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Motal
Motal: Syunik goat's cheese packed with wild thyme and herbs
Motal is the herb cheese of Syunik's shepherds, who press fresh goat's-milk curd into clay jars with dried wild thyme, mint and tarragon, seal them with ash and leave them to ripen for months in cool cellars around Goris and Sisian. The cheese comes out crumbly, salty and fragrant, eaten with lavash and herbs or crumbled over salads. Home kitchens can make a firm goat's cheese, then layer it in a jar with herbs and salt and ripen it in the fridge for three to four weeks. Traditionally the milk is set with animal rennet; vegetarian rennet works just as well. A common mistake is packing wet curd; it sours and spoils instead of ripening. Chef's tip: press the curd until it feels dry and squeaky before crumbling it with the herbs.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the cheese
- 16 ¾ cups pasteurised goat's milknot UHT
- 1 tsp calcium chloride solutionin 50 ml cool water
- 2 tbsp live plain yogurt
- 1 tsp vegetarian liquid rennetor animal rennet, in 50 ml cool water
- 1 ¾ oz coarse salt
For packing
- 2 tbsp dried thyme
- 1 tbsp dried mint
- 1 tbsp dried tarragon
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/6 doneStep 1: Warm 16 ¾ cups pasteurised goat's milk to 90°F over a low heat, stir in 1 tsp calcium chloride solution and 2 tbsp live plain yogurt, cover and leave for 40 minutes.
40 minStep 2: Stir in 1 tsp vegetarian liquid rennet, still the milk, cover and leave for 45–60 minutes, until it gives a clean break.
Step 3: Cut into 1.5 cm cubes, rest 5 minutes and stir gently for 20 minutes, warming slowly to 100°F, until the curds shrink and feel springy.
20 minStep 4: Drain in a cheesecloth-lined colander, then press under a 4 kg weight for 8 hours, until firm and dry. Common mistake: packing it before it is dry; it spoils.
Step 5: Crumble the cheese and mix with 2 tbsp dried thyme, 1 tbsp dried mint, 1 tbsp dried tarragon and 1 ¾ oz coarse salt.
Step 6: Pack tightly into a sterilised jar, pressing out air. Cover and ripen in the fridge for 3–4 weeks. It is ready when crumbly and fragrant. Discard any jar that smells rotten or shows pink or black mould.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 9 g
- Carbs
- 1 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does motal take?
- About 105 minutes in total: 60 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of pasteurised goat's milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of live plain yogurt?
- Sour cream or buttermilk, same amount.
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