Make Your Own Goats Milk Cheese

The most interesting and simple local food demonstration, I’ve seen recently, is making Goat Milk Cheese.

Goat milk cheese is lower in fat and calories than cow’s milk and easier to digest if you are lactose intolerant. You can purchase goat milk from a local farmer, a farmers market or your local natural food store.

You Need:

• 1 gallon of goat's milk
• Apple cider vinegar
• Salt
• Herbs, if desired
• 1 Large stainless steel kettle
• Cheesecloth
• Large Bowl
• Ladle

1. Heat the goat milk to 190 degrees, stirring constantly
2. Take off heat and cool to 100 degrees F
3. Slowly add apple cider vinegar
4. Put cheesecloth in a large bowl
5. As curds start to form, separate from the whey and put into large bowl.
6. Add very little salt, if desired, or try adding herbs like basil, parsley or chives.
7. Squeeze out more whey by gathering and twisting cheesecloth into a ball around curds.
8. Tie and hang the ball of curds to drain for several hours. Refrigerate for a day before tasting.

The whey is left in the bowl to be used for cooking or discarded.

--Joyce Sobotta