Recently I was blessed to accumulate a large quantity of goat’s milk. Knowing my family wouldn’t drink it all before it went bad, and not having a freezer large enough to store it, I decided to make cheese.
Unfortunately, I am pretty
lazy laid back and I didn’t feel like going out to buy rennet (I don’t much like the thought of using it either), so I decided to just sort-of make up my own recipe that didn’t use the nasty stuff. I was aiming for something like cream cheese, but it turned out more like ricotta or farmer’s cheese.
Not bad, if I do say so myself.
It leaves you with quite a bit of whey, which I think is a good thing. It sure comes in handy when you’re making delicious lacto-ferments like cinnamon cranberry chutney, apple chutney, hummus, “pickle carrots“, or cauliflower…
So, for anyone out there who’s adventurous enough to try this, here’s my recipe:
Free of grain, gluten, and eggs. Full of dairy. 😉
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- 1 qt. whole milk
- salt to taste
- candy thermometer (handy, but not completely necessary)
- cheesecloth or something of the sort
- strainer or colander
- Put the milk in a pot and let sit overnight or for about 12 hours. (Don't worry, you won't die from it.)
- Once it has separated, put it on the stove and heat to about 100 degrees. Keep it at this temperature until it thickens - about 1 1/2 hours or so. It should be ready when you can pick up a soft curd from the top of the pot.
- Line a strainer or colander with a cheesecloth or handkerchief (I actually used an old thin tank-top). Place this over a large bowl and pour the milk/curd mixture into the cheesecloth. Gather up the ends of the cloth and squeeze out the whey.
- Wrap the ends of the cloth tightly and place the whole contraption in the fridge overnight.
- In the morning, open the cloth and scrape out the cheese.
- Sprinkle with salt and mix in with your hands.
- Eat on a cracker with a cucumber slice, with fresh fruit, in a smoothie, whatever you feel like!
- Store leftovers covered in fridge.
Raias Recipes http://raiasrecipes.com/
Here’s what the process looks like in pictures:
Heating up the milk.
All ready to go!
Draining off the whey.
Unwrapping the cheese.
All salted and ready to eat!