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Friday, February 22, 2013

Say Cheese!












Put that on your cracker and bite it.


Fresh Rustic Rosemary Goat Cheese
  • 2 quarts fresh, raw goat milk
  • 1 tsp citric acid
  • 1/4 cup white vinegar
  • 1 tsp cheese salt (to taste)
  • Fresh chopped rosemary
  1. Heat milk slowly, while stirring, in a stainless pot until it gets steamy and foamy (180-190 degrees F). 
  2. Dissolve citric acid in vinegar and drizzle over milk. Stir gently. You'll see separation of whey (liquid) from the curds (cheese). Whey should have a slight yellow or green tint. If it is white, sprinkle a little more citric acid in and stir. Keep stirring gently for about a minute until everything is separated. Curd size may vary from pictured above depending on milk source, freshness, etc.
  3. Carefully pour mixture over a cheesecloth lined mesh strainer. Captured whey can be used for cooking, soups, or give it to your chickens... they love it.
  4. Allow to drain for 5 minutes.
  5. Carefully dump cheese curds into a bowl. Mix in chopped rosemary and salt (start with a 1/2 teaspoon of salt, mix well, taste and add more as needed. I find the amount needed varies by the batch and the milk used)
  6. Press cheese with the back of spoon down into bowl, cover and refrigerate. 
Notes: 
  • Instead of rosemary, you can leave the cheese plain or add in other things... dried fruit, black pepper, red pepper, etc. Be creative, not boring.
  • You can make this with store bought pasteurized goat milk but it may yield smaller amounts of cheese and the curds may be a lot smaller.  Still tasty though.


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