Public recipe with member extras
Goat's Milk Cream Cheese
A tangier spread for morning bagels.
- Yield
- Makes about 1 1/2 cups | Prep: 10 minutes active | Cook: 12 hours culturing plus 12 hours draining
Artisanal Cheeses & Dairy Staples
What you need
Ingredients
- 4 cups whole goat's milk
- 1 cup goat's milk cream
- 2 tablespoons cultured buttermilk
- 1/2 teaspoon salt
Method
Instructions
- Warm the goat's milk and cream together to 72°F in a non-reactive pot.
- Stir in the buttermilk, cover, and let culture at room temperature 12 hours, until thickened and set.
- Ladle the curd into a cheesecloth-lined colander and let drain in the refrigerator 12 hours, until thick and spreadable.
- Transfer to a bowl, stir in the salt, and beat with a spatula until smooth.
- Store refrigerated up to 1 week.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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