Late cheese post! I've been slow on this cheese challenge generally. It took me a while to pick up the rennet, and then I was just busy. But the mozzarella the feta, the hallumi, the cream cheese--they are all on their way. There is weird fresh goat cottage cheese is in the fridge right now (from which I learned that Little Miss Muffet's meal was kinda gross). However, before I even chatted with the cheese man, I did make this rennet-free goat cheese. It's not really chèvre because it doesn't have the right culture added. It's mild but it's lovely and it's easy as all get out*. To make and eat, anyway. Not for me to photograph appealingly.
|Candy thermometer broke, meat thermometer it is!|
Basically, just pour a litre of goat milk into a pot and heat it gently to 185F, stirring frequently to keep a skin from forming. Add 1/4 cup of freshly squeezed lemon juice and let it sit for ten or fifteen minutes. Pour your curdy mixture into a cheesecloth- (tea towel-) lined sieve and let it drain for 2 hours or so, until it's the consistency you desire. Mix in about a teaspoon of sea salt, and some herbs if you desire. Make it into a log or whatever shape you like, wrap it in plastic, and refrigerate it. It's firm up a bit in the fridge.