...sat on a tuffet
This month we’re participating in Denver’s HaHo Market, a handmade and homemade local market showcasing food and craft grown and produced in Denver homes and backyards. We’ll be at Green Spaces offering our goat cheese and garden veggies. We’ve been making chevre for months now but Tony also recently started two batches of brie and feta. It’s exciting to have various types of goat cheese for our fellow homesteading food lovers to enjoy. Above are snapshots of the last few steps in chevre/soft cheese making. We use (a slightly modified version of) a Lactic Cheese recipe in a 1982 edition of Cheesemaking Made Easy – a book we found in Tony’s family home library. After heating the milk to 72 degrees, adding the starter culture and diluted rennet, you allow the mixture to sit at a controlled temperature of 72 degrees for up to 2 days – enough to let the curd form. Then comes draining the whey by putting the curds in cheesecloth and hanging the plump package for a day. One could add any number of herbs to the cheese but we’ve landed on the simplicity of coarse salt. Get your crackers, ready!