Crotten cheese made from Anglo-Nubian goat milk

Crotten cheese made from Anglo-Nubian goat milk

Category: Dairy and egg dishes

Kitchen: french

Ingredients
Goat milk	5 l
Starter cultures and enzymes
Salt

Cooking method

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• Here he is. Crotten cheese.
• “… Crottin is a small, soft, unpressurized goat cheese with a wrinkled crust and white mold. The most famous type of this cheese, Crottin de Chavignol, is prepared in the Chavignol region of France. The origin of the name of this cheese is connected with the French word Crot, which was the name for small clay bowls for oil lamps. Crottin cheese molds were very similar to these bowls.
• This cheese belongs to the category of fresh aged cheeses. It is good to serve it at the end of a dinner with fruit and bread for dessert with a glass of white semi-dry or semi-sweet wine and sweet white or red grapes .... "
• And we, for example, when we go to visit, we take with us just such a plate.
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• Everything, absolutely everything that you see in this picture is made or grown by your own (mostly owned by your Beloved) hands. Yes Yes. And the initial product is milk, we take it from such beauties.
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• They are very funny, forgive me - I could not resist one more picture.
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• The first thing to do is get a curd of cheese. To do this, milk must be heated, all sorts of ferments, enzymes and other cultures must be added to it, which then give rise to mold.
• How much and what - there is in the recipes of this cheese on the Internet, but ... you know, a lot depends on the characteristics of the milk that will be used as the original product. Therefore, it makes no sense to give exact numbers.
• And after some time, about twenty hours later, such a clot will turn out in the container. The upper part of the photo is a clot in the serum, which we naturally drain and ... this is already shown below.
• The curd turns out to be very dense ..., in general, all like cheese.
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• We are preparing such basket-shaped forms. True, they are slightly larger in diameter than the declared 4-5 cm, which are required for this cheese. But this does not affect the quality of the final product in any way. Just take our word for it.
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• And then carefully, with a slotted spoon, cut off thin layers of cheese curd and put it into molds.
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• Filling all the space of the form. Like this.
• The whole clot will not fit into the molds at once. As soon as you fill out the forms to the top, wait a little, the clot will settle and then you will need to put more. So gradually the form will be filled. Do not rush to add extra forms, otherwise, when the curd settles in them, very small and fragile cheese heads may turn out.
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• And, putting the molds on the wire rack so that the cheese can be compacted, we leave them to drain with residual whey for about forty-eight hours.
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• The heads must be turned over from time to time. Carefully remove from the mold and turn it over, put it back into the mold. As a result, the heads are even more than doubled.
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• When the density of the head reaches the final density, the workpieces must be salted. Ordinary, without any additives, salt. Just sprinkle and lightly rub this salt into the cheese mass. About a teaspoon per head.
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• And then ... then the cheeses need to ripen, get their own condition, become moldy ..., that is, cover themselves on top of a thin crust that quickly forms with that noble mold.
• In a food container, you need to put several layers of paper, well-absorbent napkin. There is no need to save. There won't be much anyway. Especially in the early days.
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• Then a drainage mat. And only then we put the cheese heads in this container.
• This is the picture.
• Close the container with a lid and put in the refrigerator.So that the ripening temperature is from eight to ten degrees.
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• Within a day ... be sure ... to remove the container. Condensation will necessarily form inside it. And the napkin will be, well, almost wet rather than just damp.
• Of course, we change the napkin, wipe the container dry. Turn the cheeses. And again we remove the closed container to ripen further.
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• We do this a few more times within two weeks, while the cheese ripens. That is, we keep the cheese heads in this state. So that it does not dry out or, on the contrary, does not get too wet. You can regulate the process with a lid, which can either be closed tightly, or….
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• After two weeks, the cheese looks like this. Outside, such a white-creamy crust with mold is formed, but inside it will be ... very, excuse me, it will be fragrant and tasty.
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• Angela at the meal !!!
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Oh, I'm the first for cheese!
And share the secret where you buy the leaven?
The cheese is incredibly wonderful! I'd like a piece!
Are there any plans for Camembert?
Ivanych, it turns out that in the case of the preparation of crotten, it is not required to cut kalya into grain?

