I make farmers cheese all the time. One of my rescue goats has had a false pregnancy every year for the past 4 years. I got 2 litres from her today. I gotta try this cheese. For the farmers cheese, I heat the milk to where it’s about to boil, then add lemon juice. I drain it for 20 minutes & then salt it. My favourite is to add some fresh garlic & scallions
Well, actually, I have learnt eating " Freshly Cheezed Goat Cheeze", when I was working for somebody who worked in Meralco!!! When there's a "maglalako" from the streets, he buys them "fresh" wrapped with banana leaves..., then refrigerate, until the "magic' happens!!! Nowadays, I would walk to OKAY shop for it!!! I'm obsessed!!!
Just finished a batch of chevre using your recipe/method it came out beautifully... I made 4.5 oz tubs some herbed with dill weed, some crusted in everythng seasoning some blueberry lemon thyme and some plain...My friends are in for a BIG treat!! THANK YOU...
Thank you for this great, clear video. I just followed the instructions with 12 liters of fresh goat milk. I can"t wait to taste it! I usually make Alpine cheese, following the recipe we have used since we came here from Switzerland but my cheese cellar, aka garage is full!
Hi thank you very much for the recipy can i ask something about the temperatures ? You put the culture in 65 degrees in Fahrenheit? And the renet after? Usually the renet requires hotter temperatures so you heat it ?
After 12 hr, I observed bubbles on the surface. Is that normal? The temperature of the room is 25-30 C. Is it because of the higher temperature? Also I didn’t use an airtight container but just covered the container with a lid. Could this play a role as well?
If I wanted to make honey goatsmilk cheese when can I add the honey? Is that at the end too? Or does it get incorporated in. Do I omit the salt? Love your video. So excited to try
Eric, the way you described your final cheese, is not the kind I like. Goat cheese is my favorite cheese but I like it hard and full flavored. The Spanish Caña de Cabra or the French Le Bucherondin are examples of goat cheeses I love. Can I achieve this style of cheese by just letting it dry out for much longer? If you’re not familiar with the two cheeses I mentioned, they have the white fungus all over the outside and they will form a crust if left for a few weeks in the refrigerator. They can be cut with a steel cable or knife and they are solid inside with no porosity whatsoever. Thanks.
I’ve been trying to make this with my raw goat milk, but it keeps coming out rubbery with air pockets in it… should I leave out the rennet? I’ve heard you don’t necessarily need it with raw milk… thank you! Love the video!
Hi Ally, How much rennet are you using per gallon of milk. It sounds like it's over setting. If you use raw goat milk you technically can only use a starter to set the curd (lactic set curd). You'll need a cheese cloth when you mold it but it should turn out fine..
@@2guysandacooler I’ve used one drop of double strength rennet, and I’ve used half that with the same bad result. I recently got a new meso culture and liquid kid rennet without any additives like calcium chloride, I also had the same bad results. I will try the no rennet method on my next batch. Fingers crossed 🤞
Can this cheese can be made with unpasteurized goat milk? There is no aging to it and no heating of the curd so what kills the bacteria if you use unpasteurized?
please help me with this , my name is khalid from saudi arabia , i am into charcuterie because of you and thanks to you , i love your channel alot , i wanted to order and ship mold600 and starter culture but it may be takes 7 to 10 days to recieve the sjipment at best , so what will happen to these packages at room temperature for such a time and if i shouldnt order by this way how can i make salami knowing that i don't have a local supplier to such products, thanks in advance
@@langemoelleuxdumossad131 I was talking about western one's, but I think yes we have dried lamb meat , which is like the Norwegian pinnekjøtt , sea salted then air dried lamb meat , got beautiful flavor
@@langemoelleuxdumossad131 yes i knew that , but there is no other term to describe the term excpet pigs , and yes we don't have pigs is saudi arabia but we use lamb and cattles
Hey Khalid. Your starter cultures should last at least 2 weeks outside of refrigeration. As soon as you get them you should immediately place them in a freezer 😉
Many thanks for this very informative video. I have one question: You added the culture when the milk's temperature was around 70 F, while the instructions on the Chevre culture call for a temperature of 86 F. What is the effect of this difference in temperature, or this difference in temperature even important? Thank you.
