Saturday, November 3, 2007
A photo story
I love goat cheese. My favorite is a simple recipe that was posted on "Down To The Roots " and I've used it several times. A dear friend of mine graciously provides me with goat milk on occasion (THANK YOU REBECCA!) and I almost always make this cheese, it's a bit more firm than ricotta but not as dry as feta.
First I measure out how much I have and then start it on medium heat.  I ready my vinegar & salt. I usually use 2 different thermometers, a candy thermometer and a digital one.  When it hits about 165F I add the vinegar and let it sit for about 30 minutes. I use a colander lined with cheese cloth (of course!) and let it drain most of the liquid out. Today I saved a little for some artisan bread starter.
 Afterwards I put the cheese, that's still a bit liquidy, into a bowl; add the salt, just a little and it seems to bring out the flavor of the cheese. Then I rewrap it in the cheese cloth and hang it for about 20 minutes.  Unwrap, plop it in a bowl & refrigerate.  Viola' Cheeeeese. Spreadable, delectable and oh so smooth. I use it to make my favorite breakfast (goat cheese & chicken omelet), spread on crackers or even on celery. Ooh, but this summer I discovered the best sandwich ever (I love sandwiches) artisan bread (lightly toasted), nitrite/preservative free bacon, garden fresh tomatoes and of course my goat cheese *swoon*. The recipe can be adjusted to make a ricotta style or crumbly feta cheese. |
Comments
Sunday, November 4, 2007 - Untitled Comment
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Posted by Friday, November 9, 2007 - Hello!
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Posted by Saturday, November 10, 2007 - Thank you!
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