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Goat Cheese

Recipe Date:
October 28, 2014
Serving Size:
2
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 Quart fresh goat's milk
  • 2 Meyer lemons, cut in half, juice and zest
  • 1 tsp Kosher salt
  • 2 tbsps Basil or herb pesto
Directions

Bring 1 quart of Goats Milk to a simmer, (just below a boil).  Pour in the juice from the lemons and the salt.  Turn off the heat.  Let it sit for 2-3 minutes and stir slowly with a wooden spoon for 1 minute.  Set up bowl with a colander lined with cheese cloth.  Pour the cheese into the colander.  The liquid that runs through should be poured out.  Let sit in cheese cloth for a few minutes and then pull together cheese cloth to be able to tie the top.  Cool in the refrigerator for 1 hour.  Serve with basil or herb pesto and a sprinkle of lemon zest sliced warm bread.  

Equipment needs:

  • Cheese cloth
  • Colander
  • Bowl
  • Soup pot
  • Wooden spoon 
  • Cheese grater