Last week we made a couple of batches of Chèvre. We ate all of it and decided to try another soft goat cheese. The recipe says it is a basic goat cheese for beginners. That's what we are in this endeavor. We purchased the book shown in the photo below that is very simple to understand.
We followed the directions and after a day the curds had formed in the pot.
Tricia scooped out the curds and set them in a strainer to allow the excess whey to drain out below.
We set it aside to allow the cheese to drain for 2 days.
After the cheese has drained for a while, it shrinks down a bit.
We picked some fresh dill we have growing on the back patio and cut it up.
The dill is folded into the fresh cheese along with coarse salt.
We put it into a strainer to allow for additional drainage.
The one pound round of soft goat cheese is done! We ate it on matzos and toast. It was delicious and we quickly ate the whole thing followed by another after that.
We like this even better than the Chèvre. We currently have a gallon and a half of goat milk in the fridge. We'll be making more and more of this. Like I mentioned, we'll also make some cajeta (goat milk caramel) soon. I can't wait for that.
No comments:
Post a Comment