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Old 07-19-2010, 12:18 AM   #1
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Default Chevre Help

I'm making Riki's Chevre kit with goats milk and after 24 hours I have what can only be described as runny yogurt. This is my first attempt at making cheese and I think I' may have made a big mistake. The instructions don't say anything about adding rennet to the milk, just the quick step culture, but everywhere I look I see people adding rennet. Have I just ruined a gallon of goat's milk? Can I add rennet now or do I even need to?

Thanks!
Terje

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Old 07-19-2010, 12:28 AM   #2
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Did you use her "chevre" culture? If you did, there isn't any reason to use rennet- there is rennet in it.

Is it now "runny yogurt" still in the pot, or have you hung it?

Do you have a clean break yet?

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Old 07-19-2010, 01:09 AM   #3
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I used her chevre culture. It's still in the pot and there is no clean break (or unclean break for that matter), just a nearly uniform mix of extremely tiny curds and whey. Should I just wait a while longer? I should have more patience than this from all the brewing, but this is my first cheese and a bit nervous.

Terje

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Old 07-19-2010, 01:56 AM   #4
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I used her chevre culture. It's still in the pot and there is no clean break (or unclean break for that matter), just a nearly uniform mix of extremely tiny curds and whey. Should I just wait a while longer? I should have more patience than this from all the brewing, but this is my first cheese and a bit nervous.

Terje
Hmmmm. It definitely should have formed a clean break by now.

Did you happen to use ultra pasteurized milk? If you did, it'll never form a clean break. If you didn't, might as well let it sit a bit longer and see if it does form a clean break.
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Old 07-19-2010, 02:07 AM   #5
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uh-oh... I'm pretty sure it was ultra pasteurized. Already threw out the carton. It was the only goat milk they had available at Whole Foods here. So given that, should I just hang it and enjoy my yogurt?

Wonder if I can raise a goat on my largish suburban back yard... would save on the mowing. (I kid- I already know the law won't let me have livestock in city limits)

Terje

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Old 07-19-2010, 02:26 AM   #6
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uh-oh... I'm pretty sure it was ultra pasteurized. Already threw out the carton. It was the only goat milk they had available at Whole Foods here. So given that, should I just hang it and enjoy my yogurt?

Wonder if I can raise a goat on my largish suburban back yard... would save on the mowing. (I kid- I already know the law won't let me have livestock in city limits)

Terje
Yeah, you can enjoy the goat's milk yogurt. Or, you can use some cheesecloth and have a yogurt cheese. It depends on how "thick" it got. If it's not really formed a curd, you might have buttermilk on your hands.

It's tough to get good milk for cheesemaking. You could try to find a place that has pasteurized (not ultra-pasteurized) but I've never had good luck with store bought milk.
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Old 07-19-2010, 02:58 AM   #7
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Thanks for all the help Yoop! I'm hanging the runny yogurt now and I'll let you know what it becomes. It looks like a fair bit of clear-ish whey is draining so there's hope it will be usable for something. If nothing else I have an excuse to go buy a leg of lamb and enjoy some lamb with yogurt mint sauce.

Terje

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Old 07-19-2010, 08:35 PM   #8
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So after 8 hours of hanging my runny yogurt and then refrigerating the results, I have something resembling cream cheese. I've put it into the little cheese molds that came with Ricki's kit and there is a little yogurt consistency stuff running out of the small holes. I think this looks promising if it doesn't all run out.

Would you recommend putting the molds in the fridge or should they stay room temp?

Thanks,
Terje

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On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer

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Old 07-23-2010, 03:52 AM   #9
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Been a few days so I thought I'd update. I ultimately decided to refrigerate the cheese molds. They have drained a bit and the contents shrunk by about 1/4. The cheese is about the consistency of cream cheese, maybe a bit firmer. The directions say this is about right so I guess I'm not a total failure at cheese making. Anybody with experience have a good method of getting the cheese out of the mold without destroying it's shape?

Terje

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Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
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On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer

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