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January 20, 2010 / Sarah

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

  1. 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.
  2. 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.
  3. Transfer to a bowl and fold in salt, herbs and garlic.  Serve on top of crackers.

NOTES:

  • 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.
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2 Comments

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  1. Robert Watkins / Jan 20 2010 11:25 pm

    Delicious again Sarah. I helped kinda.

Trackbacks

  1. National Cheese Souffle Day « 2010 Food Project

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