Homemade Herb Crusted Goat Cheese
It has been a few years now that I am VERY much into homemaking my own cheese. I regularly make ricotta, cream cheese, sour cream as well as butter! It is SO easy and convenient, specially if you live in China and you have to pay an arm and a leg for a tiny piece of not very well made ricotta or for some low quality butter!
This time I made a soft and creamy goat cheese coated in fresh herbs! The recipe is very simple and just requires a few steps.
- 1 liter of full fat goat cheese
- 1/4 cup fresh lemon juice
- 3 tbsp. minced fresh herbs (theme, parsley, rosemary, basil, dill)
Slowly heat the milk on the stove until it reaches 180 – 185 F degrees. Gentle bubbles should be forming and the surface will look foamy. Turn off the heat.
Stir in the lemon juice then let the milk sit for 10 minutes. The milk should curdle and become slightly thicker on the surface.
Line a colander with two layers of cheese cloth. Gently pour the milk into the cheese cloth then gather the cheesecloth up around the curds and tie it into a bundle.
Hang the bundle over a pot or jar so the liquid can drip out.
Let the cheese drain for at least 1 1/2 hours. Scrape the cheese into a bowl. Stir in salt and/or other ingredients to taste.
Use your hands to pat and shape the cheese into a small wheel or log. You can also use a cookie cutter as a mold to shape the cheese.
The flavor and texture of the cheese usually improves a little bit if you refrigerate it for a few hours before serving. Chop up a mix of fresh herbs
and roll your cheese so that it gets all coated.
The goat cheese should stay fresh in the refrigerator for 1 week.