Today is my first attempt at making cheese. Because I am anxious to begin this new hobby, I wanted to start with an fresh cheese that doesn't require months of aging before I can taste it.
This recipe came from a guest on Martha Stewart.
First I need my supplies...
- 1 quart of goats milk
- juice from 2 lemons
- course salt
- chopped herbs - I will use parcel from my herb garden
I will also need...
- a double boiler
- a candy thermometer
- cheese cloth
- a wooden spoon
Heat the milk in a double boiler (don't let the water touch the bottom of the top half)
(my improvised double-boiler) 
Step 2:
Remove from the heat and stir in the juice from the two lemons. Let it sit until it sets. This is quick - about 15 seconds. Add more lemon juice if it doesn't set right away.
(nothing obvious happened when I added the lemon. I expected curds to appear or at least lumps, but even when I added more lemon, nothing obvious happened, but I continued anyway.)
Step 3:
Line a colander with several layers of cheese cloth and then use a ladle to transfer the set cheese to the colander.
Step 4:
Tie up the 4 corners of the cheese cloth to make a bag and hang this bag from the wooden spoon over a pot. Leave it to drain for 2 hours until it reaches the consistency of cottage cheese.
Step 5:
Open the bag
and transfer the cheese to a small bowl and break it up with a fork or spoon. Mix in the chopped herb and some course salt (to taste).
Step 6:
Enjoy! Spread it on crackers and enjoy your first homemade cheese!
The leftovers can be stored in the fridge in an air-tight container for 1 week.
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Tasting results
I was really pleased with my first effort. The cheese turned out soft, creamy and a bit lemony (I did actually use a lot of lemon juice!). The Parcell herb added a nice touch, but I think dill would be good too. I didn't use much salt, but it was just perfect on a salty trisket.
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