Wednesday, July 13, 2011

Making Goat's Cheese

1 quart goats milk
1/4 cup lemon juice or vinegar
Salt to taste

Heat the milk to 180 degree-I used my candy thermometer.

Add the vinegar or lemon juice, stir and et sit a few minutes to let the curds form-the curds ar small, not large like cottage cheese.

Stir in the salt and pour the mixture into a colander lined with cheesecloth.

After the whey has mostly drained of gather the ends of the cheescloth and tie it around the handle of a wooden spoon, let the cheese drain overnight in the refrigerator-be sure to keep a bowl under it to catch any more drips of whey.

I added some grated garlic, fresh chives, and hot chili flakes-very tasty.

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