Well after missing last weeks post, i'm back with yet another. i'm excited to share my favorite Goat Cheese recipe with all of you. I hope you get the chance sometime to make it. I use it in eggs, casseroles, and pizzas.i got this recipe a few years back from a blogging friend.
I hope you all enjoy it!
1 gallon of goat milk
1/4 cup of Apple Cider Vinegar
Pour your milk into a large stock pot and with a wooden spoon stir frequently until you reach 175*
Once you reach this temperature add your vinegar and turn your heat off. This will begin the process of curdling your milk and making all those incredible cheese curds appear.
I let my pot set for about 15 minutes and then begin dipping the curds out and putting them into a lined colander.
Once you have dipped out all your curds you are going to start straining out all your whey.
You will have quite a lot of whey so have a nice sized bowl under your colander.
After another 15 minutes or so, tie up your bag, remove your colander and hang your curds above the bowl so you can drain more whey.
Once it stops dripping so much you can remove the cheese.
You can add seasonings or herbs or leave it, as is.
The leftover whey is perfect for mixing with some feed or some stale bread and giving to your chickens, a GREAT source of protein for them.
Or, you can use the whey and some buttermilk to make up some ricotta cheese.