Wednesday, January 20, 2010
This cheese is easy to make and even easier to eat. Double the recipe to make more if you want, but keep in mind that it only stays fresh for a few days.
Prep time: 5 minutes
Total time: 20 minutes, plus an hour or two to drain
Yield: about 1/2 cup of cheese
1 quart of goat milk
2 teaspoons of lemon juice
pinch of salt, to taste
1. Heat milk in a large saucepan over medium low heat. Place a candy thermometer in the milk and stir occasionally.
2. When the milk reaches 180 degrees Fahrenheit, stir in the lemon juice. Continue heating until small curds form, but do not let the milk boil. At this point, the milk will begin to look clearish yellow. That is the proverbial whey, which can be drunk, used in baking, or fed to your animals.
3. Turn off the heat. Line a small strainer with cheesecloth. Carefully pour the curds into the cheesecloth-lined strainer, reserving the whey in a bowl underneath if desired. Tie up the cheesecloth and gently squeeze to remove more whey. Hang the cheese from your faucet, or a wooden spoon set over a deep bowl or pot for one to two hours to continue to remove moisture from the cheese.
4. Remove the cheese from the cloth. It will be a bit crumbly. Add salt to taste and then pack the cheese into a small ramekin to store. Cover with plastic wrap and refrigerate. Use within a few days.