Lovely thank you Mary Anne. Im making nothing but Crottin while its warm in my mudbrick house. I love the set and forget nature of it. No stirring over a hot stove, just a lot of flipping and waiting .
having lived in France for 5 years and loving all fromage de chèvre i am so glad to have stumbled uppon you chanel , just purchased all i need to make my own Crotin de Chavignol dupe ;o) with my own french home made bagettes , cant wait to start , you have made my mouth water thank you so mutch will be looking at all you videos 🤩
That's wonderful to hear. I think you will really enjoy making these "pucks of goat cheese". Paired with your home-made baguettes will make you a superstar! I hope I am invited for a taste. 🙂 All the best, Mary Anne
Your videos are so well put together! I loved learning more about the cheese, and then your clear steps, and great shots for actually making it! Then seeing the delicious end product! 😍🤩 Wonderful job!
I’m experimenting with making Swiss cheese now and I have to wait 3 months each time I adjust the recipe to see what went right and wrong. I wish it was 3 weeks, ha ha ha! Let me know how your comparison goes! I want pictures!
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow. Read more
Thanks so much! What a thorough and clear video! I appreciate all the work you put into this. By the way, it is pronounced, "geo-trick-ee-um," rather than "geo-trick-um".
What do you mean by double strength rennet? Mine only says IMCU 300. I'm asking what you mean because I have asked others and they don't seem to agree! I need to know how it applies to your recipes. Thank you.
My liquid rennet also says IMCU 300 and I was told by the manufacturer/distributor that it is "double strength" (more concentrated than other typical liquid rennets). So if yours is the same as mine, please use the same amount I show in the video.
Thanks for your question. Do you mean that you have no way to mature or age the cheese at 10-15C and that you will be maturing the cheese at 22C (room temperature)? This could be a problem because the cheese will ripen too quickly. If you can't ripen it at 10-15C, then I suggest you put them into your regular fridge. The cheeses will take longer to mature because the 4C fridge temperature really slows down their multiplication & growth. Did I answer your question OK?
Yes you can but you want the cheese to be nice and dry first. I would wait a good 2 weeks after its make before wrapping it, if you want to. This cheese does not last too long though (it is a soft cheese) so wrapping will not extend its life much.
Hi Cindy! I have not tried it with cows' milk. You could try this recipe with raw cows' milk, but it won't give the same "Crottin" result. Goat's milk will give a better (more firm) curd than cows' milk and you will probably get a lower yield and different (less goat-y) taste. I don't think there will be a problem with using cows' milk though, but I can't vouch that the result will be the same. But why not try? What have you got to lose? You may just end up with something totally cool! Try a small batch and let me know if it works.
Whilst making cheese is fun, and I certainly have done so. All these different things one has to buy, cultures, bacteria etc, etc, the list is long. Just too much like hard work and takes the joy out of actually making cheese when this that and the other has to be bought.
What is the difference between bri cheese & Camembert cheese & crottin cheese in terms making it because except the type of the milk the fungus are the same
Yadgar, what a great question! First, crottin is a goat-milk cheese, made is small "pucks" (brie and camembert are typically not made with goats' milk--they use cows' milk). The flavour is tangy because of the goats' milk. Secondly, the more popular question that you posed is the difference between brie and camembert. Interestingly, many recipes for these 2 cheeses are identical, using the same bacterial and fungal cultures, but the size of the brie is much larger than a small camembert disc. However, I believe that a brie recipe has to be a little different than a camembert. Why? Camembert cheese is often runny and goey, which is part of its charm.But if a brie was equally as gooey, it wouldn't hold together well once a triangular piece was cut away. The whole large brie disc would collapse as the inner paste oozed out. This would be hard to sell and keep in good condition for storage. Therefore, brie recipes tend to have a firmer paste, so the recipe requires removing some more whey to make the inner paste drier. I hope this answers your question.
@@GiveCheeseaChance Thank you so much for reply. I really enjoyed the way you explaining, very good presentation. One question about the Crottin, in case of bigger batchs, shall we increase the culture sizes, or the provided measured cultures will be enough for any batches?
OK so I got my cheeses to that stage, now what do I do with them? Do I wrap them to put them in the fridge? Do I leave them in the open like this? HELP!
If they are covered in white mould, you can start to eat them at anytime. They will continue to age if you keep them at 10C or 55 F (in a protective box so they don't dry out, wrapped or unwrapped) where they will get softer and smellier as the weeks go by. If you want to slow down their aging, then put them at a cooler temperature (like your normal refrigerator). By tasting one cheese every week, you will learn at what age & ripeness you like to eat this cheese the most. People are different, some people like it young and mild, others like it older, softer and smellier.
I have done both. If I am giving them to people as gifts, I wrap them in camembert papers cut down to size. For myself, I keep them in small containers in my fridge, but since they are soft cheeses, they don't last too long, and I have had a couple of times when I forgot about them and when I opened the container a week later, there was quite a strong smell. So they always need air flow.
Sue, I am so sorry for not responding earlier. For this cheese I don't wrap them. I want to give them a lot of air flow or the surface rind will keep growing too aggressively.
