Because it’s fun to learn new things, and because it makes for more interesting conversations back at the office on Monday, we’re giving you Sunday School, a column where you can learn to make new things.
Our first lesson: How to make goat cheese.
How do we know how to make it? Nicole Kramer, the founder of FARMcurious.com, showed us how to do it at Pot and Pantry today.
Here’s what you need:
You can buy a kit for approximately $25, or you can make your own kit using individual colanders, cheesecloth or butter muslin, and cultures.
You’ll also need a bowl and spoon, a ladle, a big container to strain your cheese in, and some fresh goat milk.
Having second thoughts on whether you can handle this? Here are some words of wisdom from Kramer, who still has a day job doing business development for a media company: “People think cheese is this mysterious and chemical thing. I’m not a trained chef. I don’t have a restaurant background. If I can make cheese, you can make cheese.”
Why make your own instead of going to a store and grabbing some packaged cheese? Because it will taste better than anything store-bought, Kramer says, and goat cheese is cheaper to make than buy.
Kramer’s number one tip? Buy the freshest milk you can find. That means raw or pasteurized milk, no ultra-pasteurized, because curd won’t develop properly.
Ready? Let’s start.
Heat milk to 86 degrees Fahrenheit in a non-reactive (no aluminum) pan or bowl.
Stir chèvre culture into warm milk.
Cover and let set for 12 to 20 hours. The curd should separate from the whey (that’s the watery liquid).
Ladle the curds and whey into a strainer lined with butter muslin (or cheesecloth doubled up) and let drain for 8 to 12 hours, depending on how moist you like your cheese. If you put it in the fridge, it can drain faster. If you have time, leave it out at room temperature.
Remove drained curds and mix in salt to taste. You can also add Herbes de Provence, thyme, black pepper, lavender flowers, red chili flakes or nuts and seeds.
Enjoy!
Questions? Leave us a comment here and we’ll try to help.