It has been some time since I last posted. I’ve had some medical issues but I’m doing a little
better now and trying to get back to my passions. Anyone who knows me knows just how much I
value my time in the kitchen, creating, exploring and producing. Sooooo……
The other day I was given a quart of Organic Goats Milk and
decided I couldn’t let it go to waste, so after a bit of internet research I
found this:
I love fun, easy and tasty food and this was all of those. Needless to say my only experience with goat
milk was 27 years ago when my youngest daughter developed milk allergies and I was
forced to find alternatives. She seemed
to enjoy it so that was a plus. I would
never give my child something I hadn’t tried first and I was a little hesitant
to say the least. To me it was a little
grassy and earthy, if that makes sense. But it was palatable and I figured if
she didn’t like it I would find something else. Long story, sorry.
So anyway…. I set out to make this cheese. I had everything on hand so that was a
plus. However, it does take a bit of
time, not much, 2 hours. The quart yielded
1 cup. I must admit I expected a bit
more. But I certainly was NOT
disappointed in the flavor. As I was
traveling through the process I thought I needed to step it up a bit and text
my oldest daughter, because
she has a fabulous sense for these kinds of things. I asked if she thought a particular herb would be better than another and she suggested rosemary. I happened to have that in my little window herb garden.
Once the cheese was complete, I refrigerated it for 2 days
because after reading about it I figured it would make it that much better. Today I placed a small amount on a butter
style cracker, my taste buds danced with joy.
I proceeded to have another and yet another. JOY!!! I’m so glad I did this! I encourage you to try to make your own
cheese and enjoy the fruits of your labor. If you do, let me know what you
think.
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