How to Make Whipped Goat Cheese
This is a base for any board or spread. By breaking the crumbly structure of the cheese and adding a bit of fat, you transform a dense block into a velvet-like dip that stands up to crusty bread.
Temperature is your only hurdle
If the cheese is stone-cold, it will remain lumpy no matter how long you whip it. Leave it on the counter for at least thirty minutes before you start.
- food processor or high-powered blender
- rubber spatula
What goes in.
- 8 ozfresh goat cheese, room temperature
- 2 tbspheavy cream or high-quality extra virgin olive oil
- 1/4 tspflaky sea salt
Emulsifying for texture
The goal is to force air into the cheese. Add your liquid slowly while the machine is running to ensure the fat emulsifies with the cheese solids instead of just sliding off them.
The method.
Prep the cheese
Break the goat cheese into large chunks and drop them directly into the food processor bowl.
Initial pulse
Pulse the cheese on its own for 30 seconds to break down the firm structure until it looks like small, dry curds.
Add the liquid
With the motor running on low, drizzle the cream or olive oil into the feed tube. Keep the machine running for at least two minutes.
Check the peaks
Stop the machine and scrape the sides with a spatula. If it looks like thick frosting and holds a peak when you lift the blade, it is finished.
Other turns to take.
Citrus-Heavy
Fold in one teaspoon of freshly grated lemon zest immediately after whipping to cut through the richness.
Herb-Infused
Pulse in a tablespoon of fresh thyme leaves or chives during the final ten seconds of whipping.
When it doesn't go to plan.
Use a food processor rather than a blender; the wide bowl makes it much easier to scrape out every last bit.
If the mixture seems too thick after two minutes, add more liquid one teaspoon at a time.
Let the finished dip sit in the refrigerator for 20 minutes before serving; it will firm up slightly and hold its shape better on a cracker.
The ones that keep coming up.
Can I use low-fat goat cheese?
Avoid it. The fat content is necessary to achieve the smooth, airy texture. Low-fat varieties are often too watery and will not whip properly.
Why is my cheese still grainy?
Either your cheese was too cold when you started, or you didn't whip it long enough. Keep it running until the texture looks uniform and glossy.
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