The DIY food movement is spreading, as people discover the sweet satisfaction of making their own bread, pasta, beer, cheese and other staples we generally rely on the experts to prepare for us. In her new book, Hannibal, Mo., native Janet Hurst gathers tips and recipes from the cheese experts - artisan cheesemakers from around the country - to guide the adventurous home cook through the process of making your own cheese.

From choosing the right milk and understanding culture and rennet, to molding and aging your homemade cheese, Hurst walks you clearly through the process and draws on the experience of respected artisans, including a number of Missouri cheesemakers. With 50 recipes for everything from butter and yogurt to craft goat's, cow's and sheep's milk cheeses, this is a great guide for beginners and experienced DIYers alike.

Drunken Goat Cheese

By Janet Hurst, from the book Homemade Cheese

Drunken goat cheese is the summation of wine and cheese in a most literal sense. The rind on this cheese is the highlight, as it takes on the deep burgundy hues of the grape. The wine slightly flavors the cheese and gives it the aroma of a well-aged vintage.

  • 1 gallon pasteurized goat milk
  • ¼ tsp Mesophilic DVI MA culture
  • ¼ tsp liquid rennet diluted in ¼ cup nonchlorinated water
  • 1 Tbsp noniodized salt
  • red wine

| Preparation | Warm the milk to 86ºF (30ºC) and then add the culture. Stir from top to bottom. Add rennet and stir again. Let set for 30 minutes until a clean break is achieved. Cut the curd into ½-inch (13-mm) cubes. Pour off 80 percent of the whey, leaving just enough to cover the curds. Add in 1 gallon water warmed to 80ºF (26.6ºC). Return pot to heat, and heat the curds and water to 100ºF (37.7ºC), stirring frequently to prevent the curd from matting. After the temperature reaches 100ºF (37.7ºC), turn off the heat and let the curds remain in the water for 1 hour.

Line a colander with cheesecloth and drain the curds from the whey. Add salt to the curds. Leave the curds in the cloth and press the cheese. Use 20 pounds (9 kg) of pressure for 15 minutes. Then remove the cheese from the press, turn it, redress it and place it back in the press at 20 pounds (9 kg) of pressure for 30 minutes. Remove the cheese from the press, redress and press overnight at 20 pounds (9 kg) of pressure.

The next morning, remove the cheese from the press and place it in enough wine to submerge the cheese. Leave it for 2 to 3 days, turning it periodically.

Remove the cheese from the wine and allow it to dry for 6 to 8 hours. Then wax and allow to age in a cool, fairly humid environment (such as a cellar or wine refrigerator). Age for 3 months.