Thanks.. I've found that it doesn't really matter. Often adding the culture at the lower temp allows it to develop at different stages nice and slowly. This doesn't apply to all cheeses but for this one I find it works well.
Hi Kim, Yes. There are several things that affect the end product. 1. How long it takes to set 2. How large the curds are 3. How firm the curds are when they are placed in molds or cheese cloth 4. How long the curds drain Depending on the cheese you can adjust any one or all of those variables to get different textures and flavors. With this cheese i cut the soft curds first to help them drain faster so that the cheese doesn't acidify too fast. If you have large curds your cheese will be more moist. If you have smaller curds your cheese will be dryer. Think Camembert vs parmesan. Hope that helps.
Personally, i never bother with all this scientific mumbo-jumbo. I make a beautiful cheese simply by heating homozanized milk till about the warmth of blood, then i add some vinegar. I let it sit. Then, put it through a cheese cloth and compress it for a few hours.. Simple and the product is so tasty.
just a question about the recipe, it shows 28 ounces as a start in the top line but a gallon in the recipe with all the adjustments. is that a typo. As there is 128 ounces to a gallon.
@@2guysandacooler cool thanks for the quick reply. found your site a few days ago. Working my way through your vids. Also starting to gather the parts for a salami/cheese cave.
I have Nigerian goats. They make about 2 1/2 gallons per day My kids love the milk but not that much. I tried them on farmer cheese they ate a little of it but I ended up giving it to the chickens I hate wasting it. Is this the kind of cheese kids will like. I know everyone is different but is it a strong cheese Thank you
You need some sort of bacteria to acidify the meat and set the cur properly. If you have access to raw milk that might work as it's full of good bacteria, you can also use kefir, buttermilk, to get a feta going (although those are technically starter cultures as well)
Dude just starts the video with add calcium chloride and add this...like how much? Don't you realize most people watching this have never done this before how about measurements?
Who wants some fresh, creamy, and very easy to make Goat Cheese!! Be sure to check out the recipe in the description box..
Looking forward to trying ..thank you.
Me!!!
I’m unable to get to the recipe. Google error
I make farmers cheese all the time. One of my rescue goats has had a false pregnancy every year for the past 4 years. I got 2 litres from her today. I gotta try this cheese. For the farmers cheese, I heat the milk to where it’s about to boil, then add lemon juice. I drain it for 20 minutes & then salt it. My favourite is to add some fresh garlic & scallions
Well, actually, I have learnt eating " Freshly Cheezed Goat Cheeze", when I was working for somebody who worked in Meralco!!! When there's a "maglalako" from the streets, he buys them "fresh" wrapped with banana leaves..., then refrigerate, until the "magic' happens!!! Nowadays, I would walk to OKAY shop for it!!! I'm obsessed!!!
Just finished a batch of chevre using your recipe/method it came out beautifully... I made 4.5 oz tubs some herbed with dill weed, some crusted in everythng seasoning some blueberry lemon thyme and some plain...My friends are in for a BIG treat!!
THANK YOU...
What I like about your video is that it's a visual tutorial to go with the recipe that I use and which is almost exactly the same. Thank you so much!
This is my favourite cheese. It never occurred to me to make it at home - and it looks so simple! Man, this is definitely going on the list!
I made this with my goats milk and it was delicious, no overly goaty flavor. I’m getting ready to try this same recipe with my cow milk
Great job Eric! I love goat cheese and this recipe looks like something I can make. Thanks for sharing buddy. 👍
Thank you for this great, clear video. I just followed the instructions with 12 liters of fresh goat milk. I can"t wait to taste it! I usually make Alpine cheese, following the recipe we have used since we came here from Switzerland but my cheese cellar, aka garage is full!
