My dream is to one day have a goat (or goats) and a small bit of land. Until then, it’s quite easy to make fresh goat cheese with pasteurized (not ultra-pasteurized) store bought goat’s milk. I started out with this Chevre Kit from The Beverage People but you could also buy the ingredients and make-shift your drying rack + draining containers. Here’s their recipe too. It was delicious on the bagels with cured fish. Happy home cheese making!
Can’t wait for Kelley’s new album Double Exposure to be released on on Third Man Records 9/26. He’s a genuine San Francisco staple, back to his same old tricks. Who would have thought this song would be a tribute to a Kimchi Taco Man?
I’m a big fan of homemade sauerkraut! It’s much better than store bought, super easy, contains those healthy probiotics, and will blow your mind. It’s pretty magical to see osmosis in action! It takes about a week before it’s ready to eat. I prefer mine with a simple edition of caraway seeds but you could add carrots, fennel seeds, juniper berries, peppercorns or whatever other spices you enjoy. The recipe I use comes from The Art of Simple Foods by Alice Waters.
3 simple ingredients: cabbage, salt, caraway seeds.
The salt creates the brine when massaged into the cabbage.
I use a smaller jar full of water to weigh down the cabbage so it’s fully submerged in the brine.
Then place a dish towel over the top and let it hang out on the container for about a week.