Goat Cheese

Well, after a night of draining off the whey, I must admit that my goat cheese is nothing short of spectacular. It is fresh and soft, with a hint of that essential goat flavour you find in these cheeses. I highly recommend making your own cheese. You get a nice reward for your efforts and it tastes so much better when you make it yourself.

This is a nice, easy recipe to make. I found goat's milk in the dairy cooler at the grocery store. It was a little bit more expensive than regular milk at about $3/L. I made half the recipe and ended up with a good amount of cheese, maybe about 200-250 grams.

Here is the recipe:

Fresh Goat Cheese Recipe

2 L goat milk
3 c buttermilk
1/2 tsp sea salt
1/4 c fresh herbs ( I used dried marjoram, savory, and thyme and in total I put about 1 tsp of the mixed herbs)

Bring the goat milk up to a boil in a pot over medium heat. Add the buttermilk and stir until the milk comes back to a boil. The mixture will separate into curds and whey. Strain through cheesecloth. After strained, place in a bowl to mix in sea salt and herbs. Wrap cheese into a roll with cheesecloth. Hang it in the refrigerator for 1-2 days (about 1/4 c of whey will drain out of it.)

Crumble cheese over a salad with a vinaigrette dressing. Or enjoy it any way you like.

If you try it out and you enjoy it, let me know by posting a comment. I'd love to hear from you!

Chevre (Goat Cheese)

A dear friend of mine shared a recipe with me for making fromage de chevre (goat cheese.) It's a simple recipe, but I'm hoping the outcome will be spectacular.

I blended in some thyme, marjoram, savory, and salt. It's now hanging from a cheesecloth inside my fridge so it can finish draining overnight.

I'll post and let you know how the cheese turns out. I also made some cottage cheese with the leftover buttermilk and it turned out great. It's so simple to make as well.

Isn't it amazing that milk can turn into such a beautiful, delicious thing?