Truth be told, the title of this post is a bit misleading. I really can’t tell you whether goats are trouble or not. I don’t have a goat. I really want a goat, but every time I ask The Chef for one, I get shot down. I have no idea why he thinks having a goat would be a bad idea. Such a party pooper.
Anyway, what I can tell you about is the trouble I have with goat’s milk … and it’s that I can’t find it anywhere in St. Louis! Wait, let me rephrase that. Pasteurized goat’s milk. I can’t find a single source for pasteurized goat’s milk anywhere in St. Louis. Now, ultra-pasteurized goat’s milk? I can find that stuff everywhere. The problem with ultra-pasteurized goat’s milk?
YOU CAN’T MAKE CHEESE WITH IT.
Why all the caps, you ask? Allow me to explain. This month’s Cheesepalooza challenge is basic chèvre. To make basic chèvre, you need pastuerized goat’s milk. When you can’t find pastuerized goat’s milk, you can’t make basic chèvre. This makes you very sad. And by you, I mean me.
So, sadly, I can’t regale you with any Cheesepalooza cheesemaking adventures this month. What I can do? Share with you my favorite recipes made with goat cheese. Please to enjoy.
- Apple, Goat Cheese, and Pecan Pizza from Cooking Light / My Recipes
- Goat Cheese Salad Croutons from Smitten Kitchen
- Mushroom and Goat Cheese Strudel with Balsamic Syrup from Closet Cooking
- Spring Vegetable and Goat Cheese Dip from Bon Appetit
- Tomato and Goat Cheese Tart from The NY Times
Oh, one more thing. Don’t think I’ve given up on my hunt for pasteurized goat’s milk. I will track it down … and I may even be able to get my hands on raw goat’s milk instead. Which is better. So much better.
Stay tuned, my friends. You will see a post about the making of basic chèvre here at Rhubarb and Honey. It will happen. Oh, yes, it will happen.