I made my own raw goat cheese from scratch! The amazing Patrick brought over some raw goat’s milk from one of his farm friends and that’s where it all began…
And now I can say I’m totally digging this homemade goat cheese, it’s deliciously addicting –at least for me. We’re back from California, hence the previous sentence using words such as “totally digging.”
I had a wonderful time in Los Angeles working with The Almond Board to promote healthy eating. I also had so much fun meeting so many of you at the book signing at Erewhon! Finally, hanging with my parents was great and very relaxing. Many delicious salads were made together and much fresh California fruit was consumed. Great trip all around!
Here’s my recipe for homemade goat cheese. Enjoy!
Homemade Goat Cheese
- ½ gallon goat’s milk (I used raw from a friend of a friend’s farm)
- 10 grams (2 packs) yogourmet yogurt starter
- In a large saucepan, heat milk to 110°, stirring constantly
- Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds
- Blending the milk removes any clumps that the yogurt starter may form
- Pour milk into yogourmet yogurt maker and turn machine on
- Leave yogurt in machine for 12 hours, longer is ok too
- Line a colander with cheese cloth and place the colander on a bowl
- Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator
- Lift cheese cloth off of colander and scrape creamy cheese off onto a plate
- Transfer creamy cheese into a 2 cup mason jar
- Serve with Rosemary Crackers
My goat cheese was just a tad less firm than the kind you can buy at the store, though I think if I had strained it longer I could have gotten it more firm.
I’m sure you can make yogurt without all the gadgets I mention above, though you’ll probably need to do an Internet search for some alternative directions –this is my method and the one that I am familiar with. If anyone else has other methods, feel free to chime in with a comment.