Welcome to the Tales of a Kitchen Witch Blog.
I’ve always wanted to try my hand at making cheese, but I’ve found the whole “curdling milk” thing to be intimidating. My mom was here for Thanksgiving, and she was really excited to find goat milk at the grocery store.
She only had one glass before she left, and I hate wasting food, so I had to find something to do with the rest of it. I looked up how to make goat cheese, and I was so surprised at how simple it is to do! All you need is lemon juice, which I always have on hand (once a henna artist, always a henna artist!) in my kitchen pantry.
You will need:
1/4 cup of lemon juice
1 quart of goat milk
linen or cheesecloth
sieve or colander
1.) Fill a medium sized saucepan with goat’s milk. Heat it slowly until it reaches 180°F. Make sure you keep an eye on it and give it a stir now and then. It shouldn’t take more than about 15 minutes.
2.) Once the temperature hits 180°F, remove from the heat and stir in the lemon juice. Let it stand for 30 seconds or so. You won’t get big curdles, but it will thicken up a little bit.
3.) Line a colander with flour sack muslin or several layers of cheesecloth and spoon in the milk. Then tie up the four corners of the cloth and hang it on the handle of a wooden spoon (I hung it from the cupboard door) over a bowl to catch the whey.
4.) Allow the whey to drain for one to two hours until a soft, ricotta-like consistency is reached.
5.)Transfer to a bowl and fold in salt and other herbs/flavors of your choice. Some ideas: dried cranberries and nuts or honey or fresh garlic/thyme/basil all would be divine.
It will firm up a bit in the fridge.
I made some the other day with basil, garlic, and thyme to mix into pasta and vegetables. It was heaven. Today I’m serving mine with orange marmalade and candied nuts on toasted slices of french bread. I got the idea from my friend Dee, who always puts together food in the most delicious ways!
Now that I know that there isn’t anything to be afraid of I am looking forward to making my own paneer and maybe some crockpot yogurt. It’s a whole new world in my kitchen.