Tag Archives: goat cheese

Introducing…the Entertainer’s Cheese Kit and Cheese Tasting Kit!

We’ve been busy creating new and exciting kits with Willams-Sonoma this season. Check out these two beautes!

The Entertainer’s Kit makes creamy goat cheese and includes raw Portland honey by Bee Local, fragrant lavender, rosemary and rainbow peppercorns so you can create wow-inducing party cheeses with ease.

The Cheese Tasting Kit makes ricotta, mozzarella, fromage blanc and goat cheese-  make one cheese with several special flavors or make all of the cheeses to create a fun cheese tasting platter. Either kit is great for a budding hobbyist or skilled chef. Unique and fun gifts that will surely mean yummy cheese for you :)!

Stay tuned for two more UCC exclusive kits launching in the next day or two…

Entertainer's Chevre Cheese-Making Kit 

Submit Your DIY Cheese Videos!

It’s spring and that always means new projects and new energy for me. It also means lots of farm fresh milk!

Wheatsville Co-op in Austin Texas made this video  of themselves making our creamy goat cheese with some of their local milk- it’s adorable and instructional.
goat kit with cheese
When they shared it with me, it gave me an idea! Instead of adding more how-to videos to my ever-mounting list of projects, why don’t I just share the videos YOU make with my kits?!

So, I challenge you little cheesemakers. Make a good instructional video using any one of my cheese kits and send it in to me (contact page). If I post it, you will get a $20 credit in my Etsy shop. Don’t get your feelings hurt if I don’t post it. I just want to make sure that you are actually teaching people what they need to know, since I will ultimately be helping them with questions! 🙂

I will post the instructional videos in a special section of tutorials on my site, but I love troubleshooting videos, bloopers, outtakes, dirty faced kids and baby goats so send any and all video links and even photos for a different section.  This is not a contest and there is no deadline. It will be ongoing  until I think we’re covered.

I’d suggest posting your video on YouTube, Vimeo or similar. Then I can just link to it after you put it out into the world. Ok, go be a cheesemaker, teacher and a filmmaker! I can’t wait to see what you come up with, happy spring! Claudia

ps. if you don’t know where to find fresh milk, enter your state and city into www.realmilk.com and see if you have some nearby.

Simple Creamy Goat Cheese

Goat cheese, or as the French say it, Chèvre (shev) is a deliciously tangy addition to almost any dish and is perfect eaten simply with crusty bread or fruit.

You can now whip it up in less than an hour (plus some optional wait time) and customize it with herbs and spices for endless variations. This tangy cheese makes a wonderful treat to take to a dinner party but be careful, you’ll start getting requests!

 

Stack of chevre wheels

It's easy to customize your chevre!

 

Simple Creamy Goat Cheese 

Ingredients:

half gallon of goat milk (2 quarts)

1 tsp citric acid (to purchase citric acid or a complete goat cheese kit visit our SHOP.)

1 tsp Cheese salt (to taste)

1 tsp Herbs de Provence (optional)

Supplies:

Large pot- at least 4 quart

Butter Muslin (fine cheesecloth)

Colander

Large Slotted spoon

Cheese Molds


YIELD- About ¾ lb


Step 1- Measure the citric acid into ½ cup of water and stir.

Step 2- Pour your milk into the pot, pour the citric acid solution and salt into the milk and mix thoroughly.

 

Curds and Whey

Curds and Whey

 

Step 3- Heat the milk to 180°F-185°F (do not allow to boil). Stir often to prevent scorching. You will see coagulation (white and yellowish separations), turn off the heat.

Step 4- Allow to set undisturbed and off the heat for 10-15 minutes. Line a colander with your fine cheesecloth and gently pour or scoop your curds into the colander to drain out the whey. Once most of the whey has drained out, sprinkle in your salt and blend in gently.

 

Curds, no Whey

Curds, no Whey

 

Step 5- Mix in your herbs (or you can coat the shaped wheels later instead) and stir minimally.

Step 6- Spoon your curds into the cheese molds. Press just enough to evenly fill the molds. Place the molds on a flat pan so any extra whey can drain. Drain 10-30 minutes or to your desired consistency. If you have more cheese, drain in it the cloth for a “bag cheese.“

 

Chevre Draining in Molds

Chevre Draining in Molds

 

Step 7- Gently but firmly unmold (hold upside down and tap out) your cheeses and enjoy! If the cheese sticks, you can cut small pieces of your cloth and line the molds next time. If you don’t have molds, you can alternately just shape the cheese into a log with the help of wax paper. Cover and store in the refrigerator up to a week.