Starter cultures on the Internet. Yes, Camembert and Valencia and something else are also ripening ...
I prepare reports.
It turns out that grain is selected for crotten, as shown in the report.

When I see your wonderful little goats, I am gnawed again by the desire to have one for myself (at least one). And how many such dreamers live for you?
Duc, it is clear that you can buy everything on the Internet, but the starter cultures are all from different manufacturers!
If possible, please throw a link in a personal)

I threw off the address in a personal

[Ivanych]

Ivanych, come and visit me!
You make a very appetizing cheese.

Oh, what a wonderful cheese !!!! I want that whole plate. With soft bread and sun-dried tomatoes.
I have nowhere to take milk ... I will admire your cheese from afar.

Very beautiful, informative and incredibly interesting !!! Write more miscellaneous. Not even recipes, but sketches from life. I love agriculture in different ways so much !!

And yet ... I really want to know what sourdoughs and enzymes should be used for this cheese. How, in what quantity and when to add them to milk. And so ... the recipe is incomplete and you can't use it.

Very beautiful, informative and incredibly interesting !!!

I threw off the address in a personal

oh, and please give me a tip

[Ivanych]

Ivanych, AMAZING !!!
Cheese turns out to be alive. You still need to try to capture it so masterfully in the photo!
Thank you very much for this beauty!
Can I also have a link to a sourdough store?

How much and what - there is in the recipes of this cheese on the Internet, but ... you know, a lot depends on the characteristics of the milk that will be used as the original product. Therefore, it makes no sense to give exact numbers.

And I don’t understand why to expose a “recipe” that cannot be cooked. And for sending thanks to the Internet (they themselves would not have guessed)! There, as I understand it, the recipes do not depend on the characteristics of milk. But I wonder why you have 5 liters of milk in your recipe? What's so important in the absence of the amount of other ingredients?

[Ivanych]

Ivanych both me and me a link! I AM FOR cheese in all its forms! Almost dried up all, looking at the plate and wiping the saliva ... And you have beautiful goats. I dream of such. If a little earlier the recipe came out, I would come to you on an excursion. I was on a business trip.

And I don’t understand why to expose a “recipe” that cannot be cooked. And for sending thanks to the Internet (they themselves would not have guessed)! There, as I understand it, the recipes do not depend on the characteristics of milk. But I wonder why you have 5 liters of milk in your recipe? What's so important in the absence of the amount of other ingredients?

I agree with the previous speaker. It's more like advertising your products. The most secret recipes are cheese recipes!

It's more like advertising your products.

So I thought so!

[Bridge]

Bridge, far away ... ... and it's cold there. I had to be.

[Super Tanya]

Super Tanya, and everyone else who resent the absence and non-presence.
I sent you a "tip" in a personal note, where the leavens and enzymes are sold ..., forms, etc. necessary to make cheese.
BUT!!! I will repeat myself. The most important thing that is needed in order for the cheese to turn out is MILK!!! Whole, natural, with good performance. And not only in terms of fat content. Find a source of such milk and making this or any other cheese will be no problem.
So don't jump to conclusions about advertising, Bottling, Rusalca, our neighbors will scatter our cheeses ... we don't have time to do it. Do you know why? And all of = for the same ... MILK!!! our goats are completely unique. Come and see for yourself.

and making such or any other cheese will not pose any problem.

It will not be, if you deign to lay out the recipe, otherwise why talk?

[There, as I understand it, the recipes do not depend on the characteristics of milk.]

And I don’t understand why to expose a “recipe” that cannot be cooked. And for the fact that they sent thanks to the Internet (they themselves would not have guessed)! There, as I understand it, the recipes do not depend on the characteristics of milk. But I wonder why you have 5 liters of milk in your recipe? What is so important in the absence of the amount of other ingredients?

What is the point of talking to you about cheese? You are absolutely sure that "... recipes do not depend on milk characteristics ..."... All this says ..., alas.

[Ivanych]

Ivanych,

our neighbors scatter our cheeses ... we do not have time to do it.

I did not question this.

[Ivanych]

Ivanych, I did not question this.

Well sorry then ...

