Pages

Saturday, March 16, 2013

Easiest Homemade Goat Milk Cheese


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 ch√®vre 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!
curds!

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.

Done!

*I couldn't find the etymology for this. Anyone?

Cheese!

"Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!"

No comments:

Post a Comment