'goat's milk' on Serious Eats

Brousse Cheese from 'Home Made Winter'

Homemade cheese can sound like a daunting proposition--after all, most of the cheese we buy at the store has been aged, molded, or dried for months before it enters our mouths. Making a cheese like gouda or gorgonzola takes proper equipment, patience, and practice. Fresh cheeses like chevre and ricotta, however, are little more than drained curdled milk. Making these from scratch is easy, rewarding, and many times better than most of their store-bought kind. In Home Made Winter, Yvette van Boven offers a recipe for her own particular fresh cheese, called Brousse. More

Brousse Cheese from 'Home Made Winter'

Homemade cheese can sound like a daunting proposition--after all, most of the cheese we buy at the store has been aged, molded, or dried for months before it enters our mouths. Making a cheese like gouda or gorgonzola takes proper equipment, patience, and practice. Fresh cheeses like chevre and ricotta, however, are little more than drained curdled milk. Making these from scratch is easy, rewarding, and many times better than most of their store-bought kind. In Home Made Winter, Yvette van Boven offers a recipe for her own particular fresh cheese, called Brousse. More

Raleigh Farmer's Market: Sweet Potatoes, Fried Green Tomatoes and Goat's Milk Custard

[Photographs: Chichi Wang] Around this time of year the Raleigh Farmers' Market in North Carolina abounds in sweet potatoes. The state leads the country in sweet potato production—more than forty percent, in fact, of the national harvest. In addition to the more familiar kinds, farmers sell varieties you've probably never heard of. Hernandez and Beauregard sweet potatoes, and my favorite, a variety called "White Batus," which a nearby sign described as "very ugly but very sweet." I roasted all three varieties and found that while the Hernandez and Beauregard potatoes were mildly sweet with a moist orange flesh, the White Batus were exceptionally sweet with dense, creamy interiors. After all that sweet potato shopping, I ate at the State... More

Homemade Goat Cheese Sounds Pretty Easy

[Photograph: Kiss My Spatula] A new year's resolution you should set? (Unless you're lactose-intolerant maybe.) Make goat cheese from scratch! Kiss My Spatula did and swears the distinct, clean, and tangy taste of the artisanal cheese pucks will blow your mind. Your salads, crostinis, pizzas, omelets, cheese plates, and beyond will take on an entirely new meaning. Basically, all you do is buy yourself a quart of goat's milk. Simmer it. Add some lemon juice. Tie it up in a little pouch. Leave it out to dry. And then....here comes the hard part. Wait. Drip, drip, drippity drip. In a bit over an hour, you'll have, at your fingertips, a batch of homemade goat cheese. That sounds awfully too... More

I wanted to love Goat's Milk Ice Cream, But....

I love chevre, I really do. All kinds: domestic chevre, French chevre, fresh chevre, aged chevre, even goat's milk cheddar. Hell, I like Coach yo-goat yogurt drinks. But try as I might to love Laloo's Goat's Milk Ice Cream, I just can't. At least not the Deep Chocolate flavor. It's just too, well, goaty. Each spoonful gives you three intense, distinct flavor hits: first the goatiness hits your taste buds like a sledgehammer, then the chocolate kicks in, and just when you think the chocolate is going to carry Laloo to flavor victory, the goatiness comes back with a vengeance. Maybe the vanilla or the molasses flavors will be better. I will give them a try, but I can't say... More

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