http://littlehomesteadinthevalley.blogspot.com/2011/04/basic-goat-cheese.html
Basic Goat Cheese
I saved up some more milk to make another batch of goat cheese and this time I photographed it for you.
Slowly heat 4 cups of fresh milk to 180F.
Remove from heat and add 1/4 cup lemon juice. Stir and let curdle for 30 seconds. It should very lightly curdle.
Pour into a sieve (over a bowl) lined heavily with cheesecloth. Limey used 4 layers.
Tie it up and hang it over the sieve/bowl to let all the whey drip out.
After an hour or so gently squeeze out any remaining whey.
Mix in some herbs and a little salt. Pat into a mold or just smoosh into a ball. Serve with crackers or a nice crusty bread.
That's it. Yummy goat cheese.
Slowly heat 4 cups of fresh milk to 180F.
Remove from heat and add 1/4 cup lemon juice. Stir and let curdle for 30 seconds. It should very lightly curdle.
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| This batch curdled more than the last and resulted in a drier, more crumbly cheese. |
Pour into a sieve (over a bowl) lined heavily with cheesecloth. Limey used 4 layers.
Tie it up and hang it over the sieve/bowl to let all the whey drip out.
After an hour or so gently squeeze out any remaining whey.
 |
| Always a classy choice, Ritz crackers. |
No way! That is awesome! It looks pretty darn easy too.
ReplyDeleteMost importantly...how did it taste?