[what for]

What is the point of talking to you about cheese? You are absolutely sure that "... recipes do not depend on the characteristics of milk ...". All this says ..., alas.

I know that the quality of the cheese is directly related to the quality of the milk. But you sent it for information on the amount of ingredients on the Internet! What for? AND what for Have you posted your "recipe"? After all, it is still impossible to cook without having proportions, no matter how good the milk is!

[Rusalca]

Rusalca, what for? what for? ... and that was! I will voice my credo especially for you. I NEVER SPLIT NO RECIPES!!! I publish my stories about how you can bring to life the recipes of this or that food. Hope this is now clear for you and for you too.

[Rusalca]

Rusalca,
And me and many members of the forum are satisfied and delighted with the stories of Ivanovich. Why should I suffer if something does not suit you for some reason ??

And me and many members of the forum are satisfied and delighted with the stories of Ivanovich.

So the stories suit me too. And he publishes the recipe! And there is no recipe as such!

[Ivanych]

Why should I suffer if something does not suit you for some reason ??

And how can you suffer from what I am trying to find out from Ivanych, why does he lay out the recipe without the number of ingredients? If you like it, read on to your health! I don’t mind!

[what for]

I know that the quality of the cheese is directly related to the quality of the milk. But you sent it for information on the amount of ingredients on the Internet! What for? AND what for Have you posted your "recipe"? After all, it is still impossible to cook without having proportions, no matter how good the milk is!

And the proportions of milk directly depend on ferments and enzymes. If you take a little interest in this, then a lot will become clear. It is also necessary to select starter cultures for each specific milk, even if they are of the same breed, then the pastures are different, respectively, and the milk is also different in composition. Even when buying starter cultures for cheese, there is a warning that you need to pre-taste with 1 liter of milk... Selection method! We make bread leavens, some succeed, some do not. Flour and water are also different.I can imagine how much work Ivanovich did before he found what he needed.
Forgive me for getting in, but the issue of goat milk worries me very much. And you can't buy it with fire during the day, even from simple goats, not like from Anglo-Nubian ...
Ivanych, thank you and your beloved for such beauty and deliciousness. And for the work. And write more, advertise, but that's exactly what people know that you can cook delicious cheeses like this, and this is in our suburbs!
Thank you

[Rusalca]

Rusalca,
Well what to do)) As there is in the joke - the war is garbage, the main thing is maneuvers. I still can't repeat it - no milk, no sourdough - it's just interesting to read that it can be done by hand. For me this is from the category of aerobatics

[Ivanych]

Ivanych, I would like to know, which ones enzymes and starters are needed for this cheese. To be able to at least understand how feasible it is. Well, how much to put, whose production and where to buy, we'll figure it out somehow.

[I NEVER SPEAK OUT ANY RECIPES !!! I publish my stories about how you can bring the recipes of this or that food to life. Hope this is now clear for you and for you too.]

I NEVER SPEAK OUT ANY RECIPES !!! I publish my stories about how you can bring the recipes of this or that food to life. Hope this is now clear for you and for you too.

I will repeat again and again SPECIALLY for you:
I NEVER SPEAK OUT ANY RECIPES !!! I publish my stories about how you can bring the recipes of this or that food to life. Hope this is now clear for you and for you too.
Reread it a few times and try to understand the difference already.

I NEVER SPEAK OUT ANY RECIPES !!!

Duck noodles with porcini mushrooms ... dried (Ivanych)




Russian borscht (Ivanych)




Khinkali (master class) (Ivanych)



You post not only recipes, but also master classes!

Stories in other sections are usually published)))

[Jouravl]

Jouravl, Thank you. I completely agree with you on everything that you said.

[Rusalca]

Rusalca, the category "master - class" is not assigned by me. Questions to the moderators.

[An4utka]

An4utka, in PM dropped the address of the source of ferments and enzymes. Just ... pay attention to what I and others have said. The number of ingredients to be added depends on the quality of the milk. It must be selected experimentally. No specific recommendations can be given here. Alas ...

