Let’s skip right to the photography tip, shall we? I’m pretty excited about it.
See this dish of homemade goat cheese, it’s a little less than full:
The best “filler” for a partially filled bowl is a potato. For several reasons.
First, they’re cheap and you probably already have them.
Second, they can be cut any shape you need. And re-cut if necessary. They also lift out of the bowl cleanly (unlike a paper towel I’ve seen recommended).
Third, they don’t float if you need to use them in a bowl of soup.
Just place your potato at the bottom of the bowl, fill and you are ready to shoot.
See, it looks full. You’d never guess it was chocked full of Idaho’s finest.
This is also a GREAT way to make sure that the soup garnishes “float” on top of the soup bowl. I tried an upside down ramekin for the below shot, but it kept floating, and it was too tall, and since I (obviously) wasn’t able to cut it to shape, I had to overfill the bowl.
Which I later spilled when I went to move it from photo land, to eating land.
But the idea was good. And the next time I went to shoot some soup, I decided to use a potato cut to shape, and fancied myself a genius. Look how the good stuff just “magically” floats on top. Patiently waiting for it’s photo to be taken.
So. You might not have a complete obsession with photographing food. You might just be here for the recipe. I guess we can talk about that, It turns out making your own goat cheese is really easy, and really good.
SO easy, in fact, that you should try it, it’s almost fail safe.
If you’ve made ricotta (you totally should), you pretty much have already made the cow version of goat cheese, the process is the same.
Hey, look how full that bowl is.
- 1 qt goat milk (do not use ultra-pasteurized, it won't work)
- 1/2 tsp salt
- 1 lemon, juiced, about 3 tbs
- In a pot over medium high heat, add the goat milk and salt. Bring to a low simmer, stirring occasionally, and allow to cook until temperature reaches 180, about 8 minutes. Turn off heat, add lemon juice and stir once to redistribute lemon juice. Let sit for 5 minutes or until curds form.
- Line a colander with two layers of cheese cloth. Pour goat milk into the collandar. Allow to drain for 15 to 30 minutes. The longer your cheese drains, the firmer it will be.