Cabécou

10/21/2015

P6173017

PC031044

While making cheese, Gary likes to quote Monty Python: “Blessed are the cheesemakers!”

This French style recipe was taken from Artisan Cheese Making at Home.

Ingredients:

2 quarts pasteurized goat’s milk
1/4 t MA 011 powdered mesophilic starter culture
1 drop liquid rennet diluted in 5 T cool nonchlorinated water
2 t kosher salt
Fresh rosemary
2 t whole mixed peppercorns
Herbs de Provence
Extra virgin olive oil

Instructions:

Along with the ingredients, you’ll need two stockpots (one set inside the other) and a kitchen or dairy thermometer. To start, you’ll want to make a water bath with your pots. The smaller pot will need to be at least 4-quarts. You’ll want to fill the larger pot with water just enough so the water goes up to halfway up the smaller pot’s sides. Take the smaller (empty) pot out, and heat the water to 85 degrees. Once it reaches that temperature, put the smaller pot back in the water, and pour the milk into the smaller pot. With a whisk, whisk with an up and down motion for 20 strokes. Cover, and slowly warm the milk to 75 degrees over about 10 minutes making sure the temperature isn’t rising too quickly.

When the milk reaches 75 degrees, sprinkle the mesophilic started over the milk and rehydrate for 5 minutes. After the time is up, use a whisk to stir the starter into the milk for 20 strokes. Next, add the diluted rennet to the milk, whisking up and down for 20 strokes. Take the pot out of the water bath and set on a counter at room temperature for about 18 hours, or until it coagulates. During this time, don’t touch or move the milk, for the curds are forming.

After 18 hours, set four molds on a draining rack. (I got small dixie cups and cut small holes in the bottom and sides because I didn’t have molds.) When the molds are full, cover the rack with a towel, and let drain at room temperature for 2 days. During this time, they’ll shrink in size by about half.

After this, take the cheeses out of the mold, and salt on all sides, then set in the refrigerator for 2 days on mesh cheese mats, turing once a day. Keep them uncovered during this time to allow to dry out.

Next, put the disks of cheese in sterilized jars. I used 4 four-ounce masons. Pour a little olive oil in the bottom of each one, put a disk of cheese in, and sprinkle peppercorns, herbs de Provence, and put a sprig of rosemary on top. Fill the jar with olive oil to coat and preserve the cheese.

Age for at least one week. In the olive oil, the cheese will last a long time in the fridge. If you don’t use all the cheese in one sitting, top with more olive oil before putting back in the fridge. Enjoy!

0 Comments

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: