Crottin Demi-Sec Part 2

goat's milk

🥗Healthier: sheep's milk

💰Cheaper: cow's milk

Cow's milk is more accessible and less expensive.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Lemon juice can be used as a natural coagulant.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is widely available and less expensive.

Heat goat's milk in a large pot over medium heat until it reaches 85°F.

Stir in cultures and let sit for 30 minutes to develop flavor.

Add rennet and stir gently for 1 minute.

Cover and let the mixture sit undisturbed for 1 hour until curds form.

Cut curds into small cubes and let them rest for 5 minutes.

Gently stir curds while heating to 105°F over 10 minutes.

Drain curds in a cheesecloth-lined colander for 15 minutes.

Transfer curds to a mixing bowl and add salt, herbs, and spices.

Mix until well combined and adjust seasoning to taste.

Form the cheese into small rounds or logs and place on a drying rack.

Let the cheese dry at room temperature for 24 hours.

Store in the refrigerator, drizzled with olive oil and sprinkled with additional herbs.

Cooking Techniques

Spice Level:

Allergens