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Article: Making a spoonable cheese from goat's milk. It has a tang like yogurt or sour cream. (recipes)
- Article from:
- Sunset
- Article date:
- July 1, 1985
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Copyright informationCOPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The light, fresh tang of newly made goat's-milk cheese (chevre) is a treat for the cook who is willing to wait a few days and let nature take its course. You'll enjoy this cheese if you like dairy products with a cooling sharpness, such as yogurt, sour cream, or even creme fraiche.
The process--from milk to cheese
Making the cheese is quite simple. Buy goat's milk (available at health food stores), warm it, add buttermilk to culture the milk, then set the mixture aside for several days. The milk will thicken or clot to make soft curds. Using a cloth-lined colander, drain the clear whey off the curds. A few days later, you have fresh cheese as soft as yogurt or ...
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......ruh; SHEHV), cabra, capra or simply goat cheese there is a staggering variety available...think of the French when describing goat cheese, the Greeks and Romans were responsible...velvety inner paste. If this werethe first goat cheese people tasted, I believe there would...
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