Caprine cooking with Mary Jane Toth: Editor's Note: Without a doubt, Mary Jane Toth is my hero. When I first embarked on my own dairy goat journey 20 years ago, she was there, in my kitchen, in the form of her first .:book, Caprine Cooking, encouraging me on in my quest to make use of all that wonderful goat milk my does were producing. Now she has done it again. Just last week I got a copy of her new book, A Cheesemaker's Journey, and once again I am inspired to raise and produce dairy goats, and create won- .. derfulness with all that excepttonot.rnilk. , . This time, every thing .in Mary Jane's book is easy to' understand, recipes are graded on a level of one to five for difficulty; and the spiral bound back and delectable pictures make it very hard to put down! 1can't wait until my own goats produce extra milk this spring because Mary Jane has put into print the culrnlnotton of my dreams, and those, I am sure; of many others. It is with great opprecictlon I announce here that Mary Jane Toth has agreed to run a regular column in Dairy Goat Journal, explaining how to make goat milk cheese and other products, shoring her vast experience in the industry, and highlighting recipes that have worked for her for decades. , ".Her new book is cvclloble from the' Dairy Goat Journal Bookstore (1-800-551-5691; www. :., dOirygoatjournaLcom), and her oersoncltouch .on.ccprtnecooklnqwlth-be available for . many issues to' come, right here in Dairy Goat Joumoi ': Chevre French-Style Soft Cheese This is a versatile style soft cheese. A great cheese to make when you have a home dairy and you are up to your eyeballs in milk. It can be used to make anything you would use cream cheese for and it freezes very well. Of all the cheeses that you can learn to make, this is an absolute must. Because of its versatility it has hundreds of uses. Supplies: >f:,I5-6quart stainless pot >fa Thermometer that can read 80°F >fa. Cheesecloth (muslin type-this is not what is sold in grocery stores as cheesecloth) >f;I.Large spoon to stir pot ~ Some place to hang the cheese to drain Recipe: 5 quarts whole goat milk 1/8 teaspoon mesophilic culture or chevre culture 2 tablespoons diluted rennet (Di- lution is 3 drops liquid rennet into 1/3 cup of cool water.) Warm the milk to 80°F. Sprinkle the culture over warmed milk and stir well. Add the diluted rennet and stir well again. Cover and let set un- disturbed for 8-12 hours. Cheese is ready to drain when it looks like thickened yogurt. It mayor may not have a film of liquid on the top. Pour into a cheesecloth lined pan and hang to drain for 6-8 hours. Draining can be hastened if you take down the bag of curds and scrape the inside of the bag towards the center, hang to finish draining. Cheese is drained enough when it reaches the consistency of cream cheese. Tips: • If used as plain soft cream cheese, salt at a ratio of one teaspoon of kosher salt per pound. • If freezing, freeze plain, unsea- soned. I measure and freeze in one- pound packages. Flatten the pack- ages to make them easier to stack in the freezer. This also makes them easier to unthaw and use for specific recipes. • 2 cups equals 1 pound CoPulsation ™ Milking System LR Gehm, LLC 607-849-3880 Make a difference in your herd with the only humane way to milk with a machine. Consider the improvements in the goat herd of John Hall, supplier to the Beekman Boys. The same goats in 2011 milked with CoPulsation™ yielded 20% more milk with substantially improved SCC compared to 2010 with a conventional system. We have proven goats will yield more milk and that the SCC limit can be significantly reduced by using a CoPulsation ™ system. Discover for yourself that goats will milk completely without milk wetted teats and without pulling down on the cluster. ,''{. www.Facebook.com/CoPulsatioll J C .'.' www.oPulsation.com DAIf/1" GOAT IOu/INAL. Mtll'Ch/April 2012 • ",,,,,,,.DI1i>yGol1fjollmfl/.collI 3;
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Caprine cooking with Mary Jane Toth...Caprine cooking with Mary Jane Toth: Editor's Note: Without a doubt, Mary Jane Toth ismy hero. When Ifirst embarked on my own dairy goat journey
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Caprine cooking with Mary Jane Toth:
Editor's Note: Without a doubt, Mary Jane Toth is my hero. When I first embarked on myown dairy goat journey 20 years ago, she was there, in my kitchen, in the form of her first
.:book, Caprine Cooking, encouraging me on in my quest to make use of all that wonderfulgoat milk my does were producing.
