I wanted to share a very easy goat cheese recipe.

[savingdogs]

I just tried this recipe. I used 1 gallon of milk (I used cow's milk) and 6 Tbsp of vinegar with a splash of lemon juice. All of the milk curded up leaving a tinted (not milky) whey. I added salt, pepper and parsley between layers.

The result = YUMMY!

You could easily add some cream to the curds and have homemade cottage cheese. I may do that next time since my boys love cottage cheese.

At the end you add cream? When it is hot and draining from the cheesecloth? I can't quite picture what you are describing but would love to make cottage cheese.

 

[elevan]

I just tried this recipe. I used 1 gallon of milk (I used cow's milk) and 6 Tbsp of vinegar with a splash of lemon juice. All of the milk curded up leaving a tinted (not milky) whey. I added salt, pepper and parsley between layers.

The result = YUMMY!

You could easily add some cream to the curds and have homemade cottage cheese. I may do that next time since my boys love cottage cheese.

At the end you add cream? When it is hot and draining from the cheesecloth? I can't quite picture what you are describing but would love to make cottage cheese.

Sorry!

After it is done draining and cool. Transfer to a container for storage and add cream then.

 

[savingdogs]

Yum! I have all those things. I think I'll make cottage cheese today!

 

[Fat Bottom Farm]

So excited! Made my first batch of cheese with the 2 quarts of milk I got the last 3 days (one goat); once it was done draining, added a little honey with a touch of pepper. Very yummy, only got about a cup of cheese but I am excited.

Smiles,
Lanora

 

[elevan]

So excited! Made my first batch of cheese with the 2 quarts of milk I got the last 3 days (one goat); once it was done draining, added a little honey with a touch of pepper. Very yummy, only got about a cup of cheese but I am excited.

Smiles,
Lanora

If your whey is still milky, you can increase your cheese quantity by increasing the amount of vinegar.

 

[elevan]

Thought I'd share a picture of my latest batch:

This one is seasoned simply with salt, pepper and parsley.

 

[savingdogs]

Yum! Where are my crackers?

That looks much like my last cheese.....and it was yummy!

 

[Prisca]

Hi Folks,
The cheese you are making here is what I know as Queso Blanco. A south american non melting cheese. One of the many things that we love about this cheese is the amount of cheese you get from a gallon of milk! You get about 1 1/ 2 pounds or more of cheese from one gallon - most cheeses you get about 1 pound from a gallon so this is truly wonderful.

The exact recipe I use is as follows:

1 gallon fresh goats milk
1/4 to 1/2 cup vinegar

Warm goats milk to 195 degrees.
Stir in vinegar.
Turn off heat and let set 10 minutes.
Pour curds into a cloth lined colander - pick up corners to make bag and let drain until it quits dripping - about an hour.
Then wrap and put in fridge until you are ready to use.

I normally slice the cheese in 1 inch slices and freeze. I use it much the same as one would use tofu. (Our bodies do not process soybean well) I also use it for ricotta in pasta dishes and like cottage cheese in some salads.

You can use your favorite vinegar - even the fancy flavored ones - I did a Sageberry vinegar and then added herbs and it was wonderful.

Have fun with this.
Prisca