Humboldt Fog Recipe

Time4h

Serves8

Ripened Goats Milk Cheese With Edible Ash

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
Prepare the Milk
In a large pot, gently heat the goat's milk to 85°F (29°C). Stir occasionally to prevent scorching.
2
Add Starter Culture
Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 5 minutes. Stir gently to incorporate.
3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Add this to the milk and stir for about 30 seconds. Stop stirring and allow the milk to sit undisturbed for 30-60 minutes until it forms a gel-like curd.
4
Cut the Curd
Once the curd is set, cut it into 1-inch cubes using a long knife. Allow the curds to rest for 5-10 minutes.
5
Cook the Curd
Slowly heat the curds to 105°F (40°C) while gently stirring. Maintain this temperature for about 30 minutes, continuing to stir occasionally.
6
Drain the Curds
Pour the curds into a colander lined with cheesecloth. Allow the whey to drain for about 30 minutes.
7
Add Salt
Transfer the drained curds to a mixing bowl and add the salt. Mix thoroughly to ensure even distribution.
8
Mold the Cheese
Pack the curds into a cheese mold. Press firmly to remove any remaining whey. Leave to set at room temperature for 12-24 hours.

9
Prepare Ash Mixture
In a small bowl, mix the activated charcoal with water to form a paste.
10
Coat the Cheese
Once the cheese has formed and is firm, carefully remove it from the mold. Use your hands or a spatula to apply the ash paste evenly over the surface of the cheese.
11
Ripening
Place the coated cheese on a wooden board or cheese mat in a cool, humid environment (ideally 50°F or 10°C with 85% humidity) for 2-3 weeks, flipping it every few days.