Simple Fresh Goat Cheese Recipe
Delicious cheese is easier to make at home than you might think. Try this recipe from Lisa Schwartz's "Over the Rainbeau" book -- it's surprisingly simple, and wonderful to make with kids.
The Martha Stewart Show
- Yield Makes 8 to 10 ounces
- 1 quart goats' milk
- Juice of 2 lemons
- Coarse salt
- Finely chopped fresh herbs, such as parcel and lovage (optional)
- In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
- Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.
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