MJ bought a small tube of goat cheese last week. It’s a soft-ish cheese, something like ricotta, with a somewhat lemony sour creamness in the middle of your mouth, and another flavor in the finish that I can’t really identify but which might be goat. It’s … OK … on crackers. Kirai janai, as they say — I don’t dislike it. MJ dislikes it enough that we won’t be buying it again, and I am free to experiment with it for breakfast.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth (turkey, this time), salt, one fat dinner tablespoon of goat cheese. Cook for 10 minutes or so, depending on the exact style of oats. Add the cheese either at the start about a minute before you’re done (depending on how much of its own identity you want it to keep), and the potato when you take it off the stove.
Results: Acceptable. Like mixing in a fat tablespoon of ricotta, or maybe some sour cream. Adding the dregs of a jar of figgy jam helped immensely.