Homemade Goat Cheese
We started making this when we had goats, but find that now that we no longer do, it is still easy to make, with store bought whole cow's milk. So give it a try....
2 gallons whole cow's milk (or goat's milk)
2 tablespoons white vinegar
pinch of salt
chives, green onions, parsley, toasted sesame seeds, or choice of flavors
Directions:
1. Heat milk in large pot on stove until it almost boils.
2. Turn it off and add vinegar.
3. Stir as the curds seperate from the whey. The curds will look like large lumps of cottage cheese, and the whey will be like a yellow tinted water.
4. In your sink, line a colander with a thin towel or cheesecloth and pour the curds and whey into the strainer.
5. Let all the whey drain away (note: if you have pets they might like this as a treat,
the whey is very good for them, and high in protein).
6. Let the curds cool, then squeeze as much moisture out as possible.
7. Put in a large bowl and stir in salt and your choice of seasonings to flavor the cheese.
8. Press into a medium sized bowl, or roll into a tube inside of saran wrap.
9. Place in refrigerator and let it sit there for 2 days before tasting.
This makes a soft cheese that can be carefully sliced but is almost spreadable as well.
Unlike hard cheese, however, it does not melt. We like it especially well with chives added to it. Also good with pimiento, toasted sesame seeds, garlic, many things.
