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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Goat Cheese

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Goat Cheese

Ingredients:
1 quart whole goat milk
1/4 cup freshly squeezed lemon juice
1/2 clove freshly grated garlic
A few pinches coarse salt
Optional: Rosemary, chives, parsley, herbs de Provence, fennel fronds, dill, or dried apricots.

Directions:
Fill a medium saucepan with goat’s milk. Heat gradually until it reaches 180° F. Watch closely. It shouldn’t take more than about 15 minutes.
Once it hits the correct temperature, remove from heat and stir in lemon juice. Let it stand until the milk starts to curdle, about 20 seconds. Don’t expect large curdles, like cottage cheese. Only a slight clumping will occur. Add a few extra droplets necessary, but don’t overdo it! Line a colander with butter muslin, a pillow case, an unused cloth diaper, or several layers of cheesecloth. Place it over a large bowl to catch the whey drips. Ladle milk into the colander. Pull up and tie the four corners of the cloth together and hang it on the handle of a wooden spoon. Set it over a very deep bowl and allow the whey to drain until the cheese reaches a soft, ricotta-like consistency, about 1 to 1.5 hours. Transfer to a bowl and fold in salt, garlic, and herbs of your choice. Serve on fresh bread, salads, with fruit, or on its own. Goat cheese can be stored in an airtight container in the fridge, but after a few days, the consistency won’t be as lusciously smooth and spreadable.

Don’t miss our article on basic cheese making.

5 comments

1 Nancy { 04.27.11 at 4:13 pm }

Made this for Easter weekend. So easy! Smooth, mild and delicious. Will be making it again soon, since it didn’t last long. (We skipped the garlic and just salted & peppered instead)

2 Maggie { 03.25.11 at 2:10 pm }

Has anyone tried this yet? It sounds too easy! I love goat cheese made like quesidillas (sp?).

3 N_Jackson { 01.12.11 at 4:38 pm }

Sounds so easy! Looking forward to more types of cheese!

4 Sandra Haley { 01.12.11 at 10:53 am }

I used to make lots of goat cheese and then cows milk cheese. One thing I did find that when I used vinegar, this tended to make more of a non-melting cheese. Like Feta or vinegar cheese. The more creamy cheese i used rennet. But my favoriate was to use lemon and vinegar. With added spices and garlic. I perfer’ed the sea salt ground small.

5 william griffin { 01.12.11 at 10:22 am }

I am always looking for interesting ways to make food for my famlies enjoyment and mine. I enjoy cooking and this I find facinaiting.

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