Now she has done it again. Just last week I got a copy of her new book, A Cheesemaker'sJourney, and once again I am inspired to raise and produce dairy goats, and create won-
.. derfulness with all that excepttonot.rnilk., . This time, every thing .in Mary Jane's book is easy to' understand, recipes are graded ona level of one to five for difficulty; and the spiral bound back and delectable pictures make itvery hard to put down!
1can't wait until my own goats produce extra milk this spring because Mary Jane has putinto print the culrnlnotton of my dreams, and those, I am sure; of many others.
It is with great opprecictlon I announce here that Mary Jane Toth has agreed to run aregular column in Dairy Goat Journal, explaining how to make goat milk cheese and otherproducts, shoring her vast experience in the industry, and highlighting recipes that haveworked for her for decades., ".Her new book is cvclloble from the' Dairy Goat Journal Bookstore (1-800-551-5691;www. :.,dOirygoatjournaLcom), and her oersoncltouch .on.ccprtnecooklnqwlth-be available for. many issues to' come, right here in Dairy Goat Joumoi ':
Chevre French-StyleSoft Cheese
This is a versatile style soft cheese.A great cheese to make when you havea home dairy and you are up to youreyeballs in milk. It can be used to makeanything you would use cream cheesefor and it freezes very well. Of all thecheeses that you can learn to make,this is an absolute must. Because of itsversatility it has hundreds of uses.
Supplies:>f:,I5-6quart stainless pot>faThermometer that can read
80°F>fa.Cheesecloth (muslin type-this
is not what is sold in grocery stores ascheesecloth)
>f;I.Largespoon to stir pot~ Some place to hang the cheese
or chevre culture2 tablespoons diluted rennet (Di-
lution is 3 drops liquid rennet into1/3 cup of cool water.)
Warm the milk to 80°F. Sprinklethe culture over warmed milk andstir well. Add the diluted rennet andstir well again. Cover and let set un-disturbed for 8-12 hours. Cheeseis ready to drain when it looks likethickened yogurt. It mayor may nothave a film of liquid on the top. Pourinto a cheesecloth lined pan and hangto drain for 6-8 hours. Draining canbe hastened if you take down the bagof curds and scrape the inside of thebag towards the center, hang to finishdraining. Cheese is drained enough
when it reaches the consistency ofcream cheese.
Tips:• If used as plain soft cream
cheese, salt at a ratio of one teaspoonof kosher salt per pound.
• If freezing, freeze plain, unsea-soned. Imeasure and freeze in one-pound packages. Flatten the pack-ages to make them easier to stackin the freezer. This also makes themeasier to unthaw and use for specificrecipes.
Make a difference in your herd with the only humane way to milk with amachine. Consider the improvements in the goat herd of John Hall, supplierto the Beekman Boys. The same goats in 2011 milked with CoPulsation™yielded 20% more milk with substantially improved SCC compared to 2010 witha conventional system. We have proven goats will yield more milk and that theSCC limit can be significantly reduced by using a CoPulsation ™ system.
Discover for yourself that goats will milk completely without milk wetted teats andwithout pulling down on the cluster.
'Probably the most often askedquestion from new cheesemakers is how to choose a
culture. This can be a daunting task,but made much simpler when youhave a basic understanding of howand why the cultures work. I hope youfind the following information usefulin choosing which cultures you needto be successful in your home cheesemaking endeavors.
It's important to understand whyyou need a culture. The purpose ofthe culture is to raise the acidity of themilk, which helps the rennet to set thecheese as well as aiding in preservingand developing the flavor during theaging process.
Milk is a perfect medium for goodand bad bacteria. The culture inocu-lates the milk with the good type ofbacteria, which multiply by consum-ing the lactose (milk sugar) in themilk. The result raises the acidity andonce the good bacteria have taken holdin the milk they help prevent the badbacteria form gaining a foothold. It'slike a war between the good and bad.The good win the war when they canquickly outnumber the bad.
.BasicinformationCultures can be broken into two
types: mesophilic and thermophilic.Choosing either a thermophilic ormesophilic will depend on the type ofcheese that you are going to make.
