Little Bites: Make Your Own Goat Cheese: Kitchen chemistry the fun way

There is nothing like homemade. Anything made with your own two hands just seems to have an appeal that cannot be matched by processed products. Even when the end result isn’t exactly the best you’ve ever tasted, you’ll find yourself more forgiving of any shortcomings.

This is definitely true for cheese. I adore cheese. Everybody loves cheese. And, it tastes so good when you make it, that you will wonder why you didn’t try this before. Since we are talking about goat this week, I thought I would share an incredibly easy recipe for homemade goat cheese.

This recipe requires nothing crazy or difficult to come by. The only challenge I’ve come across is locating goat milk that is not “ultra-pasteurized.” Trader Joe’s is the only retail spot I’ve found with the right stuff.

It may take one or two tries to get the hang of it, but after this introduction into cheese making, don’t be surprised if you find yourself hooked.

Goat Cheese:

1 quart goat milk, avoid “ultra-
pasteurized”

1/3 cup lemon juice

Salt and pepper, to taste

Freshly chopped parsley and/or chives

Freshly grated garlic, about ½ clove

You will also need a thermometer, and…..cheesecloth or a clean kitchen towel.

Slowly, heat the milk to 180 degrees. When the milk reaches 180 degrees, remove from heat and stir in lemon juice. Allow milk to rest for about two minutes. At this time the curds will begin to separate. Line a colander with the cheesecloth or towel, and place over a large bowl. Slowly ladle in the milk and then gather and tie the corners. Place the handle of a wooden spoon through the knot and allow the liquid to drain out over a large bowl for about one and a half hours. When it is ready, it will resemble a slightly dry cottage cheese. Fold in the salt, pepper, herbs and garlic. Serve immediately. It will keep in the refrigerator, covered, for up to a week. But, it probably won’t last that long, your family will love it so much.

This article appears in May 17-23, 2012.