Homemade Lemon & Herb Goat Cheese

This sounds super fancy, but the lemon aspect was actually an accident. A beautiful, delicious accident. Just go with it.

A friend and I recently attempted homemade mozzarella, it was decent. We did a few things wrong (#1 was using the microwave instead of a stove) and decided not to be so experimental in our next cheese venture. Cue the goat cheese, four ingredients but a lot of attention to detail. We made a day of it, took our time, and tried a few flavors. One observation in my cheese research was a lack of detailed homemade goat cheese recipes, so here’s one for y’all!

Ingredients/Supplies [makes one small mound- we doubled]:

  • 1 qt. goat milk
  • juice of two lemons
  • 1 oz. of vinegar
  • ½ tsp. salt
  • Dried herbs de provence

  • Cheesecloth
  • Colander
  • Food thermometer
  • Small bowls for shaping (optional)
  1. Line a colander with two or three layers of fine cheesecloth.

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2. In a medium pot, heat the goat milk until it reaches 180’F. Stir frequently to ensure even heat throughout. Check often- ours went from 160 to 210 very quickly! If it does go over 180, turn the stove off and wait for the milk to cool down before moving to the next step.

3. Add lemon juice, stir a few times. Add vinegar, stir just until combined, and let sit for ten minutes. You’ll see the magic starting right away!

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4. Pour into the cheesecloth/colander, add the salt and mix lightly with a spoon or rubber spatula.

5. Gather ends of the cheesecloth and tie to your sink neck to hang & drain for about an hour. Do not squeeze out extra liquid- this is what makes it spreadable vs. crumbly.

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6. Take your ball of goat cheese and either sprinkle with dried herbs & serve, or prepare a small bowl with a light brushing of olive oil, line with dried herbs, and press your cheese into the mould. Release the cheese from the mould, refrigerate & serve.

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Homemade Cheez-its

Take a break from holiday sweets and try out this 20 minute recipe!

I was recently talking with a co-worker about the types of food you’re embarrassed to say you love. Now, I’d normally say I have a fairly refined palate, I make an effort to try new foods, and I challenge myself with unique recipes in the kitchen. However the one exception to that rule is cheez-its. Freakin’ cheez-its. I’ve stopped buying them because they’re so mysteriously addictive.

After this conversation I decided to try homemade cheez-its. This way, if I’m eating them as a snack, I can control the ingredients [SALT!] and amount that I make. If anyone from Sunshine Foods is reading this: victory is mine.edited_1086

So, adventures of homemade Cheez-its:


  • 6 oz extra-sharp cheddar cheese, shredded or cut thin
  • 4 oz seriously sharp white cheddar cheese, shredded or cut thin
  • 1/2 stick butter, room temperature
  • 1 tsp kosher salt, plus more to sprinkle on top
  • 1 cup flour
  • 2 tbsp ice water


1) cut or shred your cheeses


2) Combine cheeses and butter. Beat with paddle attachment.


3) Add salt and flouredited_10794) Slowly add ice wateredited_1080

5_ Combine into a ball. ONE BIG CHEESEBALL!


6) Roll out (thickness doesn’t matter for this step) and refrigerate for an hour.edited_10827) Remove from the fridge and roll out to 1/8 inch edited_1083

8) The fun part! Cut into even squares and use a toothpick, straw, or end of a chopstick to poke a hole in each cracker. Note- the crackers grow, so the hole should look a little bigger than usual. The pastry cutter is not necessary, but definitely gives it the finishing touch to make it look just like the real thing!edited_1084

9) Bake at 350 for 15 minutes. edited_1085