Raw Goat Milk Hard Cheese — Picture Tutorial

Recipe by Wardeh Harmon and her mom, Martha Bisharat

This is the traditional Middle Eastern goat cheese. It is salty and yummy. It is best tasting when made from fresh goat’s milk. I’m not going to lie to you, though — not everyone likes this cheese. It is definitely an acquired taste. I’m one of those who love it. I gobbled it up as often as I could. Growing up, whenever we would get together with extended family, one of my aunts (usually Aunt Nina or Aunt Selma) would add some to the feast. We ate it for breakfast, lunch and dinner. There would be squares of it laid out. I never ate it on a sandwich or on anything else — I just alternated bites of it with the other delicious foods being served.

The process of making the goat’s cheese can easily take the whole day. You won’t be working most of the time, though, just waiting. You don’t want to rush it. I would encourage you to make sure your dishes are done because you’ll tie up your sink for hours — unless you’re one of the blessed who may have a laundry room sink or other sink to use for this process.

I’m not an expert at cheese making– I’ve made this cheese a half dozen times now. I am following in the footsteps of my talented and gifted mom, who learned how to make it from my Aunt Nina. So I’ll share what we do. If you have questions, please ask!

This recipe may be doubled or tripled successfully. Any more than that and you will have a hard time handling it. The pictures in the tutorial show the recipe doubled (using 2 gallons of raw goat milk).

The Ingredients.

• 1 gallon fresh, raw goat milk
• 20 drops of liquid rennet (available at a health food store)

1. Prepare a Press.

You will need to have a press of some sort. One way to do this is to use a cutting board. The cheese will lay on top of this, along with a tray of heavy objects (such as rocks or canned goods). If you wish, you can use another cutting board on top of the cheese, and then weight it down with a bucket full of sand or the tray full of heavy objects.

My dad gave me the following homemade cheese press last Christmas (2005). It consists of 2 cutting boards with holes in the corners, into which I insert bolts to connect them together. A wing nut is attached to the end of the corner bolt to tighten down the “press.”

This is 1 of the 2 14″ x 18″ plastic cutting boards. The red dots show you where my dad drilled 1/4″ holes in each corner, 1-1/2″ from each edge. The holes in this cutting board line up exactly with the holes in the other cutting board.

Through each corner, I insert a 3″ long, 3/16″ wide bolt. I also use 2 washers — one under the screw head of the bolt and the other under the wing nut that attaches to the free end of the bolt. I lay the entire unit down (both cutting boards screwed together loosely) over the sink, with the wing nuts facing up. Then when I put the cheese between the 2 cutting boards, I can tighten the wing nuts to bring the boards closer together, thereby acting as a press on the cheese.

A note about my press: It was the first one my dad made. He observed it in action. Since then, we have decided that it would be better if the cutting boards were smaller. Because the screws in the corners are so far away from the cheese in the middle between the boards, they don’t exert enough pressure on the cheese when tightened down. To counteract this, I put a weight (such as a bucket full of sand or a tray full of canned goods) on top of the cutting boards, directly over the cheese. So use this as a guide, but recognize that we are still figuring it out ourselves.

2. Heat the Milk.

In a pot of sufficient size (with a lid), heat the milk to lukewarm (86 degrees), enough to take the chill out. Remove from heat.

3. Add the Rennet.

Measure out the rennet into a bowl, stirring a little milk into it. Then pour all of it into the lukewarm milk. Cover and let this sit for 2-1/2 to 3 hours.

You will know it has been enough time when the whey is separating out and the solids have a yogurt-like consistency.

Uncover and let cool for 15 to 30 minutes.

4. Squeeze out Whey.

Pour the solidifying milk into a cloth drip bag, such as a pillow case. The cloth mesh should be fine enough for the whey to strain but no milk solids to escape.

It gets a little tricky here and you must work fast to keep your milk from spilling out into the sink. A firm twist to the cloth bag will control the contents. The whey will seem to be gushing out from all directions.

Continue squeezing out the whey until the remaining contents in the bag feel fairly solid. This can take time, so be patient. When it no longer feels like liquid, move it over in the sink and get the bottom layer of your press (one cutting board) set up over the sink.

Create a squared-up shape of the bag and its contents.

Add the other cutting board (if using) and weight to compress the cheese. Let set 2 hours or so.

After about 2 hours, the cheese is getting firm and close to the desired thickness of 1/2-inch.

The cheese is still moldable at this stage. It is a good time to square up your block. For example, where the drip cloth is twisted, it can create a hole in the center of the block of cheese. Removing the weights and handling only the outside of the cloth, untwist the cloth and lay it across the cheese.

Stop pressing out the whey when the cheese reaches a thickness of 1/2-inch. If necessary, add more weight to continue pressing out the whey to achieve the 1/2-inch thickness. This period may take many hours; this is okay. When done, the cheese should be slightly bendable without breaking and slightly rubbery.

