Bacon · Eggs · Goat's Milk Cheeses · Mozzarella · What's for Breakfast?

All Four Food Groups! Including the All-Important Bacon Fat Group!


I almost feel like I should post this under an assumed name, what with all my perky, healthy, Look!  We Grow Vegetables!  posts lately. 

It’s…I don’t even know what to call it, other than one of the yummiest breakfasts I’ve ever had.

It’s a fried egg on top of warmed goat milk mozzarella on top of arugula on top of a piece of leftover pizza dough that was fried in bacon fat.

Yes.  Bacon fat. 

And yes.  It was that good.

Here’s how it happened…

Cake · French Fridays with Dorie · Goat's Milk Cheeses · Learning from Mistakes

FFwD – Tourteau de Chèvre



It doesn’t look like I think it’s supposed to look.

For French Fridays with Dorie this week we were to make a Tourteau de chèvre

Now, despite what you might think, that doesn’t mean Cake of Goat.  I don’t think anyone’s invented that one.  Maybe a Pie of Goat – you know, like a chicken pot pie, or a shepherd’s pie – exists somewhere…but not Cake of Goat.

No, the cake is made with, among other things, goat cheese.  Pretty interesting, huh?

And a bit more appetizing than a cake made of goat.

Cheesemaking · Feta · Goat's Milk Cheeses · Learning from Mistakes

Feta Frustration

At the beginning of this month I made a double batch of Feta.  And I wrote about it here.

I was very excited.  I love Feta.  And making it was nice – it was similar, a bit, to making hard cheese like Cheddar, but shorter.  Not so much pressing and air drying and all that.

Half of the curds were tossed with salt and left in the fridge to cure for about 5 days.

The other half went into a brine and would be soaking in that brine for a month....

Cheesemaking · Feta · Goat's Milk Cheeses

Making Feta

IMG_5652_1 At long last, after a summer-long painting-induced hiatus, I’m back to making cheese again.  I missed it.  I especially missed goat cheese. 

Fortunately for me, I had close to 3 gallons of goats’ milk in the freezer from earlier trips to the Farmers’ Market this summer.  I needed to get the milk out of there so I could organize all the soup stocks and bags of clams and conch before chaos took over, so the timing was perfect.  I’d ordered direct set Chèvre and Mesophilic cultures from New England Cheesemaking Supply Company earlier in the week, and they had arrived within a couple of days, so this past Sunday was perfect for cheesemaking.