Herbes de Provence Goat Cheese
Puffin eating a mouthful of Sandeels, Isle of May, Scotland
Popular posts from this blog
Zea Marina, Piraeus, Athens, Greece
Canon EF 24-105mm IS lens with EOS 400D / XTi review
Canon EF 24-105mm lens mounted on a cropped-frame EOS body
Ingredients
ReplyDelete- 1 Litre pasteurized goat’s milk
- freshly squeezed lemon juice from 1.5 lemons
- 1/2 clove freshly grated garlic
- a few pinches herbes de Provence
- freshly chopped parsley
- coarse salt, to taste
Method
In a medium saucepan, slowly heat milk until it reaches 85oC. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds.
Line a colander with a cheesecloth and place over a large bowl. Ladle milk into colander. Tie the four corners of cheesecloth together and hang with a wooden spoon, set over a very deep bowl.
Allow to drain, about 0.5 hour. Transfer to a bowl and fold in salt, herbs and garlic. Store in an airtight container, refrigerated, up to 1 week.