Make Your Own Goat Cheese

I am visiting my home state of Vermont this summer where fresh farm raised food and organic gardening is the norm. Last Sunday morning after practicing meditation at the Vajra Dakini Nunnery in Lincoln, Vermont with Khenmo Drolma, I was blessed with an offering of tea and homemade goat cheese. I was amazed at the fresh herb flavor of the cheese and surprised to find that the recipe is quite simple to make. A special thanks Amatual Hannan for sharing her recipe with the Get Up Girl Community!

Things You'll Need: * Colander * Cheesecloth * Goat milk * Fresh lemon juice or vinegar * A large pot * Ladle * Salt and pepper to taste * Buttermilk (optional) * Additional seasonings (optional)

1. Make a grocery list and obtain the basic materials needed to make the cheese. The list includes goat milk (about 1/2 gallon), lemons, kosher salt and cheese cloth. Also, you may also add buttermilk for an extra creamy flavor, if desired.

2. Heat the milk in a stainless steel/non-reactive pot to at least 185 degrees (or low heat). Allow to simmer, watching carefully to avoid boiling or burning.

3. Remove the milk from heat and allow to sit. Add lemon (or vinegar), stirring until the curds separate from the whey. The mixture should look like large clumps of cottage cheese when properly separated.

4. Line a colander with several layers of the cheesecloth. Ladle curds into a strainer, discarding the whey.

5. Allow curds to cool, squeezing as much moisture out of them as possible. Put curds in a bowl and season with sea salt. You can also add other seasonings of your choice, such as Herbs de Provence or whatever else you desire.

6. Press curds into the bowl to make a block, or wrap in cheesecloth. Place curds in the refrigerator for at least 1-2 days before removing and tasting.

Enjoy this amazing and special treat with friends this summer!

Love to you all,

Shannon

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