Today I made a great honey goat cheese, I used Meyer lemon juiced that I canned this spring and honey from our farm. This cheese was easy to make and will be great on toasted bread with fresh herbs and heirloom tomatoes.
Honey Goat Cheese
1 Quart goat milk
1 third cup Meyer lemon juice
1 Tablespoon Honey
Bring the goats milk to a good boil over low heat, stir in honey, add the lemon juice and let cool on the stove. After it's cool strain through cheese cloth or a handkerchief until most of the whey has drained off, for a softer cheese leave more whey or for a harder cheese weight the top of the cheese to force more out. Refrigerate after you've reached the desired consistency.
Honey Goat Cheese
1 Quart goat milk
1 third cup Meyer lemon juice
1 Tablespoon Honey
Bring the goats milk to a good boil over low heat, stir in honey, add the lemon juice and let cool on the stove. After it's cool strain through cheese cloth or a handkerchief until most of the whey has drained off, for a softer cheese leave more whey or for a harder cheese weight the top of the cheese to force more out. Refrigerate after you've reached the desired consistency.
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