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Jennifer Smith of CapriHerb submitted
this recipe several years ago. I'm not going to get industrious
here and reprint the recipe. I'll send you to her link in a moment.
I DO want to take the time to rave
over this wonderful soft cheese, though. Once you are comfortable
with making the high-heat cheeses that are set up with vinegar,
try with fresh key lime juice! What a great difference.
I was so impressed with the cheese,
I rushed right over to Florida and bought a Key Lime Tree!! (We
live in Texas.)
I love to slice this fresh cheese
once it's drained and put it in the dehydrator for a couple of
hours. The lime juice takes on a 'nutty' flavor that really adds
dimension to a soft cheese.
CapriHerb
Dairy Goat Cheese
Text
and images copyright 1998 Martha
Wells
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