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Right goat milk for making chèvre?

Can I use ultra pasteurized goat milk for making fresh goat cheese?

Monica
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Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added over 1 year ago

puresugar, I emailed one of our members who's very experienced with making cheese. Hope she'll weigh in, or that another cheesemaker will soon!

Gator_cake

hardlikearmour is a trusted home cook.

added over 1 year ago

Per Mary Karlin, author of Artisan Cheese Making at Home ultra-pasteurized milk won't work. It won't form proper curds. http://www.artisancheesemakingathome...
I'm pretty sure Trader Joe's carries regular pasteurized goat milk.

Monica
puresugar added over 1 year ago

Thank you! That's the book I'm using, but I didn't make a specific note on my grocery list. I was at WF, but I passed TJ on the way home (darn)! What can I make with the UP goat milk instead?

Gator_cake

hardlikearmour is a trusted home cook.

added over 1 year ago

Cajeta! <a href="http://www.rickbayless.com/recipe/view?recipeID=242" target="_blank">http://www.rickbayless.com/recipe/view?recipeID=242</a>

2-11_016
SallyCan added over 1 year ago

Cajeta sounds interesting. Hardlikearmour is right: many people do advise against using UP milk for cheesemaking, and it's very likely that your curds won't set up. You might have better luck making a yogurt cheese, by making your goats milk into yogurt, and then draining it in a cheesecloth lined sieve to a thickness that you like. I've never used UP milk in cheesemaking, but you could give the fresh goat cheese a try anyway, and If it doesn't set up, then you could most likely still use it for something else. Goats milk is delicious when used in your regular recipes - it can be used to make a lovely white sauce or bechamel that you could put on pasta or use as a base for a souffle. It's heavenly in a garlic custard, and could also be used in a quiche. You could even use it in an old-fashioned gelatin mold, perhaps with some avocado and chives, that could be eaten as a salad or as a spread. And if you're really adventurous, you could churn it into ice cream.

Monica
puresugar added over 1 year ago

Just made some cajeta with that Rick Bayless recipe. Wow! It's awesome! I'm eating some right now over yogurt. Thank you!

Gator_cake

hardlikearmour is a trusted home cook.

added over 1 year ago

Yum! Glad you found a good use for your goat's milk!

Open-uri20130831-17039-13jy298
Hillary Huber added 8 months ago

Hello. I came across this post researching what to do with some ultra-pasteurized goat milk I bought. I had planned on making traditional cultured chevre, but accidentally bought ultra-pasteurized goat milk. I wanted to find a good way to use the ultra-pasteurized milk, and came across this recipe: http://www.seriouseats.... I noticed that the author used Meyenberg goat milk, the same ultra-pasteurized kind I had, so I went for it. I am impressed with the result. My cheese has a consistency between cream cheese and ricotta. 1/2 gallon of milk made 12 oz of cheese (1.5 cups). It's delicious. In the future, I will try to find goat milk that hasn't been ultra-pasteurized, but when ultra is all that's available, the simple goat cheese recipe I found works great!

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