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.