Simple to make goat cheese
Heat milk to 86F in a stainless steel pot.
Sprinkle in packet of Chevre culture and allow to re-hydrate for ~2 minutes.
Using a straining spoon, gently stir the culture into the milk using a Ferris wheel motion.
Cover and let sit at room temperature for 12-20 hours (warmer air temps require the 12 hours and colder temps require 20 hours - at temperate climates of 70 - 75F, about 16 hours is enough).
The curds should have separated from the whey. Ladle the curds into butter muslin and allow to drain at room temperature for another 8 - 12 hours.
Add salt to taste and possibly add other flavors (I tried cracked pepper and thyme). You can then put the curds into cheese forms to give the cheese some shape.
I also tried chili flakes and honey after I had formed the cheese into the shape I wanted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pound (4g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1744.1mg | 60 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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