Fresh Goat Cheese

Fresh goat cheese is wonderful! I thought the farmer's cheese that I made a bit ago was nice, a bit bland but probably best I would get for homemade cheese. Dead wrong. Homemade goat cheese is fabulous. Of course not as wonderful as you would get from the store, but so nice non the less. It's creamy, has that tangy aftertaste, just a bit crumbly but spreads perfectly on a baguette. I thought it would be a challenge to find goat's milk, but the Trader Joe's right next to my work carries it, which could lead to me being their new favorite customer. I would call first if you are looking for goats milk, I haven't been able to find it in all stores. 

You can really flavor this with any herbs or seasonings that you like. Obviously similar to my farmer's cheese post, but with such different results.

The kinds I made with this cheese are plain, lemon, rosemary, sage, thyme, sea salt and pepper, pepper and dried cherry with honey. 

It's the last few days of my week off, back to work on Tuesday. Most of my days have spent baking and photographing. The first few days I wasn't happy with the photos I was getting. It's hard to get back into the swing of food photography. After the holidays and working full time, it seems like I hadn't taken photos in ages. But finally things were starting to work out and I was happy with my results. Lots of editing to do now so I'll be able to have more posts coming up this first month of 2012.

It is already the 6th! In 9 days this blog with be one year old, in less than a month I will be 24; I hope this month goes by at a glacial pace so I can get all the stuff done I that I need to. 

recipe found online

fresh goat cheese

2 quarts raw goats milk

2/3 cup fresh squeezed lemon juice

 

In a large stainless steel pot, slowly bring milk up to 180 degrees. Do it over low-medium heat, should take around half hour. Continue to stir the milk with a metal spoon, as to not scorch the bottom.

Once up to temperature, add in lemon juice. Stir, should see the milk begin to curdle immediately. Let sit for 20 minutes. Go get your colander ready. Place it over a large bowl and line with butter muslin. The butter muslin is much finer than cheese cloth which is better for a soft cheese. If using cheese cloth, line at least 5 layers thick. Pour curds and whey over muslin, let drain for 1-2 hours until all dripping has stopped. Do not squeeze out excess moisture. Gather up the corners, tie from a stick and let drain over bowl for an additional hour.

Than unwrap and season with sea sale. Place in bowl or individual molds with herbs of your liking.

comments.

alice chen: Your butter recipe seems to have ended up in this post! Would love the goat cheese one!

  • Thanks Alice! It's all fixed now. -Julie
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