Recently we did an article for an awesome website called Broke Girls Guide... We had so much fun making fresh goat cheese and feeding our friends to the brim!
Here's a super easy recipe for fresh goat cheese and a couple yummy recipes we did for Brokegirlsguide.com.. Enjoy!
- 1 Quart of pasteurized (NOT ultra pasteurized) goat’s milk.
- 1/3 cup of fresh lemon juice
- Sea salt
You’ll also need:
- A stainless steel pot
- Saran wrap
- Stainless steel or wooden spoon
Heat your milk to 180 degrees, then remove from burner and stir in your fresh lemon juice. Let your milk sit for 10 minutes. It should be curdling.
Line your strainer with a couple layers of cheesecloth, then carefully pour your curdled milk into the lined strainer. Gather the ends of your curdle filled cheesecloth and tie or rubber band the top. Hang your cheese over large pot by tying it to the middle section of a long spoon and rest it at the top of the pot.
Allow your cheese to drain for a couple hours, and then scrape it into a bowl and season with sea salt to taste. Pat the cheese into a shape you like, wrap in saran wrap and allow to cool in the fridge for a couple hours.
This amount will yield around a cup of fresh goat cheese.
Black Eyed pea and Campari tomato salad
with arugula, cilantro and fresh goat cheese
- 1 cup frozen black-eyed peas
- 1 campari tomato sliced
- A couple small handfuls of arugula
- A couple sprigs of cilantro
- 3 cloves pickled garlic
- ¼ cup fresh goat cheese
- Salt and pepper to taste
Frozen black-eyed peas cook quickly and are perfect for this dish. Using a saucepan, bring 4 cups of water to a boil then add your black-eyed peas. Be sure not to overcook. You’ll want them to have a little bite. This should take around 15 minutes. Drain your black-eyed peas, cover and set in the fridge for a few minutes to cool.
To plate, arrange a few slices of campari tomato on a small plate then top with a couple nice spoonfuls of black eyed peas… Sprinkle with arugula, cilantro, sliced pickled garlic, and then crumble some of your fresh goat cheese on top. Season to taste with salt and pepper.
Roasted tomatoes with beluga lentils, sunflower seeds, fresh goat cheese and basil
- 3 vine ripened tomatoes with stems attached
- 2/3 cups dry beluga lentils
- ¼ cup sunflower seeds
- ½ red onion diced
- 2 bay leaves
- 1/3 cup fresh goat cheese
- 6 leaves fresh basil
- Olive oil
- Salt and pepper to taste
Bring 3 cups of lightly salted water, lentils and bay leaves to a simmer. Cook for roughly 20-22 minutes. Be sure not to overcook. You don’t want mush. While the lentils are cooking spread sunflower seeds onto a sheet pan and add a pinch of salt. Place in your oven preheated to 350. Roast for 10 minutes or until lightly toasted.
Turn the oven up to 375
Cut the tops of your tomatoes and set them aside. Remove all the insides of the tomatoes and discard the hearts.
Drain the lentils, remove bay leaves and pour them into a mixing bowl. Add diced onion, roasted sunflower seeds, drizzle with olive oil and season with salt and pepper to taste.
Season the inside of the tomatoes with salt and pepper, set them on a sheet pan or cast iron skillet and drizzle with olive oil. Fill each tomato with lentil mixture, put the tops of the tomatoes back on and place them in your oven, which should be set to 375.
Roast for 20-25 minutes. Remove sheet pan from oven, take the tops of the tomatoes and add a nice spoonful of fresh goat cheese and a couple of fresh basil, put the tops back on and roast for another 5 minutes to heat the cheese.
Photos by Penny & Finn