I’ve written before about how easy it is to make goat cheese, but it is worth another post, especially one with pretty pictures! For a few years now, I’ve made goat cheese to give as holiday gifts to close friends. After getting rave reviews from recent recipients, I was reminded again that people should know just how incredibly easy this is to do. It may sound and look impressive (and maybe I should keep people in the dark so they continue to think I’m amazing!), but really, a monkey could do this.
The biggest hurdle (and it’s not very big) is getting the main ingredients: goat’s milk and the chèvre culture. Other materials you will need are a thermometer, colander, slotted spoon and butter muslin (or cheesecloth). If you’re lucky like me and live in Maine, you can likely get fresh unpasteurized goat’s milk at your local farmers’ market (I get mine from Mainely Poultry for $5 per 1/2 gallon) or possibly a health food store/co-op/purveyor of local foods. Culture can come from a number of different sources. I use New England Cheese Making Supply. It works well to start a batch before going to bed at night and then letting it drain over the course of the next day. By that evening, it’s ready to eat! Just so you can see how easy it is, here are instructions based on those from New England Cheese Making Supply (I’m not sure why they left out the “let your spoiled cat lap up the leftover milk” step):
1) Heat 1 gallon of goat’s milk to 86° F.
2) Add 1 packet C20G (the culture) and stir.
3) Cover and let set at 72° F (it will still come out fine if it’s a bit cooler than this) for 12 hours.
4) Ladle curd gently into a butter muslin (or cheese cloth) lined colander.
5) Hang and drain for 6 to 12 hours (depending on desired consistency).
Yup, that’s all there is to it. Once the cheese has drained, you’ll want to mix in a teaspoon or two of sea or kosher salt per gallon of milk to bring out the flavor (and slow the growth of bacteria), and you can add other herbs or spices too. For the holidays, I sprinkled rosemary and red pepper flakes on the surface of the rounds for a festive feel. If you’re giving them as gifts and want to get all Martha Stewarty, you can create a cute label and package too!
Probably because it’s so much fresher than what you would buy from the store, the taste is remarkable. And if you find a reasonably priced source of goat’s milk, it’s definitely financially worth it to make your own…especially when you have a bit of a cheese addiction. Not that I’m speaking from experience or anything. A gallon usually makes 5 or 6 rounds about 2½ inches in diameter. I doubt it will still be sitting in anybody’s fridge for very long, but it seems to hold up very well even 10 days later. Give it a try! It’s easy and satisfying, and you’ll impress the hell out of your friends.