Tuesday, July 5, 2011

Cheese Advice?

I'm looking for a fairly easy cheese recipe in which I can use a mixture of goat and cows milk. I'm leaning towards Romano or Parmesan, but the whole idea of waiting a year to try my first cheese makes for a rather lame start to my cheesy adventures. I could go for some more instant gratification-style cheese products. Maybe feta??? Does anyone have a recipe to recommend?

We only have about a quart of goat milk right now, so first things first, I'm going to make some cajeta. Cajeta is a Mexican caramel sauce, akin to Dulce de leche. I foresee it having a starring role in my goat milk lattes during our Farmer Feed Thyself challenge next month. If I have to go cold turkey off of chocolate, I hope that I can at least appease my sweet tooth with a down-home caramel macchiato.

Come on out of the woodwork, cheese people. What's a good beginning cheese making recipe that works well with some goat milk in the mix?


  1. Bring the milk to a boil and add in lemon juice and stir -- it should start seperating straight away. You can have it curd like and drain that that is what the Turks eat or you can seperate and drain and press for a basic white cheese anything beyond that I dont know but would love to learn.

  2. Can you do a chevere type cheese? It'd be like a cream cheese meets goat cheese hybrid and that sounds pretty darn good! Great idea on the cajeta, I got some from our Mexi mart a while ago and man was it good!

  3. I have a place you could go for advice, a great blog I follow


  4. I absolutely love cheese. I have a cheese making book, that I have not even cracked (sigh). I think ricotta is probably one of the easiest cheeses to make-

    I hope you will keep us posted on yoru cheesemaking progress.


  5. When I was a kid I loved slurping down cajeta during visits to Mexico.