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Simple Homemade Goat Cheese

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Ingredients

Adjust Servings:
2 liters goat milk (whole milk preferably)
1/4 cup vinegar (any type but i like to use white)
1 teaspoon salt (to taste)
3 tablespoons heavy cream (optional)

Nutritional information

1.8
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
387.8 mg
Sodium
0 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
0 g
Protein
13g
Serving Size

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Simple Homemade Goat Cheese

Features:
    Cuisine:

    this is so easy and so much cheaper that i never buy it anymore. this same technique can be used to make ricotta if you use cow's milk and lemon juice instead of vinegar, or queso blanco with cow's milk and vinegar. if you try to make goat cheese with lemon juice it will lack the tang you're used to and be more like regular ricotta with a slight earthy touch.

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Simple Homemade Goat Cheese, this is so easy and so much cheaper that i never buy it anymore this same technique can be used to make ricotta if you use cow’s milk and lemon juice instead of vinegar, or queso blanco with cow’s milk and vinegar if you try to make goat cheese with lemon juice it will lack the tang you’re used to and be more like regular ricotta with a slight earthy touch , this is so easy and so much cheaper that i never buy it anymore this same technique can be used to make ricotta if you use cow’s milk and lemon juice instead of vinegar, or queso blanco with cow’s milk and vinegar if you try to make goat cheese with lemon juice it will lack the tang you’re used to and be more like regular ricotta with a slight earthy touch


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    Steps

    1
    Done

    In a a Non-Reactive Pot on Med-High, Bring Milk Up to Just Below Boiling While Stirring Gently but Constantly. You'll See a Bit of Foam Starting to Form.

    2
    Done

    Add the Vinegar and Stir Gently. If the Milk Doesn't Curdle and Separate Cleanly Right Away Then Let It Heat a Few Min Longer or Add a Touch More Vinegar a Tsp at a Time.

    3
    Done

    Drain in a Strainer Lined With Several Layers of Cheesecloth or an Old Pillowslip That Has Been Bleached and Rinsed Very Well. That Liquid You're Pouring Off Is Whey, Btw, and Useful. You Might Want to Catch It in a Big Bowl.

    4
    Done

    Move Your Cheese to a Mixing Bowl and Stir in Salt to Taste. Add Heavy Cream to Make It Smoother If Desired.

    5
    Done

    You Can Press Into Mini Quiche Dishes (line With More Cheesecloth So You Can Un-Mold Cleanly) and Refrigerate Overnight to Solidify If Desired. You Can Also Form Into a Log and Roll It in Herbs or Marinate It in Flavored Olive Oil. Be Sure to Wrap Tightly Before Storing For Up to Two Weeks but I Doubt It Will Last That Long! the Whey Can Be Used For Baking or Boiling in Place of Water to Add Some Extra Protein and Vitamins. You Can Also Give It to Your Pets or Water Your Plants or Lots of Other Things. Make a Protein Shake With Some Fruit Perhaps. Happy Cheese Making!

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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