There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.
2 gallons goat milk
1/2 cup or more vinegar
1 teaspoon sea salt
Heat milk to 185°F in a stainless steel pot.
Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
Mix in sea salt to taste (approximately 1 teaspoon) and whichever seasonings you choose. * Suggestions: Dill, garlic and herbs, green onion —the choices are yours, limitless!
Chill and enjoy on breads, salads, crackers, in pasta dishes and more.
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.
Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.