Monday, January 10, 2011

Goat Cheese

Well, I've finally done it.  I made goat cheese.  It's a ricotta really - same steps I used as when I made the cow's milk ricotta, but I added salt, garlic & herbs de provence to this batch once the whey had drained out.
It's the same grainy, loose sort of crumble, which is. . . . disappointing.  Don't get me wrong, the cheese tastes nice, it's goaty and herby and light and very fresh tasting.  It's just not And the Heavens Parted And The Light Shone Down And The Angels Sang kind of good.  Which is what I'm going for.
Next step - chevre. 
I mean, did I really think great cheese was as simple as adding lemon juice to heated milk?!  Or that I'd magically knock it out of the park on my first go?
(And yes, I'm as guilty as the next guy for referring to chevre as goat cheese, as if that's the only kind.  That's like saying cow cheese, I understand, and yes, I am ashamed).

Note: New England Cheesemaking Supply Company is a great resource.  I just bought a starter kit and some chevre culture from them.  I mean, they've been doing this almost as long as I've been alive - I figure they know what's up.

And to that end, I do believe this woman is my future, if that one post is anything to go on.


Quinn said...

I made chevre a few weeks ago. It was a little bland, so (don't tell) I mixed it with a little store bought cheese to give it a little extra oomph and then it was great. I bet yours will be great!

Rogue Designs said...

The ricotta style goat cheese did turn out well after sitting overnight and allowing the flavors to blend - I added salt, garlic, lemon juice and herbs de provence. Yum!