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Goat Cheese
Ingredients
- 2 quarts raw goat cheese
- 2/3 cups lemon juice (fresh squeezed in best)
- Non reactive cookware (See Note 1)
- Cheese cloth
- Thermometer
- Honey (optional)
- Jacobsen Garlic Salt (optional)
Directions
1. Heat 2 quarts raw goat milk. Heat SLOWLY. Nonna used her lowest setting. Stir occasionally. Watch it the whole time. Do not let the milk burn. If you heat the milk too fast it may sour.
2. Heat until the milk is between 180°-185° F. There should be bubbles around the edges. It should just start to bubble in the middle.
3. When the milk is heated to the proper temperature, add the lemon juice (1/3 cup fresh squeezed lemon juice to 1 quart raw goat milk). Mix.
4. Turn off/remove from heat and let stand for 10 mins.
5. Fold cheese cloth, dampen, and place over a fine strainer (non reactive) (See Note 2)
6. Pour goat milk over the cloth and strainer (you are separating the curds and whey). Let stand at room temperature for 1.5 hours. Do not put in direct sunlight and keep away from any heat source. The curds will harden
7. Scrape curds into a bowl. At this point you can add seasonings or not depending on what you want. Mash the curds together, seal the container, and place in refrigerator. (See Note 3)
Note 1: Non reactive cookware is important. Use stainless steel or tin. Avoid copper, cast iron, and aluminum.
Note 2: Nonna had some issues with the cheese cloth and straining. The curds were very small. A fine strainer and multiple layers from a folded damp cheese cloth are necessary.
Note 3: Nonna separated her curds into 2 bowls. She added a couple tablespoons of honey to one bowl and some Jacobsen Garlic Salt to the other. No measurements. Just to her taste (she taste tested).