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Old 03-22-2011, 12:54 PM   #41
Senior Cook
Join Date: May 2010
Location: SW Colorado
Posts: 116
Use good cheese starter

I have made lots of cheese from raw goat milk. I have my own dairy goats and handle the milk and cheese making in a well-informed sanitary way. Chevre starter (from New England Cheese Company or Hoegers) makes an excellent fresh cheese to use within a few days. It also freezes well. I mix it with garlic and fresh herbs once the cheese has set up and drained. It is best to get packages of starter and follow the directions on the starter package. Great cheese on crackers with a glass of wine. My friends beg for it.

I recently made some batches of Feta, brined it, and marinated it in olive oil. There is a thread here about the Feta. It's terrific too. Made from Feta starter available at Hoegers.

Good luck. There are some good cheese cookbooks available. This is an ancient art and not as scary or difficult as one would imagine. In the spring when I have more milk I plan to make some pressed cheeses.

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