goat cheese

I make fresh goat cheese from our dairy la mancha goats. Here's the recipe:



4 litres goat milk
1/2 cup vinegar
1 tbsp salt (use less or more to taste, i use pink himalayan salt from solay)
food thermometer
cheese cloth


1. put milk in pot and have heat on medium with thermometer.
2. Watch every so often to see if temp is at 180
3. When it is at 180, add vinegar and you will see immediate clumping and slight temp drop.
4. Make sure to keep the clumping mixture at 180 for 10mins.
5. Get cheese cloth ready and strainer and dump curdling mixture (keep whey if you want for other cooking)
6. quickly add salt and mix and then hand up cheese to slowly drip out whey for couple of hours.
7. enjoy your cheese now or wrap in plastic and keep in fridge. Can also be frozen for later use for spaghetti or lasagna dishes.