Crumbly Goat Milk Cheese
Author:
Diane C. Kennedy
Recipe type:
Side Dish
Prep time:
10 mins
Cook time:
1 hour 30 mins
Total time:
1 hour 40 mins
Serves:
¼ cup
Have a quart of goat milk? Make a little cheese with it!
Ingredients
One quart fresh goat's milk
Up to ⅛th cup fresh lemon juice or vinegar
Seasonings such as half a garlic clove grated, thyme, Herbs du Provence, etc., and coarse salt
Instructions
Affix a cooking thermometer to the side of a medium saucepan.
Add goat milk so that the thermometer is submersed in the liquid but not touching the bottom.
Heat over medium heat until the temperature reaches 180 F.
Remove pot from heat and gauge from side of pot.
Stir in lemon juice or vinegar a teaspoon at a time until curds form. You'll know it when it happens! There will be curd and almost clear whey.
Line a bowl with double layer cheesecloth.
Pour contents of pot into cheesecloth.
Tie corners of cheesecloth together over a wooden spoon and allow to hang over bowl or pot to drain.
Drain cheese one hour or more. The longer you drain it, the more dry it will be.
Remove cheese from cheesecloth and place in bowl with the seasonings of your choice. Sprinkle with coarse salt.
Use crumbly cheese on top of hot pasta or vegetables.
Recipe by
Finch Frolic Garden Permaculture
at https://www.vegetariat.com/2011/06/goat-milk-crumbly-cheese/
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