Goat Cheese

You can find my recipe for kefir cheese here and my butter recipe here is on here somewhere too. Today I tried my hand at goat cheese. One of our neighbors gave us some fresh goat's milk about a week ago. I used some of it to make soap, and then didn't know what to do with the rest. So I checked out Little House in the Suburbs (love them!), and they had a recipe for goat cheese. I adapted it for my purposes, but they have some good pictures you can check out.

Goat Cheese
1 quart goat's milk
1/8 c lemon juice (you can substitute vinegar)

Salt or Herbs to Taste

1. Heat milk on medium until it's between 190-200 degrees.
2. Stir in lemon juice and remove from heat.
3. Allow to curdle and cool until it isn't too hot to touch.
4. Line bowl with cheesecloth.
5. Pour curdled milk through cheesecloth and tie ends onto a spoon like in the picture above. Make sure there is a little room for your cheese to hang so it's not touching the bottom of the bowl.
6. Let hang for a few hours. For harder cheese refrigerate overnight.
7. Add salt and/or other herbs to taste.

For me, this recipe yielded about a pint of cheese and a pint of whey. I'll be using the whey in soup or bread or something.