Homemade Herbed Goat Cheese

By KeyIngredient

Ingredients

• 1 quart pasteurized goat’s milk (avoid ‘ultra’-pasteurized)
• 1/4 cup freshly squeezed lemon juice
• 1/2 clove freshly grated garlic
• a few pinches herbs de provence
• freshly chopped parsley
• coarse salt, to taste

Details

Servings 1
Adapted from kissmyspatula.com

Preparation

Step 1

In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds. If milk does not curdle, add a little more lemon juice.

Line a colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up and tie the four corners of cheesecloth together and hang on the handle of a wooden spoon, set over a stockpot or very deep bowl. Allow to drain until the consistency of slightly dry cottage cheese is reached, about 1-1.5 hours. Transfer to a bowl and fold in salt, herbs and garlic. Serve immediately atop warm crostinis. Can be stored in an airtight container, refrigerated, up to 1 week.