In the Parlor with Gianaclis: Part 1
Parish Hill Creamery: Westminster West, VT
Oh my, how I’ve MISSED you!!!!
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????
This batch was ‘seasoned’ with fresh dill and one clove of garlic! YUM!!
In support and recognition of local farmers, artisan food producers and sustainable food. Enjoy!!