How to Make Goat's Cheese: Accidentally or Purposefully

Sometimes happy accidents happen in the kitchen. The other day I was heating some goat's milk for a beverage when I suppose I turned my back for a moment too long and it started to give off a sour smell and curdle. My boyfriend leaped at the stove, pushed off the burner and sulked for a split second as his tea would now have to wait and we would have to throw away the "milk." "No!" I screamed as I started shuffling through the cupboard for the cheesecloth, "I'll make cheese I said." Puzzled and unbelieving of my prowess he resumed his position in front of the computer (he's a software engineer and rarely gets up from that chair other than to turn off my boiling water, soup, milk, noodles, etc.). Thankfully he is there for that task.

As it turns out I am capable of making cheese - you are too! - and it's actually a fairly hassle free recipe, as it practically makes itself. Ahh the wonders of nature's products.

My first homemade cheese on top of my homemade whole wheat bread. Not too shabby.

As I mentioned, my cheese escapade was by chance, the measurements had nothing to do with the intention of making goat cheese, but that's what I ended up with and the taste -with some added salt, herbs and a good Spanish olive oil- was lovely. While it can be more complicated with thermometers, ph tests and rennet, it can also be as simple as milk, lemon juice or vinegar, a pinch of salt and cheesecloth. Please note that using milks pasteurized at lower temperatures, and/or milk that has not been homogenized will work best, and a raw milk even better! 

That being said, if your intention is to make cheese, I suggest you follow these fabulous bloggers' recipes: 

A little more instruction, but comprehensive and likely delicious! Recipe at She Simmers 

Less difficult, actually easy; much the consistency and look that my cheese had. Recipe at ZenKimchi Korean Food Journal 


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