That title is as true as it gets. Have I ever told you how I lived in “the city” until I was sixteen? And then I moved to another city until I was nineteen? I did not grow up here in the backwoods of Northern California. I was/am as far a cry from a native farmer as one can get. Unless you grew up in New York City. Then you win.
While visiting my friend today, whom has goats, I tried my first ever sip of fresh goats milk. I had tried store-bought goats milk years ago, but this was the real deal. Like goats milk from today kind of real.
Meet Luna (black and white) and Bridgit (tan… and correct me if I spelled her name incorrectly Traci). I totally drank their milk. Their. Milk. That statement may seem completely normal to some of you, but again, I am still a little city-fied. Let me just say that I am a convert. That goat milk was so silky and smooth and clean tasting; I don’t know that I could go back to store-bought, boring cows milk again. And now I really really want goats.
Please excuse my school girl-like enthusiasm, but I brought home two quarts of goats milk… and made cheese! I made cheese! Using just a quart of fresh goats milk and a tablespoon of vinegar. Thanks to a quick recipe from Traci, I made cheese as soon as I walked in the door. Done! Here’s how you do it:
No Tears Fresh Goat Cheese
makes 1/2 – 1 cup of goat cheese
You will need:
1 quart goats milk (pasteurized is fine, but don’t use ultra-pasteurized)
1 tablespoon of vinegar (or lemon juice)
Salt to taste
Non-reactive pot: A non-reactive pot is important because certain metals, such as aluminum, will leach into the milk. Use a stainless steel pot to avoid this.
Wood or stainless-steel spoon with a long handle
Line a colander with four layers of cheese cloth or a flour sack towel. Gently pour the milk into the cheese cloth then gather the cheesecloth up around the curds and tie it into a bundle. A rubberband is also a good way to hold the cheese cloth together at the top.
Hang the bundle over a pot or jar or bowl so the liquid can drip out. You can do this by attaching the bundle to a wooden spoon or a ladle and setting the spoon over the top of the pot or jar.
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. The goat cheese should stay fresh in the refrigerator for 1 week.