Some time earlier this year the Forging Fromage guys made Brousse – a fresh Provençal cheese made from goat’s milk. I wanted to try my hand at making this cheese, too, because I really liked one of the recipes I found in the Brousse roundup.
I couldn’t find any fresh goat’s milk, only UHT milk, but I thought I’d give it a try anyway. I heated it, stirred in the diluted vinegar and waited for the milk to curdle. Hmm… Actually, the whey and curds DID separate, but the curds were sooo tiny that I couldn’t imagine how to strain the cheese without the curds just going through the cheesecloth. I posted a comment and Natashya was so kind to answer right away – she suggested using a thicker cloth, which I did. Et voila, it worked. The result was a wonderfully moist fresh goat cheese. YUM! I used it to make potato goat cheese patties which were extremely delicious.
(adapted from 200 Easy Homemade Cheese Recipes)
- 1 quart goat’s milk (sheep is fine too)
- 1/4 cup white vinegar
- Sterilize all equipment. In a stainless steel pot over medium heat, bring milk just to the boiling point, stirring gently to prevent scotching. Remove from heat.
- Dilute vinegar in 3/4 cups cool water and add to milk, stirring quickly with skimmer. Continue to stir milk vigorously with skimmer or a whisk until it curdles and small flakes of cheese rise to the top of the pot.
- Using skimmer, ladle curds into a cloth-lined colander. Let drain over a bowl for 2-3 minutes. Using your hands or a spoon, fill Brousse moulds, packing curd down. Pour remaining milk through a cloth to starin out any remaining solids and add these to the moulds. Tap moulds slightly to ensure they are completely filled to the bottom.
- Place moulds in a basket or bowl so they stand upright. Let drain for about 6 hours. Place in the refirgerator and unmould cheese as you use them. Brousse must be eaten fresh, preferably within 24 hours (other sources say 3-4 days is fine).
Potato Goat Cheese Patties
- 400 g cooked potatoes
- 150 g goat’s cheese
- 4 Tbsp herbs (thyme, tarragon,parsley), chopped
- 1 Tbsp flour
- 6 Tbsp cornmeal (polenta)
- olive or groundnut oil
- Mash the potatoes with a masher or a fork till they are a mixture of sizes from gravel to pebbles. Cut the goat’s cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
- Divide the mixture into four and pat each one into a rugged patty . Empty the cornmeal on a plate, then turn the patties in it.
- Get a thin layer of oil hot in a shallow, non-stick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, till golden and lightly crisp underneath. Turn them quickly and carefully with a palette knife and cook the other side.
- Drain briefly on kitchen paper before serving.