Comments on: Crottin: second attempt

By: Kimberli

Kimberli — Mon, 09 May 2011 09:52:02 +0000

Hi there! Looks fab! Any chance you can email me your recipe for the crottin? I have been searching and can’t find one. Have ordered raw goats milk and haven’t got a recipe yet! Cheers, look forward to hearing from you! Kimberli

By: Stephanie

Stephanie — Mon, 24 May 2010 21:07:26 +0000

Alice – Crottins are so much fun! So glad you’ll be trying to make your own. I will try and find some time to post the recipe. I apologize in advance if it takes me a little while. In the meantime, I would highly recommend getting your hands on this book: http://www.amazon.com/200-Easy-Homemade-Cheese-Recipes/dp/0778802183 But one tip about making Crottin, is to really fill the molds more than you think can fit. Not by squishing the curds down into the molds, but by waiting for them to drain for a few minutes and then re-filling. Otherwise, you’ll be ending up with a Crottin looking like this: http://laviesoleil.com/2009/10/crottin-first-attempt/

By: Alice

Alice — Mon, 24 May 2010 06:14:29 +0000

Would you mind posting the recipe you used? I am compiling a few before I make my fisrt Crottin attempt…Yours do look lovely!

By: Hernando

Hernando — Mon, 22 Mar 2010 21:23:00 +0000

Thaaaank you!! The Crotin is definitely in my list… Although I like the texture on your first try… I am not so worried about replicating an existing cheese, but simply to create something really good. Have you considered trying a Banon type cheese? This would be me ultimate goal. There is a recipe in the 200 recipes book…

By: Stephanie

Stephanie — Sat, 20 Mar 2010 16:50:39 +0000

Hernando – thank you so much for the kind words! So glad you’re going to make some cheese, but so glad you’re getting a vacation! :)
The milk I use for all my cheeses are pasteurized (not ultra-pasteurized). If you have a raw milk source, that’s fantastic! You can pasteurize it yourself – heat up the milk slowly to 145F in a stainless steel pot. Then on low heat maintain the temperature for 30 min. After 30 min, immerse the pot in a sink full of ice water to cool it quickly (essential in the process). Cool it down to the cheesemaking temp required. And then make your cheese!

By: Hernando

Hernando — Fri, 19 Mar 2010 16:39:52 +0000

ps… We are leaving for a week’s vacation next week… for the first time in my life, I cannot wait to get back from vacation to start making some of these cheeses… I got all the equipment and ingredients.

By: Hernando

Hernando — Fri, 19 Mar 2010 16:37:56 +0000

You guys are an inspiration. I have gotten into this because of you both. Thank you! The cheese looks amazing. Did you use raw or pasteurized goat’s milk? I have a source for raw milk, but I am afraid since this one is not aged more than 60 days.

By: Justin

Justin — Fri, 05 Mar 2010 06:36:46 +0000

I can’t believe that’s coming out of my kitchen. (I’m so lucky)

By: Geli

Geli — Mon, 22 Feb 2010 16:57:12 +0000

You will become better and better – but looks beautiful and creamy just yet !

By: Stephanie

Stephanie — Sat, 20 Feb 2010 16:03:58 +0000

Thanks, everyone!