Saturday, May 08, 2010

Homemade Goat Cheese

I have my computer back! Hooray! And now that I have all my links and everything, I can update once again. Hopefully I'll be able to catch up on my backlog of lovely, tasty things very soon. And hopefully you will like them.

I made goat cheese a few weeks ago and this is going to be a brief post because I was really unimpressed with the results. The original recipe (here) did make it sound amazing and it all looked beautiful. I found the link on Renai's blog and thought why not? The answer is because the results are eh.

I used sage and more garlic than the original asked for and ended up with slightly creamy garlic-sage. I had to add most of the drippings back in. The texture was mostly fine, but that tang, that thing that you look for in a delicious goat cheese, or really any goat cheese, just wasn't there. Perhaps if I used a different goat's milk (I got mine at TJ's) or something like that, it would've been better, but mostly it just seemed like a waste. Renai and I talked about it and it is a fun experiment and your results may differ, but I wouldn't recommend it.


Renai said...

I wonder if it comes with age also, but even the fresh chevre I've bought at the farmers market has that tang. We are clearly not destined for cheese making!

Becca said...

I guess not!

Related Posts Plugin for WordPress, Blogger...