Love goat cheese so much. Think it'll be my first actual cheese to make at home. ❤
Best tutorial ever. THANK You.
Hi thank you very much for the recipy
can i ask something about the temperatures ?
You put the culture in 65 degrees in Fahrenheit? And the renet after? Usually the renet requires hotter temperatures so you heat it ?
Fantastic presentation!
Amazing. I'll make it with za'atar next time I make goat's cheese.
GREAT JOB U DID A GREAT JOB
Could I incorporate honey into this recipe? If so when should I add?
Could this be made if the room temperature is 80 degrees approximately?
After 12 hr, I observed bubbles on the surface. Is that normal? The temperature of the room is 25-30 C. Is it because of the higher temperature? Also I didn’t use an airtight container but just covered the container with a lid. Could this play a role as well?
If I wanted to make honey goatsmilk cheese when can I add the honey? Is that at the end too? Or does it get incorporated in. Do I omit the salt? Love your video. So excited to try
Mix honey afterwards
No heat required ?
Eric, the way you described your final cheese, is not the kind I like. Goat cheese is my favorite cheese but I like it hard and full flavored. The Spanish Caña de Cabra or the French Le Bucherondin are examples of goat cheeses I love. Can I achieve this style of cheese by just letting it dry out for much longer? If you’re not familiar with the two cheeses I mentioned, they have the white fungus all over the outside and they will form a crust if left for a few weeks in the refrigerator. They can be cut with a steel cable or knife and they are solid inside with no porosity whatsoever. Thanks.
The channel Give Cheese a Chance has a recipe for goat cheese with the white fungal coat that might be more to your taste.
I’ve been trying to make this with my raw goat milk, but it keeps coming out rubbery with air pockets in it… should I leave out the rennet? I’ve heard you don’t necessarily need it with raw milk… thank you! Love the video!
Hi Ally, How much rennet are you using per gallon of milk. It sounds like it's over setting. If you use raw goat milk you technically can only use a starter to set the curd (lactic set curd). You'll need a cheese cloth when you mold it but it should turn out fine..
@@2guysandacooler I’ve used one drop of double strength rennet, and I’ve used half that with the same bad result. I recently got a new meso culture and liquid kid rennet without any additives like calcium chloride, I also had the same bad results. I will try the no rennet method on my next batch. Fingers crossed 🤞
You are over ripening your cheese. Too much time , temperature or culture
Hey I’d like to know what’s the shelf life of this chèvre
Can this cheese can be made with unpasteurized goat milk? There is no aging to it and no heating of the curd so what kills the bacteria if you use unpasteurized?
Raw goat milk. Sure. That would be yummy!!
please help me with this , my name is khalid from saudi arabia , i am into charcuterie because of you and thanks to you , i love your channel alot , i wanted to order and ship mold600 and starter culture but it may be takes 7 to 10 days to recieve the sjipment at best , so what will happen to these packages at room temperature for such a time and if i shouldnt order by this way how can i make salami knowing that i don't have a local supplier to such products, thanks in advance
@@langemoelleuxdumossad131 I was talking about western one's, but I think yes we have dried lamb meat , which is like the Norwegian pinnekjøtt , sea salted then air dried lamb meat , got beautiful flavor
@@langemoelleuxdumossad131 yes i knew that , but there is no other term to describe the term excpet pigs , and yes we don't have pigs is saudi arabia but we use lamb and cattles
Hey Khalid. Your starter cultures should last at least 2 weeks outside of refrigeration. As soon as you get them you should immediately place them in a freezer 😉
@@2guysandacooler thanks again for the hard work , your channel is so precious
@@khalidmufleh did you order it in the end? How is it coming along?
I loved the video thank you 🙏
Many thanks for this very informative video.
I have one question: You added the culture when the milk's temperature was around 70 F, while the instructions on the Chevre culture call for a temperature of 86 F. What is the effect of this difference in temperature, or this difference in temperature even important? Thank you.
