About Me

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"Tout fait Maison" probably is the closest way to express how I like to live my life. I have always love making everything from scratch in my own kitchen since I was a little girl growing up in Hong Kong. Unfortunately kitchens in Hong Kong are much smaller and people do not always have the "real" oven there but only the toaster type oven. Therefore, things did not always turn out in my Hong Kong kitchen until I get my real kitchen here. To me, baking and working with dairy products are like doing science experiments. I get extremely excited when I see that my cheese is forming the way it should be or my bread is rising properly. When my end products come out perfectly, that is probably what I strive for. So I would like to share my secrets with all my friends who enjoy baking and enjoy kitchen experiments as much as I do. I have been a French trained aritsan chocolatier for the last 8 years and I still feel like there are so much to learn in the chocolate and pastry field. Having traveled the world and trained in two of the most amazing schools in France (Valrhona Chocolates and Lenotre),my goal is to spread my joy of baking to all of you.

Monday, March 26, 2012

Fromage de chevre demi-sec

Making cheese is one of those things that is like magic to me, it is a wonderful feeling to see how milk turns into curd then turns into cheese just over a few drops of rennet.  Recently I have purchased a Fromagerie (a cheese maker machine) from France, granted that I have to buy an adapter just so that I can use it in the United States of America.  For those of you who know me well know how obsessed I am with small kitchen appliances, this was one of them that I must have.  I love eating cheese and for me fresh goat cheese has really nice mild flavor and it is great with fresh bread, or salad.  I love it especially with my favorite raw honey from Willow Glen California which my very good friend Karen got me from a local market.  Chevre with honey is heavenly.

Yeild: 4 little cheeselets or one log of cheese
1 liter of fresh goat milk (I highly recommend the one from Traders Joe, Summerhill Goat Milk)
4 drops of liquid rennet
Salt or spice or herbs for garnish

  • In a stainless steel pot pour in the liter of goat milk
  • Heat milk until 95 degree F and then add drops of rennet directly into the warm milk
  • After adding rennet, mildly stir for 30 second just to make sure that the rennet is well distributed
  • Leave the milk to curd over a few hours time, or until it becomes a pudding consistency and there should be some whey (yellow green liquid separated from the curd) now the curd ready to be spooned
  • Line a piece of butter muslin over a colander
  • Slowly spoon out the curd into the colander and whey should be dripping down the colander and you can put a bowl underneath the colander if you would like to keep the whey for later use
  • After you put in all the curds, now you can gather up and tide the muslin and let it hang over a bowl to drain off more whey
  • Now you should have a nice ball of Fromage de Chevre
  • You can add salt to the cheese and divide them into little balls and roll them into different spices or dried herbs if you like, note that more whey might come out of the cheese as salt is added so you might want to make sure all the whey is off the cheese before rolling them into the spice or herbs
My favorite is of course to drizzle some raw honey over the Chevre and sprinkle with some black pepper to serve over my toast.......yum!!


  1. You make it sound so easy! Your results are absolutely beautiful!

  2. Oh you make it sound so easy!! And the cheese looks divine!! I have to try this for sure...thank you Ivy!!

  3. That looks so good, I am sure it is!