Goat Cheese (chevre)

INGREDIENTS

INSTRUCTIONS

Source: St Mary Mead Archives  Yield: Approximately 2 lbs.  Slowly heat
the goat's milk in a double boiler to a temperature of  85:F. Add
buttermilk. Stir thoroughly, and then cover the milk. Let  it sit for
as long as 24 hours (I remember liking it at about 16  hours or so; the
longer it stands the tarter it will be) at a room  temperature of 65:F.
If the curd has not set by then, set pan with  milk back into the
double boiler at a lukewarm temperature for a  couple of hours.  The
curd should form a mass that is seen to be separate from the  clear
whey (the whey, by the way, can be used in baking bread or  rolls).
Take a flour-sack towel and pour curd into it. Tie corners of  the
towel so that it forms a bag; then hang it over the sink to  drain. I
used to have shelves that overhung the sink--I just put the  bag on one
of the coffee mug hooks!  After 6 hours (or longer, depending on the
firmness you're going for)  salt the curd to taste and flavor it you
want to. Flavoring agents  can be chopped garlic and mixed fresh herbs
(maybe even a little  lemon rind).  If unflavored, you can use the
cheese in any recipe calling for  cottage cheese or ricotta.  Posted to
JEWISH-FOOD digest V96 #108  From: Brian Mailman <bmailman@hooked.net>
Date: Mon, 23 Dec 1996 10:36:48 -0800

A Message from our Provider:

“Forbidden fruits create many jams”