at room temperature, and strained it into my milk the next day. There was a while when I had no idea whether this would work, but the fresh cheese tasted so delicious anyway, that I didn't really mind if it failed. But 3 days ago that soft white bloom started appearing, and today the entire surfaces are white & fuzzy, and already the inside is beginning to soften. I have kept them at room temperature in a plastic ripening box, which I guess is why they are ripening quite fast, although it's still quite cool in the Tasmanian spring. I want to try a blue cheese next, which shsouldn't be hard, as the penicillium roqueforti inoculum is ubiquitous. All my cheese would be blue if I turned my back.
Congratulations!!! I'm so excited about your cheese success! I'll agree, homemade goat cheese is nothing like some of those pungent cheeses at the store. You'd quite right about blues. It is best to have a separate environment in which to age them.
@@HammockHavenFarm Kristin, there's just time to add this book to your wishlist, if you don't already have it! "The Art of Natural Cheesemaking" by David Asher. It is superb reading. Comprehensive in explanations for how and why things work, and how to use natural traditional methods for making artisanal raw cheese if you don't have or don't want commercial cultures etc. But I don't think I will bother making my own rennet! I saw this advertised (free postage) on the Fedco Seeds book catalog, with free postage, but they don't send here so had to get it from the UK. Beautifully illustrated and a joy to own.
Hey Kristin... I'm trying to get good at brie. Trying several different methods to find what's best. Have you been successful in one and could you do a video on that? Thank you! Blessings.
Carole Poysti honestly, I don’t like most goat Brie’s I have made or tried. Our local grocery store sells cream line Jersey milk from a farm about 2 hours north. I am planning some cow Brie this winter once the goats are dry. We will let you know how it goes!
Great video. I'm so excited I bought all the stuff to make this cheese, they are made and almost ready to put in my cheese cave. I'm wondering what temperature my cave should be at to ripen my cheese. Thank you for you videos.
Hi, I use pasteurized milk, can find only that where I live. So I add chlorure of calcium and it works, but I have to use more rennet to get an acceptable « caillé « . Please can you be more precise about détails like quantity of salt and how cool must be the cave for aging and how many weeks please. Sorry to disturb but it is important for me to know details to make a good goat’s cheese. Merci beaucoup
Most are edible. It's basically a matter of "does it taste good to you?" Sometimes natural rind cheeses will have mild molds on the rind, sometimes they get some pungent ones (those blue-green molds are my nemesis). Rinds on this kind of cheese and on cheese like brie are meant to be eaten.
Great video 👏 I’m having trouble getting my curd to set strongly enough to spoon into moulds. It disintegrates into a milky mass that won’t drain properly. I can only get hold of store bought goats milk but I’m adding calcium chloride.Any tips?
I just found your channel, I've been looking for an "aged chevre" to make. Maybe I'm not quite understanding, why the ash? Can I make these without the ash? Thanks! :)
I love watching you make cheese. Makes me wish we were neighbors so I could help.....and taste, lol
hello, this vid is fantastic and very helpful. quick questions though, you used a cave which i don't have, is there an alternative? and for the wrapping part, can i wrap them in wax paper?
thx a lot.
It was good to watch your method, and the bloom developed really quickly. Is that because you use raw milk straight from the animal I wonder? My bloomy rinds usually need to air-dry for 2-3 days and then it takes around 7 days before a noticeable bloom occurs. I then develop them further in the 'cold fridge' over 14 days, before eating. I would say they are at there best between 3-5 weeks, any longer than this and they can become extremely runny and oozy! Which isn't always great.I make a cow's milk soft cheese called coulommiers too, which is delicious.In all cases with cheese making, I find the maturation process most challenging.The entire process is great fun though, and very satisfying....keep up the cheesy videos!Thanks.
It was probably a case of how warm it was in my kitchen. It was about 78* F in here at the time.
They were delicious looking. Can't wait to try them.
Woo-Hoo! I can make camembert!!
Not exactly the same as your recipe here, but pretty close.
I am so thrilled that (using Jim Wallace's recipe, -ish) the 2 cheeses I made last week, are growing that lovely soft white felty coating that smells of mushrooms! And the inside (I know because a little piece of rind fell off the side of one) is changing from the initial strong acidic flavour, to the creamy gooey French camembert we know and love!
