Fresh goat cheese

Following the success of making fresh cow cheese, I tried using goat milk. Same process, similar tender but thick texture, being less creamy, goat cheese is less rich and flavorful than cow cheese, but delicious too.

 

Fresh goat cheese

After 2 days of pressing whey out, I simply cut it into cubes, sprinkle a little salt, chili and drizzle olive oil on top, serve as side dish for a vegetarian dinner.

 

Fresh goat cheese with mango

After adding rennet, I ladle some into dessert bowls to set, for the super soft texture like panna cotta. Served with mango as dessert.