Recipes

Whisk together the goat's milk and buttermilk in a sauce pan and add salt to taste.

Over a very low heat cook until the mixture separates the curds from the whey...about 30 minutes or so.

Make sure the curds form.

Cool slightly and strain through a damp cheesecloth (4 layers)over a sieve.

Let drain until the whey is gone.

While straining the goat cheese put the olive oil and garlic clove in a saute pan and over a very very low heat cook until garlic is soft and lightly golden.

Either mold the cheese or simply mound up in a small bowl. Place herbs as a wreath around.

After the garlic has cooked long enough cool and pour over the cheese and herbs.

Let it marinate to develop the flavors or just eat if you can't wait which is usually what I end up doing.