sous vide chevre
(goat cheese)
1 quart goat milk
1/3 cup lemon juice
salt
optional flavorings
Place
the goat milk in the sous vide bag. Freezer bags are not sturdy enough
for this high of temperatures. Set the sous vide at 180°
and place the bag in the water. When the water comes to temperature
begin checking the milk in the bag with an instant read thermometer.
When the milk reaches 180 remove the bag from the water and set it
upright in a bowl or large measuring cup. Add the lemon juice and
agitate the bag. Let stand undisturbed for ten minutes. After ten
minutes pour the curdled milk into a colander that has been lined with
cheesecloth or a dishtowel that has been placed over a bowl to catch the
whey. Allow the cheese to drain for 90 minutes. When finished
draining transfer to a container and add salt to taste. Stir in any
flavorings such as herbs, garlic, black pepper, or lemon zest.
Refrigerate over night for best flavor.
 |
| sous vide heating the milk |
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| finished cheese |
