Homemade Goat Cheese + Giveaway
Thursday, October 4, 2012 at 06:00AM 
Now I understand the cheesemaker. A person who has decided to devote their life to curdling milk and playing with it until it tastes completely different and utterly delicious.
Making your own goat cheese is addicting. Since I first made this recipe last week, I've already made goat cheese two more times. It couldn't be easier, and it's so satisfying. Three ingredients:
Goat's milk, lemon juice, and salt. You can't go wrong: just heat, mix, and hang to strain.
A tip from my boss, who happens to be one of American's best cheesemakers, is to let it hang at least two hours. A particularly succesful batch for me was the one I forgot about for seven hours. Squeeze to dry.
Now, my boss also happens to have a brand new cookbook out, and along with her I am giving away a free signed copy of her book to one lucky winner. Simply leave a comment below and, for an extra entry, tweet this contest using the handle @martibk, @BelleChevre AND the hashtag #tasiastable.
goat cheese
from Tasia's Table
- 1 quart goat milk
- Juice of 1 lemon
- Salt
- Cheesecloth or cotton kitchen towel (or Hakei shoe bag;)
In a heavy-bottomed pot, bring goat milk to a boil over medium heat. Take off the heat. Immediately stir the lemon juice into the milk. Let stand for a couple of minutes, so the milk can curdle. Lay out a cheesecloth (or a cotton kitchen towel) in a bowl. Pour in the milk-lemon mixture. The curds simply resemble curdled milk at this point so don’t worry that they will pour right through the cheesecloth— it will catch them. Tie the ends of the cloth together so it becomes a bag. Hang it on a wooden spoon and let the bag hang free. The whey should strain out of the cheesecloth for at least two hours. Before taking the cheese out of the cloth, squeeze the cloth to extract more liquid from the cheese. Transfer the cheese from the cloth to a bowl and season it with salt.
Here's a list of participating bloggers, all lovely, talented ladies!
diy, goat cheese, potluck, recipe, tasia's table
Reader Comments (8)
I never knew it was so simple to make goats cheese! There go my weekend plans--I'm making cheese! I have some local chestnut honey (one of my friend's grandfathers keeps bees) that I'm just dying to taste with homemade cheese. I'd love to enter the chance to win a cookbook, so please put me down for it. Thanks!
This cookbook looks like a lot of fun !
Me again! I've asked you for cookbook suggestions before, though that time was when I wanted specifically Basque cookbooks. Now, I'm just trying to broaden my array of cookbooks in general (since I've cooked almost everything on your blog multiple times now!) and was wondering what your suggestions might be for your favorite cookbooks! Thanks! Eskerrik asko!
goodgolly I just found her chevre cheesecake recipe...that is going to make one cheesecake fiend very happy. ;)
Hi Marti,
Do I make the cheese and the publish it? Is this what I sould do? Can I make from yogurth? At least I have an "estameña" (the properly cloth ;o)
PS: I will do it!
It's easier finding Belle Chèvre than goat's milk in my neighborhood. I like the idea of using it for cheesecake.
Thanks for the comments, y'all!
Meghan, bua, what a question! Cookbooks I have personally are mostly non-cookbooky. Larousse Gastronomique, Harold McGee, Life and Food in the Basque Country, Momofuku Milk Bar...they're all in the states so I barely remember them!
Janet and nik, I can vouch for that cheesecake.
And CARLOS! You are the randomly selected person who will be entered in the Tasia's Table potluck drawing. One winner from each blog will be randomly chosen to win the signed copy. Hope it ends up being you! And ps, you can't make the cheese from yogurt! well, you'll end up with something but it won't be Belle Chevre :)
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Thanks for the book recommendations! I love the Life and Food in the Basque Country one and Larousse Gastronomique but don't have the others!