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Friday, October 23, 2015

Fresh Goat Milk Cheese

Making soft cheese is fairly simple. I make both a savory and sweet cheese. The savory cheese can be spread on toasted bread or eaten on crackers. The sweet cheese can also be enjoyed on toasted bread with honey drizzled on it, or you can fill crepes with it. and top with your favorite topping.

You'll need:
a large sauce pan.
a large bowl
a colander
mixing spoons
some cheese cloth.

In a bowl mix baking soda, salt, olive oil or butter and flavorings.

Line the colander with cheese cloth and place in your sink.

Heat 1 gallon of fresh goats milk to 102 degrees, which is just before boiling.
Remove from heat.
Add vinegar.
Stir gently.
The milk will curdle.
Stir a minute or two.
You can add a little more vinegar if the milk doesn't curdle
Strain through the cheese cloth.
Add cheese to the bowl of flavoring, stir.

Savory Cheese
1 gallon of milk
1/4 cup apple cider vinegar
1 tsp baking soda
1 tbsp olive oil
1-2 cloves minced garlic clove
1-2 tbsp minced Basil
Sun-dried tomatoes to taste
This is our favorite savory combination, but be creative with seasonings!

Sweet Cheese
1 gallon of milk
1/4 cup apple cider vinegar
1 tsp baking soda
1 tsp salt
2 tbsp butter
1/4 cup sugar
1 tsp vanilla

We like to make a sauce from the peaches and blueberries we harvested and froze this summer.

Note: These recipes can be doubled or even tripled. I often triple the recipe for my large family.
Also, I use fresh goats milk , but you can substitute store bought goat or cow's milk.
I've used other vinegars, but apple cider vinegar seems to work best.


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