Mesophilic is a non-heat lovingculture and is used for making cheesesthat are not heated to more than 102°F.This is the most common and is usedto make 90% of the variety of cheeses.This would include soft cheese, chevre,blue cheese, feta, cottage cheese, farm-ers cheese, Colby, cheddar, Camem-bert, brie, cultured buttermilk, and
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sour cream, ere,Thermophilic is a heat loving cul-
ture and is used to make cheeses thatcan be heated to 130 degrees. This isused in most Italian cheeses such asParmesan, provolone, mozzarella andSwiss,Monterey jack, etc. Yogurt is alsomade using a thermophilic culture.
Many varietiesof these two types areavailablewith names such as flora dan-cia, lactoccus bulgarius etc. No matterwhat types of fancy names are specificto that culture it will still fall into oneof the two types of culture. This sim-ply means that they can have differentstrains of bacteria, which can produceslight differences in taste. I have usedseveral with results pretty much thesame and with no big noticeable dif-ference in taste in the end product. Nomatter what it's called, mesophilic willalways be a mesophilic and the same istrue of the thermophilic.
freeze dried DVIor reculturable:
Which type of cultureshould you use?
Another question asked often ischoosing between making a motherculture and using a DVI culture. Allcheese cultures will come as a freeze-dried packer. Keep them frozen forlong-term storage.
[)VI Culture:DVI stands for "direct vat inocu-
lant"; this is added directly to themilk, usually at a rate of 1/8 teaspoonfor each gallon of milk. The freeze-dried packet can be kept in the freezerfor several months . .I have been usingone from my freezer that is about fiveyears old. Just make sure to keep itdouble bagged in good freezer bags.The advantage to the DVI culture isthat it can be kept in the freezer for
a CuLturelong periods of time. It's very handyfor the average home cheese makerwho is not making cheese on a dailybasis. DVI cultures are definitely mypreference. They are more convenientand produce more consistent results.Even large cheese making plants nowuse them.
'Reculturoble orMother culture:
Must first be cultured in sterilemilk before it can be used. This typeof culture can be recultured by sav-ing some from the previous batch tomake the next batch. This can be keptgoing for a long time but the biggestdrawback is that it will only keep inthe refrigerator for about three days orit can be frozen in cubes for about amonth. This means that you will needto be diligent about reculturing it sothat the live bacteria are kept viable.It will not last forever. If not properlyrecultured on a regular basis it canproduce inconsistent results.
'Pineapple Walnut Cheese1 lb. soft goat cheese1 teaspoon kosher salt1/2 cup chopped walnuts% cup crushed pineapple drainedMix together and shape into balls
or logs. Use more nuts or add cher-ries to garnish for a more festive look.Refrigerate.
Mix well. Shape seasoned cheese intoballs or logs.
Western 'Ranch SeasoningMix
2 tablespoons seasoned salt1 teaspoon black pepper2 tablespoons parsley flakes1/2 teaspoon onion powder1 teaspoon garlicup powderShake seasonings together in a jar
with a tight fitting lid. This mix makesa zesty Ranch dressing and veggie dip.Stores well, in a tightly sealed contain-er. Shake before using.
'Ranch Salad Dressing3 teaspoon Ranch seasoning mix1 cup mayonnaise1 cup buttermilk or salad dressingAdd ingredients into a jar with a
tight fitting lid. Shake to mix thor-oughly. Add to your favorite salad orrecipe.
out excess juiceMix ingredients together. Store in
a recycled margarine tub with a lid.Chill before serving. Makes a greatparty spread for crackers.
Quick Tip: The cheddar cheesepowder used in this recipe comesfrom inexpensive boxed macaroniand cheese dinners. We use the cheesepowder for seasoning cheese, and themacaroni is used in other dishes. Bulkfood stores also carry a powderedcheddar cheese.
Shrimp Spread8 oz. soft goat cheese1 can broken shrimp pieces1/2 cup sour creamSeafood cocktail sauceMix soft goat cheese and sour
cream. Beat until smooth. Stir indrained shrimp. Put into a pretty dishand top with seafood sauce. Chill andserve with crackers.
This is a great party dish. I guaran-tee you'll get lots of compliments andrequests for this recipe