FOR THE GOAT'S CURD:
Ingredients4 cups goat milk (Al's Places uses Redwood Hill Farms Unpasteurized)
2 cups regular Milk
2 cups cream
2 cups buttermilk
1T kosher salt
1. In a stainless steel pot, combine all ingredients over low heat until the temperature registers to 80˚ Celsius.
2. Remove pot from heat and let sit for 10 minutes. The mixture will curdle.
3. Place a colander over a bowl or mason jar. Line colander with two layers of cheesecloth and pour mixture into cloth and allow to drain.
4. Wrap cheesecloth around curds and squeeze out all the moisture.
5. Store curds and whey in refrigerator.
Ingredients (yields 15 cups)
1 cup grated parmesan
1 cup heavy cream
1 cup milk
½ cup butter
1. Bring water to a boil and whisk in grits.
2. Simmer for two hours, stirring occasionally.
3. Stir in all other ingredients and chill in refrigerator.
FOR THE WHEY:
2t coriander seed
½t black peppercorn
½t fennel seed
A pinch of red chili flake
½ bell pepper roasted and peeled
1 sprig rosemary
12 cloves garlic
6 cups whey
1. In a Dutch oven, heat 1T of grapeseed or canola oil on medium-high heat.
2. Char the lemon, bell pepper, and garlic
3. Add spices and rosemary, and toast until fragrant (about 30 seconds).
4. Add whey, and simmer gently for 30 minutes.
5. Strain mixture into a small pot
1. Add grits to a medium size pot and heat on medium.
2. Stir in the flavored whey until warmed through.
3. Serve in a bowl, and top with a few dollops or quenelles of goats curd, and top shaved parmesan and black pepper.
* Serve as is or top with a simple green salad if desired.
Omar Mamoon is the founder of Dough & Co.