Summer
Cherry Tomato & Homemade Chèvre Tart
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3 Reviews
SallyCan
August 13, 2010
Additional ripening and aging does bring out the tang in goat cheeses, though sometimes a mild cheese is good too. To keep temps even, have you tried using a double boiler or pot set over water? You can also remove the pot from the burner and wrap a bath towel or blanket around it....or, on one of these sweltering days, just take it outside!
SallyCan
August 13, 2010
Hi Fraichement, I'm sorry that your mozzarella making didn't go well, but glad to hear that you're persevering! Don't be discouraged! I'm going to have to try your process for making chevre; I've just made chevre using mesophilic culture and/or rennet, which require much longer ripening times, so yours could be very useful. The other day, I had an awful time too, trying mascarpone. Still trying to figure it out, and will try mozzarella again in a few days. Anyway, your Cherry Tomato Tart looks lovely~I'll have it for breakfast, too!
fraîchement
August 13, 2010
Hey Sally! When you try this chevre recipe, you can leave out everything but the goat's milk and fresh lemon juice. A pinch of salt will also help. I want to try the chevre you made-- sounds like the additional ripening made it more delicious! I am going to try mozzarella again this weekend, hopefully, if I am not too overwhelmed with work and packing to move. When I tried the mozzarella last time, it just turned out to be similar to ricotta. I followed the recipe from Gourmet (http://www.gourmet.com/recipes/2000s/2009/01/mozzarella), but realized three things: 1. I was using a Dutch oven pot; 2. I believe my milk was too pasteurized, even though it didn't say ultra-pasteurized; 3. I could never get the temperature to stay steadily between 88 and 91!
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