At our spring Farm Dinner, Chef Kyle Patterson of Sinema Bar and Restaurant created some pretty amazing dishes including these cheeses. They paired wonderfully with fresh bread from FireFlour Bakery.
Ingredients
- 1 quart Goat Milk
- 1 cup heavy cream
- 3 tablespoons champagne vinegar
- 1 teaspoon Mortons Coarse Kosher Salt
- fine cheese cloth
- 1 cup heavy cream
- 3 tablespoons chopped garlic
- 2 ounces lemon juice
- salt to taste
- 2 ounces sliced chives
- 1 tablespoon onion powder
Instructions
1: Place the milk and cream in a heavy-bottomed pot. Add salt and put on medium heat stirring occasionally, being careful not to scorch. Bring to 185ºF
2: Remove pot from heat and add Champagne Vinegar Curds will begin to form. DO NOT STIR.
3: Line a medium sieve with the cheesecloth and carefully pour the milk mixture into the cheesecloth, disturbing the curds as little as possible. Let drain for in the fridge for 24 hours.
4. Whisk the curd in a stand mixer using a whisk attachment. Add remaining ingredients and whisk on high until smooth and delicious.