5. Cut the Cheese.

Remove the cheese from the cloth bag.

Cut cheese into 2-inch squares or 2-inch by 3-inch pieces.

6. Desiccate* the Cheese.

Desiccate — to thoroughly dry out.

Lay 2 layers of paper towels on a baking tray.

Place the pieces of cheese on the tray.

Salt liberally on both sides. Cover with another 2 layers of paper towel. Let sit for the next 3 days, changing the paper towel at least one time every day. Repeat the salting process daily. The cheese will continue to drain over these days. Room temperature is okay.

7. Sanitize the Cheese.

Bring a pot of filtered water to boil. Boil 2 to 3 pieces of cheese at a time for 45 seconds to 1 minute. Do not boil for more than 1 minute or the cheese will get soggy. Cool on cutting board.

8. Storage and Serving.

Store in airtight container in the refrigerator or freeze in ziploc bag. Before serving, soak the cheese in very cold water to extract some of the saltiness and then pat dry to serve. This cheese is delicious with pocket bread.

© Copyright 2007 by Wardeh Harmon and Martha Bisharat.

Stuffed grape leaves are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them. We would eat off them for days, if they lasted that long! We ate them warm and cold — for breakfast, lunch and dinner.

The changes I’ve made to my mom’s recipe are to the filling — adding onions and switching out the white rice for brown. Changing the rice adds some cooking time and the possibility of having to add more water during cooking. Plan on an hour for the rolling — that is if you’re doing it yourself. Rolling them with others makes for less time and more fun! Halve the recipe if you don’t want to make so many.

Stuffed Grape Leaves (Dolmas) with Pictures
makes 60 to 70 rolls

Recipe by Wardeh Harmon and her mom, Martha Bisharat

Filling*:

• 4 cups brown rice, soaked for at least 1 hour, then drained & rinsed
• 1 to 2 pounds finely diced meat — venison, grass-fed beef, or natural lamb
• 1/2 onion, finely diced
• 1/4 cup extra virgin olive oil
• 2-1/2 teaspoons sea salt
• 3/4 teaspoon pepper
• 3/4 teaspoon allspice
• 3/4 teaspoon cinnamon

Rolls:

• (2) 8-ounce jars grape leaves, drained & rinsed well
• juice of 1/2 lemon
• sea salt
• water

Combine all stuffing ingredients and mix well in bowl. The picture demonstrates that the meat must be finely diced.

Lay out a towel for blotting next to a clean work surface, such as a cutting board. Take one grape leaf and blot it dry on the towel, then transfer it to your work surface, orienting it with the stem side facing toward you and with the rough (veined) side up.

Put 1 teaspoon of the stuffing above the stem and spread it out in a tube-shape as the picture shows.

Fold the bottom up over the stuffing.

Fold each side to the middle.

Roll tightly to make a tube that is about 3 inches long and 1/2 inch thick. Dimensions may vary depending on the size of grape leaves. Adjust amount of filling accordingly, but realize that the filling will swell quite a bit when the rice cooks. You will risk breaking the grape leaves during cooking if the rolls hold too much filling.

As you finish each roll, transfer it to a large stockpot, keeping the end of the rolled edge down. Repeat. Pack the finished rolls tightly into layers in the pot, as shown.

When all rolls are finished, sprinkle the tops of all the rolls in the pot with sea salt. Drizzle the lemon juice over all. Cover with water that comes up an inch or two over the top of the rolls. Put a lid or plate that fits inside the pot over the top of all the rolls to keep them in place while cooking.

Bring the contents of the pot to a boil. Reduce heat, cover and let simmer for 1 hour. Add water as necessary to make sure all the rolls are covered during the entire cooking time. After 1 hour, check a roll for doneness. The rice should be soft. Keep cooking until the rice is tender.

When done, remove from heat. Drain the excess water. Gentle remove the rolls from the pan to a serving platter or storage container. Try not to break them; they will firm up as they cool down. Serve warm or cold, salting as desired. These are delicious dipped in cold plain yogurt.

*Put all the leftover filling in a pot. Cover with water that comes up twice as high as the rice. Bring to a boil. Reduce heat, cover, then simmer for one hour. This makes a delicious seasoned meat & rice side dish.

© Copyright 2006 by Wardeh Harmon.

Many health-conscious cooks and mothers of large families often make bulk food purchases. It not only simplies shopping but often rewards the family with great savings in food costs. My family is no exception. We purchase non-perishables to last for one or two months or more. To make purchases this way requires workable pantry storage. My dream is to have a walk-in pantry for all pantry items. We don’t have that, and perhaps we never will. Even with more than adequate cupboard space in my kitchen, some items just won’t fit. This is often the case with bulk food purchases.

