Making Goat Cheese

From the City...

We have an abundance of goat's milk around here these days.  We've been making a slow transition to a bit of g.milk for Theo everyday in anticipation for my return to work (shesh) in a month and a bit but as with everything with our son, its a s-----l-----o----w transition and one entirely up to him.  

To think, he didn't want to nurse at all in the beginning and now he's doesn't want to do anything but.  

The simple ingredients plus some salt and pepper, dried herbs and minced garlic.

Colander lined with cheese cloth

Goat's milk that has been brought up to 180 degrees.  Add 1/4 cup lemon juice (which I might tweak a bit next time and use less, little too lemony tasting for me).  Allow to curdle for 20 seconds.

Allow the whey to drip out.  You can use this in a soup or stew if you so fancy.

Drip drip drip.

Now this is a very serious contraption I've designed.  Yarn, wooden spoon, ball of cheese cloth containing my goaty goodness.  I let it drip drop for another 1 to 2 hours.  

Now, I bet you'd like to see the end result.  Sadly, the cheese didn't last long.  Or even through our dinner that night but let me tell you, it was creamy and wonderful and perfectly delicious.  

To my cheese ball I added:

1 garlic clove minced

salt and pepper to taste

dried rosemary  

Here's the link to the online tutorial that I used. Give it a whirl!

-ab