Thursday, June 12, 2014

Lemon and Chive Goat Cheese

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

  • 1 quart goats milk
  • 1/3 cup lemon juice (about 2 large lemons) 
  • salt
  • chives or other herbs

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. 

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