GOAT CHEESE RECIPES
For our milk and cheese I keep a Purebred Oberhasli Dairy goat.
What would I do without Trudy!?!?
1 gallon of fresh goat milk
1/4 cup white or cider vinegar
Favorite herbs to flavor
Heat one gallon of fresh milk to 185F degrees.
Remove from heat. Add vinegar.
Stir a few times. Let sit for 10 minutes.
Strain into a cheesecloth lined colander. Mix in 1 tsp. salt.
To hang, tie ends into a bag and hang for a few hours.
To press, wait 10 minutes and press to drain.
Pack into containers and refrigerate or freeze.
Will keep in refrigerator for about 1 week or in freezer for 6 months.
When thawing, place in the refrigerator overnight.
Just before serving, you can also add more milk along with your favorite herbs to make a dip.
Can be used as a topping on crackers, omelettes, toast, salads, pancakes etc.
You can also use this plain cheese as a substitute for chevre in most recipes.