{"id":3704,"date":"2014-08-12T18:38:00","date_gmt":"2014-08-13T01:38:00","guid":{"rendered":"http:\/\/www.kbtechworks.com\/kbranch\/blog\/?p=3704"},"modified":"2014-08-12T11:38:15","modified_gmt":"2014-08-12T18:38:15","slug":"making-cheese","status":"publish","type":"post","link":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/archives\/3704","title":{"rendered":"Making cheese"},"content":{"rendered":"

One thing we have good access to here is goat’s milk. And what better to do with that than make chevre or goat cheese, so I decided to give it a try.<\/p>\n

It was very easy and yielded great results.<\/p>\n

To start, you heat the milk to about 86 degrees. You then add a very small amount of mesophillic culture (available for about $1 per batch) and let the whole thing sit overnight. The result is a big cake of cheese floating in whey. (For those interested, the whey is good for making bread or smoothies.)<\/p>\n

\"photo<\/a><\/p>\n

You then strain it with cheesecloth. The amount of time you strain for determines how soft or dry the cheese is. I like mine fairly soft, so I only drained it for about an hour.<\/p>\n

\"photo<\/a><\/p>\n

After that, you can add flavoring if you like and shape it if you like. I made plain, honey lemon (blintzes?), and fresh herb chevre and rolled them in waxed paper to make logs like you get at the store.<\/p>\n

\"photo<\/a><\/p>\n

Overall, this was an easy process and was cost effective vs. buying premade cheese. (One gallon of milk yielded about 7 of these good sized logs.) And most important of all, it was delicious!<\/p>\n","protected":false},"excerpt":{"rendered":"

One thing we have good access to here is goat’s milk. And what better to do with that than make chevre or goat cheese, so I decided to give it a try. It was very easy and yielded great results. To start, you heat the milk to about 86 degrees. You then add a very […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[146,20],"class_list":["post-3704","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cheese","tag-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts\/3704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/comments?post=3704"}],"version-history":[{"count":0,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts\/3704\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/media?parent=3704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/categories?post=3704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/tags?post=3704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}