Mary Anne describes a semi-soft French goat cheese called VALENCAY, and shows you how you can make a similar version at home using store-bought pasteurized goats' milk. Authentic Valencay uses raw milk which is not available to most home cheesemakers. So why not make a Valencay-inspired goat cheese, in a pyramidal shape, using the right bacterial and fungal cultures, and enjoy it just the same?
If you love goat cheeses, and want to learn how to make one at home, this video will show you how. The cheeses made in this recipe have a mild goat cheese flavour & pure white interior that tastes creamy and satisfying. This demonstration gives you the option to use, or not use, edible ash--a common ingredient in some French cheeses. It also gives you the chance to watch how the cheeses mature by showing you pictures of the cheeses as they age day-by-day.
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Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin- and boursin-style cheeses).
Here's where you can order cheese-making tools & ingredients on-line in Canada and the U.S.A.:
Canada: glengarrycheesemaking.on.ca
U.S.A.: cheesemaking.com
Music: "Backbay Lounge", by Kevin MacLeod, 2017
• Backbay Lounge
Licence (Creative Commons Attribution licence, reuse allowed)
26 фев 2021
