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Homemade Goat’s Cheese

April 26, 2012

You don’t have to break the bank every time you have a goats cheese craving. This cheese is remarkably easy to make and can be flavoured any way you fancy (chopped herbs mixed though, rolled in pepper or chili, or try experimenting with sweet goats cheese – cover with homemade jam or berries or pear or…anything you want!)

Makes about 3/4 cup goats cheese.

1 litre of pasteurized goats milk (don’t use ‘ultra’ pasteurized)

1/4 cup fresh squeezed lemon juice

sea salt, to taste

1/2 clove finely grated garlic

herbs of your choice (i.e. chives, parsley, dill, rosemary etc.)

You will also need: a candy thermometer and cheesecloth

Pour goat’s milk into a medium saucepan. Heat gradually until it reaches 180°F (about 15 mins). Make sure you watch the milk closely and don’t overheat! Remove from heat and stir in the lemon juice. Leave for about 20 seconds, until the mixture starts to curdle (if nothing happens in about 20-30 seconds try adding a few more drops of lemon juice).

Place about three layers of cheesecloth over a colander and stand in a large bowl. Ladle the milk mixture in and then pull together and tie the four corners of the cheesecloth and hang it on the handle of a wooden spoon. Balance this over a large saucepan or bowl.

Allow to drain for about 1.5 hours, until the mixture inside is soft (like ricotta). Transfer to a bowl and mix in the garlic, salt and any herbs you desire. Place in an airtight container and refrigerate for a couple of hours before serving. Eat with absolutely everything. Yum!!