Goat cheese
Always loved cooking. Went to CIA to get my bachelor's degree in Culinary Arts Management years ago. Using this time during the pandemic to learn more about cooking with Sous Vide methods.
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Pro-level cooking techniques made simple.
Ingredients for 4
1/2 Gallon Fresh (not pasteurized) Goat Cheese
1/3c lemon Juce
2 T White Vinigar
1/2 t Salt
Directions
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Step 1
Add cold water to bath. Put milk in bag in water. Set Sous Vide to 180 degrees
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Step 2
Let heat till milk reaches 180 degrees agitating frequently. I just poked the bag with a wooden spoon every 5-10 degrees. Use digital or well calibrated thermometer to confirm temperature before removing from bath.
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Step 3
Once 180 degrees is confirmed remove bag and set in bowl to hold bag upright.
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Step 4
Add lemon juice, gently move bag to mix. Add vinegar, gently move bag to mix. Let sit 30m.
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Step 5
Pour mixture into colander lined with a fine meshed cheese cloth. Super important you have a high quality one or layer as the curds are tiny.
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Step 6
Let drain a bit, about 5 minutes. Then add salt. Mix in generally, scraping the side down as you go. (I add 1 t of salt as I like my cheese saltier.) I have read that you can also generally rinse curds with water if you want it a little less acidic. I don’t do this step.
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Step 7
Gather up sides and tie close. Tie sachet to wooden spoon and let hang for an hour over a sink. Should hang freely.
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Step 8
Unwrap. It is now ready to be seasoned, shaped and put into molds as desired. Afterwards put in fridge to finish chilling. Enjoy!
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Step 0