I am a total goat taste wussy. I have been afraid to try making cheese with my goat milk, due to a bad experience the only time I ever bought goat cheese, about 38 years ago. It tasted like festering musky old goat scrotum, and I smelled like that for a week myself after eating it!
All these cheeses I have been making are just delicious, even if they are not identical to the ones you would buy in a delicatessen. Hope this reassures any would-be goat cheese makers out there!
Actually, I have been making all my different cheeses, without having bought any cultures, moulds or lipase. Goat milk already has lipase; raw milk already has native cultures; I tested Nigella's milk to ensure she has a low somatic cell count. So far I've only bought rennet and calcium chloride (which I still can't find).
So to make this camembert, I scraped about half a teaspoon of mould from the side of a purchased French camembert, soaked it in a cup of milk overnight at room temperature, and strained it into my milk the next day. There was a while when I had no idea whether this would work, but the fresh cheese tasted so delicious anyway, that I didn't really mind if it failed.
But 3 days ago that soft white bloom started appearing, and today the entire surfaces are white & fuzzy, and already the inside is beginning to soften. I have kept them at room temperature in a plastic ripening box, which I guess is why they are ripening quite fast, although it's still quite cool in the Tasmanian spring.
I want to try a blue cheese next, which shsouldn't be hard, as the penicillium roqueforti inoculum is ubiquitous. All my cheese would be blue if I turned my back.
Congratulations!!! I'm so excited about your cheese success! I'll agree, homemade goat cheese is nothing like some of those pungent cheeses at the store.
You'd quite right about blues. It is best to have a separate environment in which to age them.
@@HammockHavenFarm
Kristin, there's just time to add this book to your wishlist, if you don't already have it!
"The Art of Natural Cheesemaking" by David Asher.
It is superb reading. Comprehensive in explanations for how and why things work, and how to use natural traditional methods for making artisanal raw cheese if you don't have or don't want commercial cultures etc. But I don't think I will bother making my own rennet!
I saw this advertised (free postage) on the Fedco Seeds book catalog, with free postage, but they don't send here so had to get it from the UK.
Beautifully illustrated and a joy to own.
@@rubygray7749 My friend Martha has that one. I may have to borrow it!
@@HammockHavenFarm
You can work on your list of cheeses to make for us in the coming season!
How long can you store bloomy rind goat cheese in your fridge? Can you freeze them? I can't wait for another video!
Hey Kristin... I'm trying to get good at brie. Trying several different methods to find what's best. Have you been successful in one and could you do a video on that? Thank you! Blessings.
Carole Poysti honestly, I don’t like most goat Brie’s I have made or tried. Our local grocery store sells cream line Jersey milk from a farm about 2 hours north. I am planning some cow Brie this winter once the goats are dry. We will let you know how it goes!
Great video. I'm so excited I bought all the stuff to make this cheese, they are made and almost ready to put in my cheese cave. I'm wondering what temperature my cave should be at to ripen my cheese. Thank you for you videos.
What is the reason you did not clean off the fuzz before ashing the cheese rounds?
Amazing. They look fantastic!
thank you so much for a great video!
How long will the bloomy rind goat cheese last in the fridge?
Hi, I use pasteurized milk, can find only that where I live. So I add chlorure of calcium and it works, but I have to use more rennet to get an acceptable « caillé « . Please can you be more precise about détails like quantity of salt and how cool must be the cave for aging and how many weeks please. Sorry to disturb but it is important for me to know details to make a good goat’s cheese. Merci beaucoup
Is it ok to eat the rind off of cheese? Is there any aside from a wax covering that should not be ate?
Most are edible. It's basically a matter of "does it taste good to you?" Sometimes natural rind cheeses will have mild molds on the rind, sometimes they get some pungent ones (those blue-green molds are my nemesis). Rinds on this kind of cheese and on cheese like brie are meant to be eaten.
Great video 👏 I’m having trouble getting my curd to set strongly enough to spoon into moulds. It disintegrates into a milky mass that won’t drain properly. I can only get hold of store bought goats milk but I’m adding calcium chloride.Any tips?
Did you use raw milk for this?
Wowww very nice❤️
I just found your channel, I've been looking for an "aged chevre" to make. Maybe I'm not quite understanding, why the ash? Can I make these without the ash? Thanks! :)
Or you can just buy the real thing
72 degrees celsius?
Our measurements are in Fahrenheit so the conversion would be around 22 degrees celsius.