Apr 30 2014
Grocery & Gourmet Food Dairy, Cheese & Eggs Artisan Cheese Cottage Cheese Cream Cheese Milk & Cream
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.