1Combine the goats milk and buttermilk in a saucepan. Over a very low heat bring to a simmer and cook until curds are formed. This varies in time and can take up to 30 minutes. Add salt and pepper if you’d like.
2After the curds are formed cover a colander with two layers of cheese cloth (or more).
The cheese cloth should be moistened with very hot water and wrung out. Pour the
curds into the colander to separate from the whey. Let drain.
3While you are draining the cheese, slowly, very slowly, cook the garlic in the olive oil in a small skillet until it is golden. If it blackens, toss it and start again. Keep that temperature low!
1Either mold the cheese or lump it into a pretty bowl, which is what I do, and pour the garlic and oil over. Place the sage and thyme sprigs around it like a wreath. Sprinkle with sea salt to taste. Tastes good warm or marinated overnight with crackers or crostini.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Don’t be intimidated by the word popover. This recipe is easy to pull off—and you can make it in an official popover pan or a regular old 12-cup muffin tin.
How to Make Goat Cheese Truffles
Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, shares an idea for a quick, delicious, simple dessert with a goaty tang—you just need goat cheese, chocolate, maple syrup, and cocoa. (Here's Mark's recipe for chèvre truffles from Goat: Meat, Milk, Cheese.)