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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 quart(s) goat's milk |
1/2 cup(s) lemon juice |
1/2 teaspoon(s) sea salt |
Directions:
1. Heat the goat's milk in a medium saucepan until it begins to boil along the edges. (Or microwave in a 2 qt. glass bowl in the microwave until bubbles appear at the edges). After the milk begins to bubble along the edges of the pan/bowl, remove from heat and stir in the lemon juice. Let it sit for about 5 minutes so the milk can curdle.
2. Place a large piece of cheese cloth or muslin towel int a strainer over the sink or over a large bowl. Make sure the cloth is larger than the strainer. If using cheese cloth, make sure you have several layers or that it is very fine. You don't want the curdle to flow through the cloth.
3. Pour the curdled milk slowly over the cheese cloth. Let the liquid strain through the cloth until all you are left with is cheese curds. Gently pour cold fresh water over the curds to rinse away the lemon juice.
4. Pull the four corners of the cloth together and squeeze out the excess liquid. The more you squeeze out - the more dense your cheese will be. Transfer the cheese to a small bowl and add salt (if desired). You can also season the cheese with pepper, freshly snipped herbs or honey.
5. Cheese lasts about a week in the refrigerator.
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