I was able to pick up a gallon of raw goat's milk last week from my nutritionist, Valerie (just in time since I needed some whey for culturing veggies) and she suggested making goat's cheese as well. It turned out to be quite a simple process and although I'm not a huge fan of goat cheese from the store I ended up loving this cheese made from raw goat's milk. The cheese itself turned out fairly dense with a texture similar to fresh mozzarella and a fresh, mild taste. As an added bonus I now have 2 1/2 quarts of the most beautiful whey to use as I please!
Goat Cheese
Heat 1 gallon raw goat's milk to just under a boil, somewhere between 180 and 190 degrees.
Add 1/4 Cup Bragg's Apple Cider Vinegar & 2-3 Tbsp lemon juice.
Stir as milk curdles.
Pour through a cheesecloth-lined strainer into a bowl.
Tie up cheesecloth and drain whey from curds (approximately 1 hour)
Chill, slice and serve!
This turned out to be a perfectly nourishing snack on one of those afternoons my husband was starving and wondering what we had to eat...as not many things in our frig have labels on them! Luckily I remembered the goat cheese! We sliced and sprinkled it with herb and pepper sea salt, whipped up some guacamole, added some Mary's Gone Crackers (which are back on the shelf at our local Costco) and ate this whole platter between us. It was so delicious!
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