Would you like to develop a workable, efficient and even fun-to-use pantry? You don’t have to get fancy with store-bought solutions to get your pantry storage in shape. To make your time in the kitchen delightful and efficient, keep these things in mind…

Read more of Creating a Workable Pantry… 

Updated: 4/10/2010 (briefly)

We purchase most food stuffs in quantities that will last for 1 or 2 or more months. I don’t have a pantry — though I wish I did! I wouldn’t enjoy my time in the kitchen if it weren’t at least somewhat efficient, so it is important to me to find workable storage solutions that fit our bulk food purchases, cooking habits and space. I’ve had to be creative — to spread out the pantry to incorporate several cupboards, even storing a few things in the laundry room and in my bedroom. I’ve taken some pictures of what we’ve found to work. Please realize that this is a work in progress… our needs change and so must the pantry.

I don’t have many store-bought trinkets or storage aids, with the exception of 2 lazy susans. I use what I have. I collect large containers and jars which come in handy. I admit to having an “extra” supply of jars stored in the barn… anyone need any jars?

Spice & Baking Cupboards. These two cupboards are side by side. I purchase these items in 1 or 5 pound bulk increments. I keep a jar-full of each item handy in these cupboards. The little jars (bottom right) fill up 2 lazy susans for easy access. The bigger jars are stacked up 2 high in some cases. I don’t stuff the cupboards; that way, I have plenty of room to reach in and gain access to something in the back. (Update: There are no longer supplements in this cupboard!)

Grain & Bean Bucket Storage — Kitchen View. I purchased used food-grade buckets from a local source. Some of my buckets I got at a grocery store in the bakery department (those were free). They are filled with: rolled oats, spelt, kamut, wheat (soft and hard), millet, lentils, garbanzo beans, and pinto beans. I store them under the breakfast bar counter in our kitchen. We don’t use this counter for eating, so it makes a great place for the buckets.The picture that follows shows the bucket storage under the counter as it opens up to the kitchen.

Grain & Bean Bucket Storage — Dining Room View. To hide the buckets from view in the dining room, I made a curtain from a remnant of green fabric I found at the thrift store. It is held up in the recess under the counter by a curtain tension rod. The first picture shows the curtain as it normally is. The second picture shows what it looks like if the curtain is pulled back (which it rarely is).

The dining room view of bucket storage, with the curtain down

The dining room view of bucket storage, with the curtain pulled back

Official Pantry Cupboard. I have one tall cupboard unit containing 4 cupboards to the right of the sink, probably intended for pantry storage. The cupboards are each deep and tall. I probably could use the space much better if I would buy some internal shelving structures, to help me fill up the space higher. But since spending our money on this isn’t a priority, I make do and use the space as best as I can with what I have. The 1st cupboard (not shown) stores infrequently used items like soap-making and wool-dyeing supplies. The next cupboard stores canned goods. The 3rd cupboard stores more bulk food items that I don’t purchase in the same quantities as the items which fill the buckets. Finally, the 4th cupboard stores jugs and buckets of oils and vinegars.

Canned Goods Cupboard

Bulk Food Items Cupboard

Oils and Vinegars

Update (4/13/10) to the pantry cupboards: The top cupboard (not pictured) is still holding soap and dyeing supplies. The 2nd cupboard still holds canned goods, along with smaller containers of vinegars. The 3rd cupboard is now full of gallon and half gallon glass jars of items like sea salt, raisins, nutritional yeast, cocoa powder, loose tea, and 2-1/2 gallon jugs of olive oil, honey, and 2 gallon pails of coconut oil. The bottom pantry cupboard stores all my empty gallon, 1/2 gallon, quart, and pint size glass jars.

A Couple of Other Places for Storage. I have one more kitchen cupboard where I store backups of spices and herbs. The laundry room holds some carry over large buckets/pails that don’t fit in the kitchen. In my bedroom (which is usually cool year round), I have a five shelf wire rack, where I store extras of the grains, beans, and supplies that will eventually refill containers in the kitchen.

Freezer. In the freezer, I store butter, cheese, grass-fed beef, wild salmon, nuts, seeds, dried fruits, and other odds and ends.

When we first married, Jeff told me how much he loved salads and how he would love to eat salad every day. I’m sorry to admit that I didn’t take him at his word until about five years into our marriage. After repeated encouragements from him and a desire growing in me to provide healthier foods for our family, I started serving salads at every lunch and dinner. Now it has been another five years that we have eaten salad daily. There are perhaps a dozen days a year when we do not have salad. Those days we don’t have it, we miss it.

Our son, Mikah, is looking forward to his 6th birthday. When I asked him what he wanted to eat on his birthday, he said — pancakes for breakfast, grilled cheese sandwiches for lunch, and cabbage salad for dinner. He frequently eats more than one helping of salad. But he is not the only one in our family who loves salad; we all do.

Read more about A Healthy Salad Habit…