This first attempt at cheesemaking after 20 months off was a total failure. What I made was a milky slop that would not coagulate because my rennet and cultures were dead. Rennet and cheese cultures do have expiration dates and they are not a joke. Everything I had was expired but I wanted to see if there might be some viability. I had a lot of supplies that had to be trashed, very sad. I wish I had had the forethought to give it all to someone who would use them instead of letting it all go to waste.
I did learn to buy my rennet and cultures in smaller amounts. Liquid rennet will last for a year in the refrigerator and most cultures will last about 2 years in the freezer. I have since made some chevre, I should have let it drain longer. I also made some rosemary feta but added to much salt to the brine so the texture was too soft. But at least I am getting back into the swing of things.
I did make some cajeta which was a delicious success! Sometimes I don’t know what to do with just 2 quarts of goat’s milk but now I do. I think I will be giving everyone on my Christmas list a jar of this decadent caramel. Another failure was this rosemary honey goat milk ice cream, I left out the strawberries. The texture was icy and I had never seen one whole egg used in an ice cream recipe. The recipe did not say to strain the mixture before turning but I did because the egg white left an unappetizing film. I will keep attempting to recreate the delicious rosemary honey goat milk gelato from Capogiro and once I have it cracked, I will tell you all about it!