[Rusalca]

Rusalca, Anna, and you cooked cheeses? Themselves. From milk.
If they cooked, they probably bought milk-clotting enzymes. And you had to choose them from many (!!!) types. Both liquid and dry. You probably know that enzymes of different types exist even for making cheese at different times of the year. Cow's milk and goat's milk require different amounts. Even goat's milk has a different fat content and density. And you need to select the enzyme and its amount individually. Average numbers do not work here. And the holding time before the formation of calcium can be different - even with the same milk. You have to look with your own eyes and try with your pens.
There is also a song with leaven. For Crotten cheese, you need at least 2-3 types of them. And different starters from different manufacturers have their own conditions of introduction and proportions.
I'm not being clever, believe me. I'm just trying to explain that cheese chemistry is not as simple as it seems at first glance. And if Ivanych took and wrote the exact proportions - then it would be an absolute "filkina letter". According to its proportions, hardly anyone could cook the same cheese as his. Why then are they needed, these proportions?

PS. Forgive me for interfering with someone else's topic! It was just that the thought arose that maybe a person himself does not really understand what he is asking about.

[A.lenka]

A.lenka, can you ask a counter question? Here you are asking Ivanych for a link to a sourdough store. What starter cultures will you buy? And how much to pour 10g or 110?

And you need to select the enzyme and its amount individually.

To pick up - you need to start from something. And so it turns out - this "recipe" (well, or a story) is a filkin letter.

[A.lenka]

A.lenkaForgive me for getting into your reasoning. Then there should be no other recipes on the site. The products are of different quality.
I agree with some remarks - this is definitely not a recipe, and although I love to look at the process of cheese production, at goats, but the place for all this is in another section, for example, you can open an author's theme about Anglo-Nubian goats and show all these fabulously beautiful photos and descriptions there. But if he calls himself a recipe, then the person should, in theory, lay out exactly the recipe - how he did it, and the rest will figure out whether they will do it or not.

[A.lenka]

A.lenka, everything is fine - intervene please. I will add. Even bought "later" in the same place, from the same manufacturer, enzymes and starter cultures sometimes give different effects. Everything is made from living raw materials.

[Ivanych]

Ivanych, do not you have gastronomic tours as guests? Because some people will dream about your cheese platter

[Anna]

Here you are asking Ivanych for a link to a sourdough store. What starter cultures will you buy?

Anna, please answer me: Did you cook the cheese yourself? Because, forgive me, your questions are about nothing.
But still I will answer your question. I'm in the store by link Ivanychand I will buy a milk-clotting enzyme, thermophilic and mesophilic starter cultures, protective starter cultures, several types of molds for cheeses, and some equipment. I will experiment with cheeses. Does my answer tell you something?

And how much to pour 10g or 110?

Rusalca, Dear young lady !!! I do not have the volume of production to pour in hundreds of grams of sourdough ... A liter of milk usually consumes not a gram, but hundredths of a gram (!!!) of sourdough. How can you separate them at home from a 6.6 gram package designed for 250 liters of milk?

[Irina]

Do you have gastronomic tours as guests? Because some people will dream about your cheese platter

Irina, I support your idea !!!

[Irina]

Because some people will dream about your cheese platter

Irina, I dream about it after the ricotta recipe! I was already ready to leave in order to get into the bins to Ivanych, but since I will go to the other end of geography, I will not choose the time!

[Ivanych]

Ivanych, do not you have gastronomic tours as guests? Because some people will dream about your cheese platter

Ira and take me
Or maybe make an appointment with Ivanitch in Moscow? So many of us will gather ...
Ivanych, do you visit Moscow? Wouldn't it be great to taste your plate and get some milk ???

Taak! Where are you going without me
I, too, also really want to be with you)
Remained a mere trifle - wait for the invitation of the owner of Temka

I threw off the address in a personal

Can I have a link too? you are welcome

Remained a mere trifle - wait for the invitation of the owner of Temka

Imagine a picture: a column of buses with flags, banners and baskets, bags solemnly enters the Moscow Ring Road to Ivanych.

[Ivanych]

Ivanych, do not you have gastronomic tours as guests? Because some people will dream about your cheese platter

Irina, we have no time to deal with tourists. If you are interested in cheeses, etc. eggs and birds, I dropped your phone in PM. Call. Let's agree.