how to make goat cheese...

I was able to pick up a gallon of raw goat's milk last week from my nutritionist, Valerie  (just in time since I needed some whey for culturing veggies) and she suggested making goat's cheese as well.  It turned out to be quite a simple process and although I'm not a huge fan of goat cheese from the store I ended up loving this cheese made from raw goat's milk.  The cheese itself turned out fairly dense with a texture similar to fresh mozzarella and a fresh, mild taste.  As an added bonus I now have 2 1/2 quarts of the most beautiful whey to use as I please!

Goat Cheese

Heat 1 gallon raw goat's milk to just under a boil, somewhere between 180 and 190 degrees.

Add 1/4 Cup Bragg's Apple Cider Vinegar & 2-3 Tbsp lemon juice.

Stir as milk curdles.

Pour through a cheesecloth-lined strainer into a bowl.

Tie up cheesecloth and drain whey from curds (approximately 1 hour)

Chill, slice and serve!

This turned out to be a perfectly nourishing snack on one of those afternoons my husband was starving and wondering what we had to eat...as not many things in our frig have labels on them!  Luckily I remembered the goat cheese!  We sliced and sprinkled it with herb and pepper sea salt, whipped up some guacamole, added some Mary's Gone Crackers (which are back on the shelf at our local Costco)  and ate this whole platter between us.  It was so delicious!

blueberry muffins with honey creamed cheese...

With recipes like these I don't miss grains so much!  I needed some whey last week and made yogurt cream cheese with butter and honey 'super healthy frosting'.  These are so yummy just out of the oven in the morning and simple to make!  

Blueberry Muffins...grain-free

6 organic, pastured eggs

6 Tbsp organic butter, melted

4-6 Tbsp raw honey

1/2 tsp himalayan salt

1/2 tsp vanilla

1/4 tsp almond extract

1/2 Cup coconut flour

1/2 tsp aluminum-free baking powder (optional, not permitted on GAPS)

1 Cup fresh or frozen organic blueberries

Blend eggs, butter, honey, salt and extracts.  

Combine coconut flour and baking soda and mix thoroughly into batter until smooth.

Fold in blueberries.

Pour into greased muffin tin.

Bake in a 375 degree oven for 18-20 minutes.

Makes 12 muffins.

*adapted from Cooking With Coconut Flour by Bruce Fife

Cream Cheese Frosting

1 Cup dripped yogurt cream cheese

1/2 Cup organic butter (preferably raw)

3 Tbsp raw whole milk

2-3 Tbsp raw honey

1/2 tsp vanilla

1/8 tsp himalayan salt

Cream all ingredients together, adding more milk if necessary.

*to drip yogurt for cream cheese, choose a plain, good quality commercial variety or make your own at home using a yogurt culture.  Place a cheesecloth-lined strainer over a bowl and pour yogurt through strainer.  Tie cheesecloth up and attach to a cupboard handle over the bowl.  Let drip for 2-3 hours.  Voila!...liquid whey and cream cheese!