John Myers
Ingredients for 10 servings:
- 1 liter goat’s milk, 3.8%
- 125 g goat’s yogurt
- 1 tsp salt
- olive oil
- n. B. herbs, e.g. thyme or rosemary
- n. B. garlic clove(s)
- e.g. fennel seeds
- e.g. chili pepper(s), dried
Instructions
Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes
Goat’s cream cheese is so delicious and, unfortunately, quite expensive, so I’d like to introduce you to my more affordable Labaneh version using homemade yogurt. It takes a while, but you’ll have a good supply afterwards. Heat the goat’s milk (fresh or shelf-stable) in a saucepan, but don’t boil it. Let it cool until you can easily hold a finger in the milk for 10 seconds; otherwise, the yogurt cultures will be killed. Stir in the store-bought goat’s yogurt. Pour the mixture into a yogurt maker and let it rest for 10-12 hours. Alternatively, pour it into airtight jars, wrap them in a blanket, and let it rest in a warm place, e.g., near a heater, but not directly against it. If possible, do not move the mixture or open the containers. Hang a sieve over a bowl, leaving some space at the bottom. Line it with cheesecloth or a strainer. Mix the yogurt with the salt, pour it into the cheesecloth, and fold the ends over the top. Let it drain for about 12 hours. Discard the whey. Fold the ends of the cheesecloth together and press the cream cheese together slightly. At this point, you could use the mixture like ricotta. Weigh it down with a mortar and pestle or something similar and then let it drain for another six hours. This will firm up the cheese a bit. Roll the cream cheese into balls and coat them in any spice mix you like, or, as shown in the picture, fill 2-3 sealable jars 1/3 full with mild olive oil. Add fresh herbs to taste—such as thyme or rosemary—to the jar. Add 1-2 unpeeled garlic cloves, 1/2 teaspoon of fennel seeds, and dried chili peppers, if desired. Place the cheese balls in the oil, filling the jar in a layer. Then cover completely with oil.
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