For those of you planning to make the Cherry Tomato and Radish Salad in Orange Vinaigrette with Whipped Chèvre featured on Monday, I realized after I penned the post that the amount of milk called for when whisking the chèvre could vary depending on the firmness of the goat cheese. I used a creamy, but somewhat firm chèvre from my local cheese shop (see photo above!) and it easily needed almost 2/3 cup of milk to get it to a nice whipped consistency. Softer goat cheeses like Chavrie (which I mentioned in the post) will need as little as 2 tablespoons of milk. I’ve made these notes on the recipe so be sure to check out the revised version here.
It’s been in the 90s every day this week–tomorrow we might be lucky and it will reach only into the 80s! Happy cooking everyone!
Print This Recipe