Goat Milk

This recipe is one of the quick and easier cheeses to make.

Ingredients:

• 2 gallons goat milk
• 1/2 cup or more vinegar
• Batters

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. Drain longer for a drier cheese.
• Mold the cheese after draining fairly dry into carrot-stick shapes or into a rectangular box lined with parchment paper.
• Cut into strips and freeze individually on cookie sheets.
• Take from freezer and batter with your choice of batters, then fry quickly in hot oil.