Cabra Al Gofio Recipe

Time2h 30m

Serves8

Semi-Firm, Goat's Milk, Aged 2 Months. Cornmeal Coated

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Heat the Goat’s Milk
Pour the goat's milk into a large pot and slowly heat it to 85°F (29°C) over medium heat, stirring occasionally.
2
Add Cultured Buttermilk
Once the milk reaches the desired temperature, remove it from the heat and stir in the cultured buttermilk. Let the mixture sit for about 30 minutes to allow the cultures to develop.
3
Add Rennet
Dilute the rennet in a small amount of cool water and add it to the milk mixture. Stir gently for about 30 seconds, then cover the pot and let it sit undisturbed for 1 to 2 hours until it sets.
4
Cut the Curd
Once the curd has set, use a long knife to cut it into small cubes. Let it rest for 5 minutes.
5
Cook the Curd
Gently heat the curds while stirring occasionally until they reach a temperature of 105°F (40°C). Maintain this temperature for about 30 minutes, stirring gently.
6
Drain the Curd
Once cooked, pour the curds into a cheesecloth-lined colander and let them drain for 30 minutes. Gather the corners of the cheesecloth and form a pouch, then hang it to drain for an additional 2 hours.
7
Salt the Cheese
After draining, transfer the curd to a bowl and mix in salt. Form the curd into a ball or disc shape and place it into a cheese mold. Apply light pressure for a couple of hours.
8
Aging
Remove the cheese from the mold, wrap it in cheese paper, and age it in a cool, humid place for 2 months.

9
Prepare the Coating
In a bowl, combine the cornmeal, paprika, and black pepper. Mix well.
10
Coat the Cheese
Once the cheese has aged, brush it with olive oil and roll it in the cornmeal mixture until fully coated.
11
Serve
Slice the coated cheese and serve as an appetizer or with bread and olives.