From the kitchen
Goat's Milk Cream Cheese
A tangier spread for morning bagels.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 cups whole goat's milk
- 1 cup goat's milk cream
- 2 tablespoons cultured buttermilk
- 1/2 teaspoon salt
Method
- Warm the goat's milk and cream together to 72°F in a non-reactive pot.
- Stir in the buttermilk, cover, and let culture at room temperature 12 hours, until thickened and set.
- Ladle the curd into a cheesecloth-lined colander and let drain in the refrigerator 12 hours, until thick and spreadable.
- Transfer to a bowl, stir in the salt, and beat with a spatula until smooth.
- Store refrigerated up to 1 week.
Kitchen note
For a firmer, more sliceable cream cheese, drain a few extra hours.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.