Goat Milk

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There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.

Ingredients:

• 2 gallons goat milk
• 1/2 cup or more vinegar
• 1 teaspoon sea salt

Directions:

• 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.

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