Goat Cheese: Difference between revisions
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== Preparation == | == Preparation == | ||
* Fill a medium saucepan with goat's milk. Heat gradually until it reaches 180°F. Watch closely. You can run in and out of the kitchen, but don't get too distracted. It shouldn't take more than about 15 minutes. | |||
* Once it hits the magical temperature, remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 20 seconds. Don't expect curdles, like cottage cheese curdles. Slight clumping will occur, but nothing too drastic. Don't go pouring in a bucket of lemon juice, thinking nothing has happened. But you can add a few extra droplets if nothing is actually happening. | |||
* Line a colander with several layers of cheesecloth—really, several. Otherwise you'll lose precious goat cheese through the soggy cloth. Place over a large bowl to catch the whey drips. | |||
* Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon. Set over a very deep bowl. | |||
* Allow whey to drain until a soft, ricotta-like consistency is reached inside the cloth, about 1 to 1.5 hours. | |||
* Transfer to a bowl and fold in salt, garlic, and flavors of your choice. Serve on fresh bread, salads, with fruit, or just straight-up. Can be stored in an airtight container in the fridge, but after a few days, the consistency isn't as lusciously smooth and spreadable. | |||
* Eat it on everything. | |||
* Repeat. Make as much as possible. | |||
== Pictures == | == Pictures == | ||
Revision as of 10:03, 26 October 2013
- Appeared In: 1.10 - Cyrano de Hercules
Recipe
This recipe was found by Ty.
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/2 clove freshly grated garlic
- A few pinches coarse salt
- Optional but recommended: herbs like rosemary, chives, parsley, herbs de Provence, fennel fronds, dill, and other non-herbs like dried apricots.
Preparation
- Fill a medium saucepan with goat's milk. Heat gradually until it reaches 180°F. Watch closely. You can run in and out of the kitchen, but don't get too distracted. It shouldn't take more than about 15 minutes.
- Once it hits the magical temperature, remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 20 seconds. Don't expect curdles, like cottage cheese curdles. Slight clumping will occur, but nothing too drastic. Don't go pouring in a bucket of lemon juice, thinking nothing has happened. But you can add a few extra droplets if nothing is actually happening.
- Line a colander with several layers of cheesecloth—really, several. Otherwise you'll lose precious goat cheese through the soggy cloth. Place over a large bowl to catch the whey drips.
- Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon. Set over a very deep bowl.
- Allow whey to drain until a soft, ricotta-like consistency is reached inside the cloth, about 1 to 1.5 hours.
- Transfer to a bowl and fold in salt, garlic, and flavors of your choice. Serve on fresh bread, salads, with fruit, or just straight-up. Can be stored in an airtight container in the fridge, but after a few days, the consistency isn't as lusciously smooth and spreadable.
- Eat it on everything.
- Repeat. Make as much as possible.
Pictures
None yet!
Links
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