Jan
03
2019
Homemade Vinegar Cheese
By charlimblog
There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar cheese is one of the few, and is perfect for a beginner.
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 approximately 1 teaspoon sea salt to taste and whichever seasonings you choose: – 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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You can add seasonings like dill, garlic and herbs, green onion — the choices are limitless!