11.6.15
Aerial view of a white plate with toast topped with goat cheese and chives, with a small goat cheese bowl nad spreading knife next to it on the plate
  • Aerial view of a white plate with toast topped with goat cheese and chives, with a small goat cheese bowl nad spreading knife next to it on the plate
  • Front cover of the book The Year of Cozy by Adrianna Adarme

Every now and then we stumble on a simple recipe that makes us look (and feel) like goddesses in the kitchen. The ones that require very little to whip up and yet impress everyone who arrives at your table. This homemade goat cheese recipe is one of those. Found inside blogger Adrianna Adarme’s new book The Year of Cozy, this gorgeous, useful recipe make us feel like culinary goddesses. It’s just one of the homemade wonders found inside the book, from DIYs to entertaining ideas. Here’s Adrianna’s delicious take on one of our favorite cheeses…

Making my own cheese feels so fancy. I want you to feel fancy too! Goat cheese is simple. It can be made with lemon juice and a bit of salt. How is this different than store-bought goat cheese? I’d say it’s creamier and less dense than what I’ve purchased at the grocery store. Plus, when you make it at home, you can add whatever you want. I love folding in a bit of fresh herbs and then putting this cheese on everything I can get my hands on.

I love this goat cheese as is, slathered on a piece of bread, but if you’d like to make it a bit more interesting, I’ve added a couple of ideas in the recipe below.

Tip: Fresh goat’s milk can often be found at your local farmers’ market, Trader Joe’s or Whole Foods Market.

Homemade Goat Cheese
Makes 1/2 cup

Ingredients:

1 quart fresh goat’s milk
6 Tbsp lemon juice (from about 2 large lemons)
1 tsp salt

Directions:

Place a medium saucepan over medium heat and add the goat’s milk. Heat the milk to 180°F and then immediately remove it from the heat and mix in the lemon juice and salt. Allow the mixture to sit for 5 minutes, until the goat’s milk slowly begins to coagulate.

Line a sieve with 4 to 5 layers of cheesecloth and place the sieve over a large bowl. Slowly pour the goat’s milk mixture into the cheesecloth. If too much whey begins to gather on the bottom of the bowl, dump it out so the cheesecloth isn’t sitting in the whey. Drain for 1 to 2 hours.

Gather the cheese in the cheesecloth and lightly squeeze it so any extra moisture drains out.

Lavender-Honey Goat Cheese: After the cheese is made, immediately fold in a teaspoon of fresh lavender and a tablespoon of honey.

Herbed Goat Cheese: After the cheese is made, immediately fold in 2 tablespoons of finely chopped fresh dill, chives, or flat-leaf parsley.

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