Caña De Cabra Recipe
Soft goat’s milk cheese from Murcia; citrus, creamy, slightly grassy
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Ingredients
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Main Ingredients
Flavor Enhancements
Method
Cheese Making
- 1
- 2
Add Rennet and Lemon Juice
Once the milk is heated, remove it from the heat. Add the rennet and lemon juice, stirring gently for about 30 seconds. Let the mixture sit undisturbed for 10 minutes to allow the curds to form.
- 3
Cut the Curds
After the curds have formed, use a long knife to cut them into 1-inch cubes. Let sit for another 5 minutes.
- 4
Drain the Curds
Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about 20 minutes. Gather the corners of the cheesecloth and tie them together to form a pouch.
- 5
Press the Cheese
Hang the pouch of curds to drain for 4 to 6 hours. The longer you hang it, the drier the cheese will be.
- 6
Mix in Salt and Cream
After draining, place the cheese into a bowl. Add the salt and cream, mixing well until smooth and creamy.
Flavoring
- 7
Add Fresh Herbs and Lemon Zest
Finely chop the fresh herbs and add them to the cheese mixture along with the lemon zest. Mix until evenly distributed.
- 8
Taste and Adjust
Taste the cheese and adjust salt as needed. If desired, add more herbs or lemon zest for additional flavor.
