Homemade Goat Cheese With Basil and Garlic

I recently found this recipe for herbed goat cheese and I have lost count of how many times I have already made it. It is THAT good! It is similiar to making ricotta, but I find this recipe to be much quicker and easier (maybe because I scaled it down from the original version).

The tanginess of the goat's milk mingles well with the garlic and basil. The longer this sits, the more intense the garlic becomes. This is truely a garlic lover's delight! It's very easy to make, too. Just heat up the goat's milk, add vinegar, and wait for it to curdle. Then strain it, add garlic, basil, and finally, season with salt. This is best when served chilled.

We love this on salted crackers, but you can use it as a dip for veggies or as a spread on bread. There's no need for me to mention an expiry date because it will be gobbled up in one sitting.  :-)

Homemade Goat Cheese With Basil and Garlic
(adapted from allrecipes.com)

4-1/2 cups (1 L) goat's milk
2 tbsp (30 ml) distilled white vinegar
2 heaping tsp chopped basil (fresh or frozen)
1 large garlic, minced
salt to taste
a couple of tbsp's of whey (optional)

Pour the goat's milk into a medium pot. Cook over medium-high heat until small bubbles form, and  the milk becomes foamy. Do not bring to a boil.

Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.

Line a colander with a double layer cheesecloth (I used a clean dishcloth - you may need to double it if using it). Pour the curdled milk into the cheesecloth to separate the curds from the whey.

Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can.

Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover and refrigerate till cold. If it is too thick, then thin it out with some of the reserved whey till you get a spreadable consistency.

Makes just over 1 cup.

Buon appetito!

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