National Cheese Lover’s Day
This day was made for me – I love cheese! I have never made cheese before and would think that it involved a more intensive process, but this was actually really easy. Perhaps I will try to make some other cheeses…
Homemade Goat Cheese
Adapted from Kiss My Spatula
1 quart pasteurized goat’s milk (avoid ‘ultra’-pasteurized)
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
1 clove freshly grated garlic
1 teaspoon each of chopped fresh chives, thyme, sage, and rosemary
coarse salt, to taste
- In a medium saucepan, slowly heat milk until it reaches 180 degrees. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds. If milk does not curdle, add a little more lemon juice.
- Line a colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up and tightly tie the four corners of cheesecloth together and hang on the handle of a wooden spoon, set over a stockpot or very deep bowl. Allow to drain until the consistency of slightly dry cottage cheese is reached, about 1-1.5 hours.
- Transfer to a bowl and fold in salt, herbs and garlic. Serve on top of crackers.
- Can be stored in an airtight container, refrigerated, up to 1 week.
- The herbs that are used can be varied based on what you have on hand or what combination you prefer.
- If you let the cheese drain for too long, it will become too dry. If this happens, fold ¼ tsp at a time of the whey (the drippings) back into the cheese until reaching the desired consistency.