Thanks.. I've found that it doesn't really matter. Often adding the culture at the lower temp allows it to develop at different stages nice and slowly. This doesn't apply to all cheeses but for this one I find it works well.
@@2guysandacooler Thank you very much for this quick and helpful reply. I very much appreciate all your excellent information and videos.
Perfectly Done!
Does how you cut & spoon out the curd affect the texture? In one of your other videos you scooped out without cutting it into cubes first.
Hi Kim, Yes. There are several things that affect the end product.
1. How long it takes to set
2. How large the curds are
3. How firm the curds are when they are placed in molds or cheese cloth
4. How long the curds drain
Depending on the cheese you can adjust any one or all of those variables to get different textures and flavors. With this cheese i cut the soft curds first to help them drain faster so that the cheese doesn't acidify too fast. If you have large curds your cheese will be more moist. If you have smaller curds your cheese will be dryer. Think Camembert vs parmesan.
Hope that helps.
No need to cut curds for chèvre
Personally, i never bother with all this scientific mumbo-jumbo. I make a beautiful cheese simply by heating homozanized milk till about the warmth of blood, then i add some vinegar. I let it sit. Then, put it through a cheese cloth and compress it for a few hours.. Simple and the product is so tasty.
just a question about the recipe, it shows 28 ounces as a start in the top line but a gallon in the recipe with all the adjustments. is that a typo. As there is 128 ounces to a gallon.
Great question. The 28oz represents the amount of cheese you will end up with..
@@2guysandacooler cool thanks for the quick reply. found your site a few days ago. Working my way through your vids. Also starting to gather the parts for a salami/cheese cave.
How does your process change when using raw goat milk?
You don't add calcium chloride
Thank you
Is it necessary to add salt.....
not rwally. this is a very fresh cheese. salt only enhances the flavor
I have Nigerian goats. They make about 2 1/2 gallons per day My kids love the milk but not that much. I tried them on farmer cheese they ate a little of it but I ended up giving it to the chickens I hate wasting it. Is this the kind of cheese kids will like. I know everyone is different but is it a strong cheese Thank you
it is very mild. I think kids will love it. Especially if you add a berry marmalade to the outside or on top of it
Didn't you upload this video last week???
I thought so too, thank you, thought I was going insane
LOL. Yes but had to reupload due to a technical issue. We also uploaded this one today: ruclips.net/video/0r0VbIgetQ0/видео.html
So you don't heat it up first?
No
Thanks!
Cant i do this without cultura Starter?
You need some sort of bacteria to acidify the meat and set the cur properly. If you have access to raw milk that might work as it's full of good bacteria, you can also use kefir, buttermilk, to get a feta going (although those are technically starter cultures as well)
@@2guysandacooler ok. Thanks
No
What if you don’t have a room that warm?
you can place it in an oven with only the light on
☝️ awesome 👍 awesome 👍👌👏👏👏🤗🤳
Why not give amounts?
You must be new here. Always check the description box. There will be a recipe or link to a recipe in there..
👏🏻👏🏻👏🏻👏🏻
Get your fruit and glass of port ready
Wow you're making Goat (chevre) 😜 or cheese (fromage) Goat cheese (fromage de chevre) 👍♥️🇺🇸🦅🇲🇺🦤
Will add 4 drops per gallon... adds 8
LOL.. 😂😂 You have to pay better attention. I said add 4 drops per gallon of milk. I am using 2 gallons in this video😉
Great process except for cutting curds. Totally useless with chèvre.
yuck
Dude just starts the video with add calcium chloride and add this...like how much? Don't you realize most people watching this have never done this before how about measurements?
Dude just comments without checking the description box for the actual recipe 😅
twoguysandacooler.com/chevre/
@@2guysandacoolerdidn't say the measurements in the video so why would I just assume it was in your recipe
Because in my video I say that the full recipe is in the description box. No assumptions necessary😉. The videos are merely a guide
Thank you for providing this video. I already had a recipe but this is so much clearer, plus looking at it makes my mouth water - I love goat cheese!