Farm report

chevre

I made a second batch of chevre from Berkeley goatsmilk. I seasoned it with a blend of herbs from the backyard, and wrapped each little round in leaves of basil and sage. Fancy!

Completists will find more photos here.

Also, here’s a photo of a tiny little egg one of the chickens laid a while back. It is shown with a normal-sized egg (and a quarter) for scale.

tinyegg

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4 Responses to Farm report

  1. jen says:

    wow, that cheese is gorgeous.

  2. patrick says:

    thanks jen! handy tip if anyone wants to do this kind of leaf-wrapping: do it JUST BEFORE you serve the cheese. A couple days in the fridge makes the leaves wilt unattractively.

  3. Jes says:

    I know this is an old post of yours, but I was reading about your chickens and wow, this cheese looks SO good! Could you possibly post the recipe? Or if you have already, send me the link to it? It looks SO tasty!

  4. Patrick says:

    Hi Jes.

    Well, the most important part of this recipe is a nifty kit that you can order from New England cheesemaking supply. This kit supplies you with a few handy tools (such as reusable cheesecloth!) and some key ingredients in the way of starter cultures.

    The ingredients in the cheese are goatsmilk, starter culture, and salt. I added some fresh herbs from the garden, as you see. The recipe is insanely simple and comes with the cheesemaking kit. You basically pasteurize the milk, allow it to cool, add the culture, and let it sit for 24 hours, then strain it. Mix with salt and herbs etc. That’s all.

    However, I am having a heck of a time finding fresh goatsmilk. As soon as I do, I’ll be making this cheese once again.

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