Back to Basics: Culinary Fundamentals (Goat Cheese)

Today I’m exhausted.

I felt like looking at this gorgeous summer shot of the sun. Why? Well, because I haven’t seen it in a few weeks. I thought it might perk me up a bit. I think it’s working.

December is here and that means a lot of busy weekends, exhausting work days and shopping and decorating until I can’t take it anymore. Wanna see proof?

Ahhhhhh!! That’s our living room after hours of digging through boxes (more than I remember)  of last year’s Christmas decorations. Apparently we made out like bandits during after Christmas sales and this year there was even more to find room for in our Great Room.

On top of all the Christmas hoopla, little Isla (remember our wee baby?) is just in that first stage of crawling and almost ready to start solid foods. Needless to say we’re losing some sleep at night and precious energy during the day running after her. Not to mention that I’ve also committed myself to an insane (literally!) workout regimen each morning. It’s called, wait for it…Insanity. I am dripping with sweat by the end of it and I love it, but it does zap my energy a bit.

In any case, all the trauma I’ve been experiencing in the past few weeks has suddenly vaporized this afternoon when I made the following recipe. That’s right, I did it all in an afternoon and you can too. Perfect for impressing friends at holiday gatherings. It will go something like this:

Party host: “Oh. You brought goat cheese and crackers?”

You (Overly proud): “Why yes I did. Do you like it?”

PH: “Well, I love goat cheese. I buy it all the time.”

You: “Well, this one is different.”

PH: “Oh?” (Mumbled, mouth full of cracker and fresh goat cheese.)

You: “Yes. I made it this afternoon.”

PH: “What? You made it? Amazing!”

Or something like that anyway.

Impress friends and family by making your own goat cheese. Bring it to parties, gatherings or office get togethers. Wherever you bring it, make sure to gloat appropriately.

One Year Ago: Lamb Stew

How to Make Goat Cheese (Chèvre)

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cooking time: 15 minutes



Equipment you’ll need:

  • saucepan
  • thermometer
  • colander
  • cloth or cheesecloth
  • large bowl (larger than colander)
  • plate that fits into colander
  • heavy can or other item

1 litre goat milk
1 cup buttermilk
Juice of 1 lemon (2 tbsp, divided)
1/2 tsp sea salt
1 tsp Herbes du Provence (or other herbs if desired), optional

1. Line the colander with the cheesecloth and set into a large bowl to catch the whey.
2. Pour goat’s milk and buttermilk into a medium sized saucepan with thermometer attached (alternatively you could take a reading every now and then if you don’t have a clip on thermometer).


3. Set heat to medium. Bring the milk to between 170°F-185°F. When the milk begins to bubble slightly and begin to curdle, remove it from the heat.
4.  Add 1 tbsp of the lemon juice and stir, you should see lots of curdle-y goodness now.


5. Bring the heat down to 120°F. Ladle the curds into the cheesecloth lined colander and drain the whey into the bowl.
6. Either save the whey for goat-y protein shakes or toss it.


7.  Tie the top of the cheesecloth as tight as possible and secure it with string or an elastic. Place a plate on top of the cheesecloth and weigh it down with the can or other heavy item.
8. Place in refrigerator for 2 hours to drain.
9. Remove from fridge, scrape into bowl and season with salt and herbs if using. Stir in 1 tbsp of lemon juice.
10. Use immediately or return to fridge and allow the flavours to intensify over the next 1-2 days.
11. Will keep for up to one week in the fridge.

Recipes to use your delicious goat cheese in:

Caramelized Onion, Fig, Mushroom and Goat Cheese Pizza With Truffle Oil on a Grilled Whole Wheat, Rosemary Thin Crust on Guilty Kitchen
Prosciutto Wrapped Figs on Guilty Kitchen
Spinach Salad with Blackberry Vinaigrette on Guilty Kitchen
Roasted Beet Salad with Horseradish Cream on Guilty Kitchen
Chèvre and Spinach Stuffed Chicken Breasts on Guilty Kitchen

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