OMG I made goat cheese! My friend was over this weekend and together we tackled homemade goat cheese. It turned out quite wonderfully if I do say so myself.
These are the curds. Making goat cheese was not hard. It took a long time, but it was not difficult at all.
The original recipe says to tie your cheese to a twig. 🙂 Since I live in Minnesota and there is a lovely layer of snow on the ground I opted for a spatula instead.
We used muffin tin for molds. We made 13 different molds and 11 different flavor combinations. We were really excited. It was great.
The flavors are starting from the left plate. Honey with a whole pecan, mixed herbs, and lavender. The plate on top is honey and wine, honey and chopped pecans, and mixed herbs with lemon zest. The plate on the far right is salt and pepper, basil leaf, orange marmalade, and spicy pecan: pecan, cayenne pepper, paprika. The bottom plate has one with a basil leaf, honey and dried cherries, and lemon zest.
We did not put the sea salt in each one. I think we will put a little in next time to help them stay fresh longer. The best flavor was the honey and dried cherries.
I also liked the spicy pecan and thought the honey and red wine had promise, but was really messy. Be careful how much liquid you add to the goat cheese, it can make it really soft and hard to manage.
My least favorites were the orange marmalade and lemon zest. My friend hated the salt and pepper one. We are totally going to do this again. It was so much fun!!
- 2 quarts goats milk
- 2/3 cup fresh lemon juice
1. In a large stainless steel pot, slowly bring milk up to 180 degrees F. Do it over low-medium heat, should take around half an hour. Continue to stir the milk with a spoon, as to not scorch the bottom.
2. Once up to temperature, remove from heat. Add in lemon juice. Stir, should see the milk begin to curdle immediately. Let sit for 20 minutes. Go get your colander ready. Place it over a large bowl and line with butter muslin. The butter muslin is much finer than cheese cloth. If using cheese cloth line 5 layers thick. Pour curds and whey over muslin, let drain for 1-2 hours, until all dripping has stopped. Do not squeeze out excess moisture. Gather up the corners, tie from a twig (or spatula) and let drain over bowl for an additional hour.
3. Then unwrap and season with sea salt. Place in molds and spice with herbs of your choice.
This recipe comes from Always with Butter.