Blackbird or other cheesemakers...

[tamlynn]

What would happen if I used Blackbird's chevre recipe but used cow's milk instead because I am itching to try out the culture and rennet and have some whey on hand, but won't have access to goat's milk until July. It is raw, whole cow's milk.

 

[freemotion]

Go for it! Everything you make will be cheese of some sort. Maybe nothing you've ever tried before, but still something interesting!

I only threw one cheese attempt to the chickens, and it was because my mistakes were huge and ridiculous. It may have been edible...the hens loved it....but the texture was like a giant puffball.....ew!

All my other "failed" cheeses were still eaten and enjoyed. Some got much better when forgotten in the back of the fridge for a few weeks. Officially, it is called "aging...."

 

[tamlynn]

That's what I was thinking- that it would turn out to be cheese of some sort. Can somebody give me a fancy French name for fresh, soft cow's milk cheese?

 

[freemotion]

Ummmm.....making one up......Lait au Vache Fromage?

 

[tamlynn]

lol! Thanks!

 

[patandchickens]

Yup, almost anything you do to milk with acid, cultures, and/or rennet will make SOMETHING cheesy, most of which is edible if you are not overly narrowminded about it

I would think you might find a chevre-type recipe made with cows milk a bit bland -- similar things are, to my palate anyhow -- but it is easy to either mix some herbs in or do the chevre thing and roll a 'log' of the cheese in herbs.

Do it and tell us what it's like!

Pat