Homemade Goat Cheese
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Making homemade goats cheese is not as hard as you may think and it is really good for you.
- 1 gallon of fresh goats milk
- ¼ cup of vinegar or lemon juice
- candy thermometer
- large stainless steel stockpot
- long knife
- long stainless steel spoon
- fine mesh colander
Start by placing your goats milk into a large stainless steel stock pot.
Start on low heat and heat it up gradually to 180 degrees. You can check the temp. by placing a candy thermometer into the pot. It is important to do it this way so that you don’t scald the milk.
Once the temp reaches 180 degrees remove it from the heat and immediately whisk in the vinegar/lemon juice.
Let the mixture sit for 35 minutes at room temp. Next take a sharp knife and slice long strips and turn the pot and slice slits in the other direction (basically making cubes). At this point your milk is now called “curd” and the watery oil is called the “whey”.
Place layers of cheesecloth into your colander and pour the curds and whey
onto the cheesecloth. Let it drain for about 10 minutes in the colander.
After draining tie the corners of the cheesecloth with some twine to make
a little bag. Tie the bag to something that will allow it to drain over the sink overnight.
After 6 to 8 hours you officially have goat cheese. At this point you can eat it as is or refrigerate it to use later.
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