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Homemade Goat Cheese With Basil and Garlic

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Ingredients

  • 4-1/2 cups (1 L) goat's milk
  • 2 tbsp (30 ml) distilled white vinegar
  • 2 heaping tsp chopped basil (fresh or frozen)
  • 1 large garlic, minced
  • salt to taste
  • a couple of tbsp's of whey (optional)

Details

Preparation

Step 1

Pour the goat's milk into a medium pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil.

Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.

Line a colander with a double layer cheesecloth (I used a clean dishcloth - you may need to double it if using it). Pour the curdled milk into the cheesecloth to separate the curds from the whey.

Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can.

Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover and refrigerate till cold. If it is too thick, then thin it out with some of the reserved whey till you get a spreadable consistency.

Makes just over 1 cup.

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