Fresh Goat Cheese

I had an epiphany over Christmas break that I must, truly must start making my own cheese. I knew it couldn't be that hard, really. And then I looked up a few recipes and learned that it was even easier that I imagined.

To Make:
1 Quart Goat Milk (Pasteurized... not ultra-pasteurized, preferably. more on that later.)
1/4 cup Fresh Lemon Juice
sea salt and herbs of your choice
cheese cloth

Easy Peazy:
1. Pour the milk in a sauce pan and put it over medium heat, until it reaches 180 degrees. It's important that you use a thermometer to know if you're getting to the exact temperature, because you don't want your milk to burn. Once you get it to 180, take it away from the heat.
2. Add the lemon juice. You should see the milk curdling in about 20 seconds, but if it doesn't, then add a tad bit more of lemon juice. Let this sit for about 20 minutes.
3. Then, drape the cheese cloth over a colander, over a big bowl. You'll need to layer up the cloth about four or five times so that it'll be strong enough for this yummo cheese.
4. After most of the whey has drained through the colander, tie up the edges of the cloth into a little knapsack of sorts, and then slip the knot through a spoon or twig. Hang it over a deep bowl for about 1 1/2 hours to allow the excess liquid to drain out of the cheese.
5. Eat it as is, or add a bit of sea salt and various herbs. I split it up into three sections: one with rosemary and sage and lavender, another with sweet basil and thyme, and another with cracked black pepper and salt.

WOOHOO! you've got cheese. that was easy.

Okay, and for those of you who accidentally bought ultra-pasteurized goat milk like I did, don't fear because you haven't totally screwed up! After doing the whole process of heating it and putting in the lemon juice, you can just let it cool over the stove and then pour it back into the milk container. Put it in the fridge over night and then you can take it out the next day and do the rest of the process.



ENJOY!