SC - Trying new stuff

[Diamond]

I have to use canned milk because all the goat farms in this area (
Pensacola, FL ) cannot sell goats milk for human consumption. using the
canned milk you have to add a can of water to it. I don't mind it this way
but it sure suprised me 
Thanks,
Arabella

- ----------
> From: Anne-Marie Rousseau <acrouss at gte.net>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Trying new stuff
> Date: Monday, September 07, 1998 10:51 PM
> 
> hi all from Anne-Marie
> 
> we are asked:
> > Thought I would let you know that tonight I made some goat cheese. The
> > first time I ever tried anything like this. The recipe that I used was
> very
> > simple, 1/2 gallon goats milk ( I used caned ) and a 1/4 cup vinegar.
> heat
> > the milk to 180 degrees then add vinegar stir and remove from heat. I
was
> > supposed to come out with a ricotta type cheese but instead I've got
> cream
> > cheese. I'm not sure what I did wrong. It tastes fine but I am going to
> > have to put it in a mold.
> 
> I have made a fair amount of cheese, both with goats milk and with cows
> milk in my day, using both raw milk and pasteurized stuff.  I have never
> attempted to use CANNED milk however, and am wondering if the canning
> process (which DEFINATELY affects the taste of the stuff) did something
> funky to the caseins (milk proteins that make cheese a solid).
> 
> When I make goats milk cheese I use the following recipe...
> In a stainless steel or other non-aluminum pot slowly heat 1gallon of
fresh
> milk to 185 degrees, stirring. Stir in 1/4 cup vinegar. keep at 185o for
a
> few minutes, constantly stirring till a soft curd forms. Line a colendar
> with a cheese cloth. POur in the curd, salt or season to taste (fresh
herbs
> are lovely), and mix well. Tie the corners of the cloth together and hang
> to drip. The longer you hang it, the firmer the cheese. Overnight gives a
> semi firm, like feta. A couple hours for standard "chevre" texture. It
will
> be fairly crumbly/chunky.
> 
> Note taht this is twice the milk for the 1/4 cup vinegar, plus the
> difference in canned vs fresh milk. 
> 
> hope this helps!
> --Anne-Marie
>
============================================================================

> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
>
============================================================================


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================