"Smoking Goat" Chilpotle Cheddar
I didn't have the guts to wrap it and set it aside for a month. I cubed it and tossed it in salt and am aging it in the fridge. We'll see how much age it gets; it's pretty goddamn delicious as it is.
1,000 DAYS OF WAR
1 day ago
6 comments:
do you make butter too?
no, you can't make butter from goat milk unless you have a cream separator. Goat's milk is naturally homogenized; even though the butterfat is as high as a cow's or higher, it doesn't rise to the top. Weird, huh.
I am so enjoying getting to know you and your farm~
It is high season for canning and freezing.
I wish the deer would leave my gardens alone!
Sherry
Thank you Q! Your lovely photos are inspiring me to take more pictures, although I have no expectation of taking any as nice as yours.
Nice cheese, Aimee. Where did you get the recipe from?
Gav
Hi Gavin, I got the recipe from "Making Artisan Cheese" by Tim Smith (Quarry Books). Sort of. Actually I have about six cheesemaking books and I read all the recipes for cheddar, combined them in my head with what I know from making all the cheese I've made so far, and added a teaspoon of chilpotle pepper flakes. The methodology is closest to Mr. Smith's recipe. It's my favorite cheesemaking book, the recipes are easy to follow and turn out a good product.
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