Word on the street is that it's tremendously easy, and completely worth the effort, as it will surely exceed your expectations. I will absolutely try this!
Homemade Goat Cheese
Feel free to experiment with the herb(s) of your choice. Be careful not to drain your cheese for too long, as it may begin to dry out and lose that supple, creamy consistency you’re going after. If you do happen to lose track of time, reserve the whey “drippings” and fold, 1/4 tsp at a time, back into the cheese until you reach your desired consistency.
Ingredients- 1 quart pasteurized goat’s milk (avoid ‘ultra’-pasteurized)
- 1/4 cup freshly squeezed lemon juice
- 1/2 clove freshly grated garlic
- a few pinches herbs de provence
- freshly chopped parsley
- coarse salt, to taste
Method
In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds. If milk does not curdle, add a little more lemon juice.
Line a colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up and tie the four corners of cheesecloth together and hang on the handle of a wooden spoon, set over a stockpot or very deep bowl. Allow to drain until the consistency of slightly dry cottage cheese is reached, about 1-1.5 hours. Transfer to a bowl and fold in salt, herbs and garlic. Serve immediately atop warm crostinis. Can be stored in an airtight container, refrigerated, up to 1 week.
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