Tag Archives: home made foods

Brooklyn Chevre’

I’m back on track making cheese after a little hiatus. It was raining yesterday in Brooklyn so I decided to make some goat cheese. Chevre’, meaning goat in french, is technically the term for all goat cheese but we think of chevre’ as the soft, cream cheese like goat cheese we are often used to in the USA.

Goat's Milk

I decided to make chevre’ with dill and garlic. I bought a half gallon of pasteurized goat’s milk and used my chevre’ starter from New England Cheesemaking which I keep in the freezer.

At left is the goat’s milk right out of the bottle in a pot on my stove.

I heated it to around 80 degrees (fahrenheit), added the starter and a few tablespoons of dissolved vegetable rennet. Rennet helps to coagulate milk. Rennet is traditionally made from the stomach lining of an animal but I prefer the vegetable variety. If you want to learn more about rennet, check out this article.

After mixing the milk for a few minutes, I covered it and just let it set for around 12 hours, waiting for the curd to form. After 12 hours, I had a nice curd in the pot – the milk becomes a custard-y consistency and there was a little bit of clear liquid at the top.

Dill and Garlic

Next, I minced some dill and 1 garlic clove and mixed it all up with the curds. Then, I ladled the curds into a butter muslin (cheese cloth) that I lined inside of a colander. Last, I tied the four corners of the muslin together and fastened the whole “bag” to my kitchen faucet, handing over the sink.

I let the bag hang, draining slowly, over the sink, over night.

In the morning, I united the bag and here is what I got:

Finished Garlic and Dill Chevre

From half a gallon of goat’s milk, I ended up with one small tupperware carton of chevre’. It’s delicious, fresh and not too “goat-y.” It’s a great starter cheese for anyone interested in cheesemaking. I’m going to bring mine to a dinner party and we’ll eat it on crackers and bread with olives and fresh vegetables.

Avi's Brooklyn Chevre

In America, Chevre’ only became popular in the 1980s. Laua Chenel is known as the mother of American goat cheese. She pioneered artisan chevre’ production in California and reigned as the doyenne of American goat cheese for more than 20 years. As the NY Times reported, Chenel’s business was bought out by a larger company in 2006.

Last but not least, have a look at some great chevre’ recipe suggestions from this Chowhound page.



More Kombucha…

Well…it’s been a few weeks and my Kombucha should be ready by now. I uncovered the jar – there’s no mushroom/SCOBY (Symbiotic Culture of Bacteria and Yeast) but it tastes like kombucha! I’m going to drink it and brew again and see if a SCOBY forms. Any ideas or suggestions would be helpful.


I found a really good kombucha recipe and article at The New Homemaker.


I am seeing more and more kombucha for sale in New York. All of the markets are carrying it now and it costs $4-5 per bottle! The homemade kind must be a better way to go…


Kombucha – the Brooklyn way


My Kombucha

I first tried Kombucha  last year at the Brooklyn Food Conference. when I tasted some from a new company called Kombucha Brooklyn. The first taste made my taste buds stand up tall.

It’s a little fizzy, a drop sour, but very yummy. Now, I am seeing a variety of  kombuchas sold in all of the stores in my neighborhood. The most popular variety I have seen is GTs Kombucha.

Kombucha is fermented tea. Kombucha’s history is unclear, but according to good old wikipedia, kombucha made its debut in Russia in the 19th century and became popular in China and Japan. I wouldn’t be surprised if Kombucha was imbibed for a few thousand years in those countries. According to information on the the Raw Freedom Community website:

“In China, kombucha tea has been utilized as a health beverage for thousands of years, dating back to before 200 B.C. It has been consumed for centuries in Japan, Korea, and Russia. In the early 1900s, use of the tea spread from Russia into other European countries including Germany, where it was touted as a health elixir for many years. In the 1950s and 1960s, German and Italian researchers claimed that kombucha tea exhibited strong anticancer properties, and it was promoted as a miracle cure for cancer. Alexander Solzhenitzyn, the Nobel Prize winning Russian author, reported that kombucha tea, which he began to drink during a prison term, cured his stomach cancer.”

Lots of people claim health benefits for kombucha. I can’t find anything conclusive on the health benefitts, but according to the Mayo Clinics’ Dr. Brent A. Bauer:

“Long popular in other countries, Kombucha tea is gaining popularity in the United States. Although frequently referred to as a mushroom, which it resembles, Kombucha is not a mushroom — it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and black or green tea and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds. Kombucha tea is commonly prepared by taking a starter sample from an existing culture and growing a new colony in a fresh jar. Health benefits attributed to Kombucha tea include stimulating the immune system, preventing cancer, and improving digestion and liver function.”

I do know that I like it and it costs $5 for a bottle. So…..I had to make my own.

Kombucha is  tea that fermented using yeast and bacteria. The kombucha culture is called a SCOBY -(Symbiotic Culture Of Bacteria and Yeast). To make kombucha, you either need to get your hands on a kombucha mother or its babies (no kidding) which is a SCOBY mushroom that was grown by someone else — I have seen people trading SCOBYs on craigslist or go to Get Kombucha.com which sells kombucha starter kits (their tag-line is “Yeast. Bacteria. Delicious”– I love it!) OR, you can use a bottle of store-bought kombucha as your starter. I went the latter route.

Kombucha is easy to make.  A good kombucha recipe is at this page on Sadie Magazine. What you need:

–A large glass jar

–A handkerchief or porous cloth

— A rubber band (to keep the cloth on top of the jar)

–5-6 tea bags

–A cup of sugar

–A bottle of store-bought kombucha

I used this video to help make my kombucha:

My kombucha is 10 days old and I see lots of activity in the jar. it’s sitting on top of my refrigerator. All kinds of white “stuff” is forming and I’m assuming that it’s fermenting as it’s supposed to.If it works, then I can continue to make it using a little of what’s left after I’ve drunk most of what’s in the jar. I’m going to give it another week before I try it.

What’s the worst that could happen? Well, according to Dr. Bauer (above) unsterile conditions in the brewing process could lead to adverse health effects. I sterilized my jar carefully and I think my brew is clean. I’ll let you know….