Simple Goat Cheese
by fig + fauna farm on 12/18/11
In another life, I must have been a goat. There's a certain kinship that I have with them that I just can't deny. If they don't grab your heart at first, try sipping your morning coffee with a touch of the creamy milk of a dear goat. I know, the taste is something "you have to wrap your head around" as my husband says. It is a bit complex in flavor once it's heated - which is why making it yourself might ease a bit of apprehension, as you know exactly what it is, through and through.
I call this "simple goat cheese", because it requires few ingredients and it's less time consuming than most cheeses. The flavor is not as powerful as a store purchased Chevre, it's more like a farm cheese - semi soft with hints of tang and full of that distinct goat creaminess. You can find goat milk at most health food stores, but to find raw milk ~ try locating a farm near you: HERE
/// PHOTOS BY ROSE E MARTIN
In the past, I have enjoyed rolling the fresh cheese into a bed of minced herbs, though this batch was calling for a drizzle of local orange blossom honey, chopped pumpkin seeds, shaved almonds and a sprinkle of sea salt.
SIMPLE GOAT CHEESE
You will need:
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1 gallon of whole goats milk ( we use raw)
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1 cup cider vinegar
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1 package of cheesecloth (double folded)
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colander
Pour the milk in a large pot and warm slowly over medium/low heat until it reaches 175 to 180 degrees F. Stir often to prevent scorching and check the temperature with a food thermometer frequently. Keep the temperature between 175 and 180 F for approximately ten minutes. Stir the vinegar into the milk slowly. The milk will begin to break up and small curds form. Remove the pot from heat and ladle the curds into a muslin-lined colander. Tie the corners of the cloth into a knot, forming a bag. Slide a long wooden spoon into the knot of the bag and suspend over the inside of the pot, to drain for 2-5 hours. The longer the cheese drains, the thicker the consistency of the cheese. If you want a spreadable cheese, two hours may do the trick. Form the cheese into a desired shape and season as you wish. Cover and refrigerate for up to two days.
* Makes about 1 pound of cheese
This recipe is adapted from The Home Creamery - Kathy Farrell-Kingsley
