Well my goat yoghurt was strained for 24 hours. Only about 1/3 cup of liquid came off. It still most definitely looks and smells like yoghurt, not goat cheese. Hmmm…
There was no goat yogurt to be found where I am, so bought goat’s milk. Boiled it, added lime juice, cooled and strained. Wahlah… goat’s cheese. Added the herbs and seasoning this morning. In the fridge, will roast the tomatoes tonight. The cheese is a bit thick.
The only goat yogurt I could find was in a huge container and quite runny besides. So, I’m trying Greek-style water buffalo yogurt instead. I suspect it won’t have the tang of goat, but it’s supposed to be delicious. We’ll see how it goes!
cookthebookfridays 
Currently waiting for my goat yoghurt to strain enough…
LikeLike
I couldn’t get goat yogurt, so I used crème fraiche (unstrained). It worked very well.
LikeLike
Intersting. I imagine that would be a different consistency to the drier goat cheese spread – will keep in mind for another time!
LikeLike
Well my goat yoghurt was strained for 24 hours. Only about 1/3 cup of liquid came off. It still most definitely looks and smells like yoghurt, not goat cheese. Hmmm…
LikeLike
There was no goat yogurt to be found where I am, so bought goat’s milk. Boiled it, added lime juice, cooled and strained. Wahlah… goat’s cheese. Added the herbs and seasoning this morning. In the fridge, will roast the tomatoes tonight. The cheese is a bit thick.
LikeLike
ps: blocked nose so cannot comment on the smell….. heehee
LikeLiked by 1 person
The only goat yogurt I could find was in a huge container and quite runny besides. So, I’m trying Greek-style water buffalo yogurt instead. I suspect it won’t have the tang of goat, but it’s supposed to be delicious. We’ll see how it goes!
LikeLike