Herbed Goat Cheese
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 quart goat milk
Juice of 3 lemons
5 cloves roasted garlic (DIY here)
2 Tbsp. finely chopped fresh chives
1 tsp. minced fresh thyme, minced
¾ tsp. kosher salt Freshly ground black pepper, to taste
• Prepare an ice water batch in a large metal bowl and set aside.
• In a nonreactive 5-quart saucepan, gently warm the goat milk over medium heat until it reaches 180 degrees and small bubbles start to form on the sides of the pot. Remove from heat and pour the milk into a small metal bowl.
• Stir in two-thirds of the lemon juice. Place the smaller bowl into the ice bath and refrigerate until small white particles form in a pale yellow liquid, 20 to 30 minutes (If nothing happens, add the remaining one-third of the lemon juice and refrigerate until curds form.).
• Remove the small bowl from the ice bath and discard the cold water. Line a fine-mesh sieve with cheesecloth and place it over the large bowl.
• Pour the curdled milk through the sieve to separate the curds, making sure the bottom of the sieve does not touch the liquid (whey) in the bowl. Refrigerate at least 1½ hours or overnight.
• Gather the ends of the cheesecloth together and gently squeeze the remaining whey from the curds. (Reserve 1 cup whey for the Whole-Wheat Crackers recipe.) Discard the remaining whey.
• Scrape the soft white curds into a mixing bowl. Add the roasted garlic, chives, thyme, salt and pepper. Mix thoroughly and season to taste. Cheese will keep, covered, in the refrigerator up to 1 week.
Tags : Goat cheese