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MAKES 1 pound
Pasteurized goats milk
START TO FINISH 18 to 24 hours: 30 minutes to make the cheese;
12 hours to ripen; 6 to 12 hours to drain
MILK
Chvre is the common name for spreadable goat cheese. This fresh cheese is easy to make and, in its log shape, it is the
most recognizable goat cheese in the United States. It often has dried herbs or other avorful additives blended into the
cheese or used to coat the log. This version uses a premixed blend of culture and rennet from New England Cheesemaking
Supply designed specically for making chvre. This is the simplest method, perfect for any novice cheese maker.
1 /2
culture
Read through the recipe and review any terms and techniques you arent familiar with (see chapter 1). Assemble
your equipment, supplies, and ingredients, including a dairy
or kitchen thermometer; clean and sterilize your equipment
as needed and lay it out on clean kitchen towels.
1.
2.
3.
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The curds are ready when they have formed one large
mass in the pot with the consistency of thick yogurt, surrounded by clear whey. Place a nonreactive strainer over
a nonreactive bowl or bucket large enough to capture the
whey. Line it with a single layer of clean, damp butter muslin
and gently ladle the curds into it. Let drain for 5 minutes,
then gently toss the curds with the salt. At this point you
can cover the curds with the tails of the muslin and leave to
drain over the bowl, or you can spoon the curds into 2 chvre
molds set on a draining rack set over a tray. Let drain at room
temperature for 6 hours for creamy cheese, or 12 hours if you
wish to shape the cheese. If you are using the molds, flip the
cheeses once during the draining process.
4.
1 /2
5.
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MILKS
Cottage cheese has been produced in Europe for many years using a range of milks. Traditionally, this fresh cheese is
made by natural lactic acid coagulation rather than with rennet. Because this recipe is made with pasteurized milk, small
amounts of mesophilic culture and rennet are used to enhance bacterial development and aid coagulation. Many of us
know cottage cheese as the mass-produced variety, which has little avor. This rich cottage cheese is anything but avorless, made with whole cows milk with cultured crme frache folded in after the curds are set. Commercial crme frache
can be used successfully if its a high-quality artisan brand such as Bellwether or Kendall Farms. You can use low-fat milk
instead of whole milk or fold in Greek yogurt rather than crme frache. Play with combinations that satisfy your palate
and desired fat intake.
1/4
1/4
culture
nonchlorinated water (omit if using raw milk)
nonchlorinated water
1 teaspoon kosher salt (preferably Diamond Crystal
brand) or cheese salt
1 to 1 1/2 cups crme frache, homemade (page 44) or
store-bought
Read through the recipe and review any terms and techniques you arent familiar with (see chapter 1). Assemble
your equipment, supplies, and ingredients, including a dairy
or kitchen thermometer; clean and sterilize your equipment
as needed and lay it out on clean kitchen towels.
1.
2.
3.
Check the curds for a clean break (see page 18), using
a sanitized long-blade curd cutting knife or 10-inch cake
decorating spatula. If the cut edge is clean and theres some
accumulation of light-colored whey in the cut area, the
curds are ready. If the cut edge is soft and the curds are
mushy, the curds are not ready; allow them to sit longer
before testing again. When ready, cut the curds into -inch
pieces (see page 18) and gently stir using a rubber spatula for
5 minutes to firm up the curds slightly.
4.
(continued)
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cup sugar
1/4
Cut the ricotta salata into -inch cubes, toss in a bowl with
5 tablespoons of the olive oil, and set aside. Cut the ends off
2 of the oranges. Remove the peels and pith with a knife by
following the curvature of the orange, carving below the
pith to reveal the flesh. Trim off any remaining pith. Cut
each orange into 4 or 5 horizontal slices. Spread on a baking
sheet and sprinkle the tops with cup of the sugar. Set
aside. Zest the remaining orange and mince the zest, then
set both the zest and the orange aside.
Heat a cast-iron griddle pan over high heat. Place the cubes
of ricotta salata on the hot griddle and cook for 5 to 10 seconds, just long enough to char. Turn over on the opposite
side and repeat until charred on the second side. Remove
the cheese from the pan immediately and place on a baking
sheet to cool.
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DOUGH
1 /2
1 /2
1 /2
cup sugar
1/4
cup water
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CREPES
warmed
3/4
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To make the fi lling, put the ricotta and sugar in a bowl and
stir until well combined. Spread half of each open crepe
with 2 tablespoons of Nutella. Crumble or spread the
ricotta over the Nutella. Fold the plain half over the fi lled
half and then fold again into a wedge. Place on a serving
plate, top each with 2 tablespoons of preserves and 1 tablespoon of chopped hazelnuts, and serve.
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