Milk heated to just the right temperature, then mixed with a starter culture, is the basis for the stunning and endlessly diverse array of cheeses found across the world. To me this is not just extraordinary; it’s alchemy… food alchemy!
We’ve all been conditioned to buy our cheeses at the market. But you may have noticed—whenever it’s possible, I love making the food my family eats in my own kitchen. Don’t worry; I won’t be tackling (or publishing) Camemberts or aged cheddars any time soon—I’d rather purchase those gems from local artisans. But when it comes to fresh cheeses, the work is worth it. You just cannot compare a homemade cheese to the plastic-wrapped stuff found in supermarkets.
I started making my own ricotta a couple of years ago, and I’ve never looked back. Then my interest expanded to include fresh goat cheese. Now I’m experimenting with other fresh cheeses (fromage blanc is next!). I find it to be pure joy.
This fresh goat cheese recipe is so simple. Three ingredients and a bit of time will give you the lightest, freshest, creamiest goat cheese you’ve ever tasted.
So here’s a promise: once you start making your own fresh cheeses, you’ll be hooked!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.