You might have noticed me mention this on Facebook last night, but goat cheese is one of my comfort foods. Considering the fact that, much unlike string cheese and Velveeta, I didn’t grow up with this sort of dairy in our household, I’m not sure how that happened. Nevertheless…
When I saw a segment on Rachael Ray the other week that showed a tutorial on how to make your own goat cheese, I nearly fell over. Making Brian watch the recording with me, I announced how convinced I was that I could do this myself.
Last night was Attempt #1.
Not bad for a first round.
While the end result isn’t as salty as I’m used to goat cheese being, I’m not sure if that’s because it’s a homemade process, if it’s because I chose to use vinegar over lemon juice (both are acceptable) or what. But I plan on making some tweaks here and there.
You’re probably all going to get goat cheese for Christmas. (I’m sure my mother-in-law is cringing right now. Love you, Donna!)
Here’s a summary of the process, but Google the steps for more specifics and quantities if you want to try this at home. As I understand it, it’s the same process for whole cow’s milk, too.
- Bring milk to a simmer.
- Add lemon juice or vinegar.
- Bring back to a simmer.
- Remove from heat and leave it alone for 15 minutes.
- Hang to drip dry.
- Enjoy in the morning.
That’s how I hung my cheese to dry.
So, yeah, a little less salty today and perhaps a touch rubbery. But it LOOKS like cheese and it SMELLS like cheese and it mostly tastes like cheese, so I think I’m on the right track.