Todays loaf will be a two gallon, softer pressed goats milk loaf. The last loaf I did was a one gallon hard pressed (40lbs) and I have a feeling that it just isn't going to perform well. It got quite small, and very hard. It also looked as if the majority of cream and fat were probably pressed out of it as well. For this recipe, even though it is two gallons, I intend on pressing no more than 6-8 lbs.*Update--This turned out to be a straight ahead Chevre, that is a fresh, lightly pressed cheese meant to be eaten without aging. The press never went above two pounds, and pressed the loaf for 16 hours. In retrospect, this may have been more pressure than it needed, since many chevre recipes call for no weight at all.
Start date: 3/17/2009
Wax date: TBD
Taste date: TBD
Recipe
2 gallons raw goats milk
1 quart cultured buttermilk
1/4 teaspoon liquid of rennet
More details will be added as the make progresses.
Goats milk is interesting compared to cow, because it naturally seems to be much lower in fat. The raw cow milk has had three inches of cream on some of the gallons, but this goat milk hasn't seen any seperation that I can tell.
I just tested the whey, and it is at six brix, just like all the other goaty loaves.
i've heard that goat's milk naturally has small fat globules that don't settle, like homogenized milk, even if it is unprocessed.
ReplyDeleteMakes me wonder how I could measure the fat level without sending a sample out to a lab or something to that affect. I know that certain styles require moisture and fat levels to be in specific ranges, but I've yet to learn how to control and measure that.
ReplyDelete