farm fresh [cheese curds]

Oh my, how I’ve MISSED you!!!!

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Over the weekend, I shared a gallon of goat milk with the kids to make one of Katie’s favorites: farmstead [herbed] cheese curds. They’re great for snacking, tossing onto a fresh green salad, etc.

Two days earlier, I cultured one quart of buttermilk [with goat’s milk, naturally] following the purchased ‘starter’ directions. I use the buttermilk as a starter for most of my soft cheeses.

I used one of my fav cheesemaking recipes from ‘Goats Produce Too’ by Mary Jane Toth. I modified her cheddar recipe by simply halving the recipe and omitting the pressing/aging. 

The most difficult part of the recipe is deciding which herbs/seasoning to add????

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This batch was ‘seasoned’ with fresh dill and one clove of garlic! YUM!!

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4 thoughts on “farm fresh [cheese curds]

  1. Know just how you feel. Goats Produce Too is one of my favs too. Made chevre this weekend and will make yogurt today. Yum!

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