I loooove goat cheese! I think most people do; however, it can be pricey, and the store bought stuff is full of preservatives. It is so simple to make your own and you can add any flavors you want. 1 quart of goats milk will give you 2 logs of cheese and the kind I buy at Whole Foods only costs about $4. This particular kind has a lemony flavor because of the lemon juice, which I love. You can however, substitute white vinegar for less flavor or use apple cider vinegar to make crumbled goat cheese (delicious on pizza!). The possibilities are endless: you can add garlic, herbs, honey, nuts, etc. For this one I just used chives. The slight onion flavor complements the lemon flavor nicely. This is also wonderful to use in Kale and Quinoa Pilaf or Rigatoni with Mushrooms and Caramelized Onions.
Ingredients:
- 1 quart goats milk
- 1/3 cup lemon juice (about 2 large lemons)
- salt
- chives or other herbs
Method:
Using a heavy bottom sauce pot, heat milk to 180°, stirring constantly (use a candy thermometer to keep temp). The milk should have gentle bubbles and a slight foam but not be boiling. Turn off the heat.
Stir the lemon juice in the milk and let set 10-15 minutes. The milk will curdle and become slightly thicker on the surface.
Next, line a siv with 2 layers of cheese cloth. Gently pour the milk mixture into the cheese cloth, letting the excess liquid drain away. Gather the ends of the cheese cloth and tie it into a bundle. You can also use a rubberband to keep the bundle together. IMPORTANT: Do not squeeze the bundle of cheese to rid excess liquid.
Tie the bundle to a handle of a wooden spoon and hang over a deep pot or bowl to drain. Let the cheese drain 6-8 hours un-refrigerated.
Scrape the cheese into a bowl and season with salt and any desired herbs. Form into logs.
Voila, homemade delicious goat cheese! It will keep in the fridge for up to a week.
No comments:
Post a Comment