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Traditional Portuguese Highland goat cheese  RSS feed

 
Posts: 84
Location: Portugal
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solar tiny house woodworking
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I'll just take you there by pictures:

Goat Milk:


prepare wild rennet:





Add a bit of dust to hot water:



let it sit for a while, then filter out the dust:



add it to the milk and let it separate the curd from the whey.



filter out the whey:



place it in the curing recipient:



eat it fresh or let it cure:





For better quality images: https://picasaweb.google.com/107367915398903515776/MarrandoMonteAcima?authuser=0&authkey=Gv1sRgCMzTo96TkPL7Dg&feat=directlink

edit:corrected the link to the album
 
steward
Posts: 3422
Location: woodland, washington
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very nice. what part of the plant is used as rennet? is that a wild artichoke or cardoon?
 
João Carneiro
Posts: 84
Location: Portugal
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It has been discussed at http://www.permies.com/t/49176/wild-harvesting/Experience-wild-rennets . It's Cynara Cardunculus. The only part used is the center of the flower, the purple part when the plant is green.
 
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