Making Goat Cheese- out of necessity, guilty pleasure or pure curiosity.

Posted on February 17, 2014 Updated on February 17, 2014

 

 

 

 

Finding goats milk can be the most complicated part of the process.

Boil milk (180degreesF); add lemon or lime juice (fresh is best), wait and let it curdle. You can stir it gently a bit to encourage it.

When your curdles have sufficiently formed, spoon it into cheese cloth above a sieve, letting the whey drip out into a bowl.

Squeeze the cloth gently and then be patient for the excess liquid to drain out. The longer you wait the drier your cheese will be. I have come to prefer a bit more creamy and wet so I am sure to leave a little liquid.

Then add spices (dried or fresh herbs, minced garlic, salt; really anything your heart desires.) Dill are my favorite this week.

Fold them in gently. When you are ready place it in the fridge (ideally in a glass container with top. As it cools it will harden a bit. Then serve on anything, even a spoon. Enjoy and experiment.