Goat Cheese. One of my favorite cheeses.
I love it on salads, sandwiches, crackers, basically anything. It is tangy, creamy, and so delicious.
I learned to make ricotta cheese from one of my patients and always wanted to make goat cheese, A few days ago my garden-loving friend, Jude, hooked me up with some goat milk from his friend’s farm. I knew exactly what I was going to do with it!
Here’s how I make the cheese.
In a large pot over medium high heat, bring the milk (1 gallon) up to 180 degrees (be sure to use a good thermometer). Stir constantly so it heats up evenly.
Once the milk reaches 180 degrees, remove from heat. Stir in 2 tbsp. kosher salt and 1/3 cup lemon juice. Stir until it’s incorporated.
Next stir in 2 tbsp. white wine vinegar.
Let sit for about 10-15 minutes. The curds will look like the picture above.
Line a colander with 3 layers of cheese cloth. Place it in the sink and pour into the cheese cloth.
Let sit for an hour so all the liquid escapes.
This cheese is the bomb. After it sits to drain either form it into a log or put it in a container in the refrigerator.
Fresh Goat Cheese
1 gallon goat milk
2 tbsp. kosher salt
1/3 cup fresh lemon juice
2 tbsp. white wine vinegar
cheese cloth
In a large pot over medium high heat, bring the milk up to 180 degrees while stirring frequently.
Once it reaches 180 degrees remove from heat. Stir in lemon juice and salt. Once incorporated stir in the vinegar.
Keep stirring til you see the curds forming. Let sit for about 10-15 minutes.
Line a colander with 3 layers of cheese cloth. Place in the sink. Strain the curds in the colander. Allow to sit for 1 hour until the cheese doesn’t have much remaining liquid.
Form into a log or place in an airtight container in the fridge.
