Monday, June 27, 2011

"Farmers" goat cheese

With our plethora of milk that we had last summer, this is the basic recipe we like in our house.

1 - 2 gallons of milk
Heat to hot, ~180F (some say to boil, doesn’t really seem to matter)

Stir to keep from scalding milk.
Turn off heat.

Add 1/4 white vinegar per gallon. Stir and let sit 5 minutes.
Pour curds & whey into a colander lined with a fine mesh linen, thin dishtowel, doubled up cheese cloth, muslin, thin pillow case, etc.

(I put another pot under the colander to collect the whey for the chickens.)
Drain, stir in salt to taste. Fresh or dry herbs to your liking.
Can either twist cloth around and hang up to drip dry for the day. (This usually makes a spreadable cheese.)

...or we made a make-shift cheese press and press it into a rectangle mold in the refrigerator. (this makes for a cheese you can cut into pieces.)
Wrap up and refrigerate that night if drip dried.
 or if put it to press in the fridge, cut into chunks and wrap blocks the next day.

My favorite way to eat this is plain cheese on crackers with a piece of smoked salmon. Delish!

1 comment:

Jenny said...

Sounds so easy!!! Wishing for some goat milk now....or even better, a goat to milk myself. Dang HOAs!