Goats' Milk Cheese
Goats' milk cheese is considered a delicacy in many countries such as France, China, Italy, Portugal, Spain, and the United Kingdom. Known as "lait de chèvre" in France, the overall fat content in goats' milk is relatively the same as that of cows' milk, but there is a higher amount of protein in the milk from goats, which makes it very similar to human breast milk. When making homemade goats' milk cheese, using fresh milk is ideal, but a store-bought gallon can be just as tasty and may be safer to drink because it has been pasteurized.
Instructions
1. In a large pot or saucepan, heat one gallon of goat's milk and one quart of buttermilk---which is added to culture the milk---to 180 degrees. Stir frequently at a simmer to avoid scorching.
2. Stir in the lemon juice or vinegar and set the integrated mixture aside overnight, or up to approximately 24 hours. Allowing the milk to rest with the lemon juice or vinegar will give the mixture a chance to curdle into clots. The curds will then separate from the whey. After resting, the mixture will begin to resemble large clumps of cottage cheese.
3. Line a colander with several layers of the cheesecloth and then ladle in the clumpy curds. Allow the liquid whey to drain. Discard the whey.
4. Cover the curds with the cheese cloth and lightly apply pressure to help the excess liquids to draw off. At this time, add whatever seasonings that you desire including the olive oil for added richness. Fold the cheese cloth over the top of the curds to prevent a skin from developing on the top, and then place the whole cheese wrap bundle into the refrigerator overnight. You may leave it in the colander or in an open plastic bag lined with a few pieces of paper towels to catch any extra drippy whey.
5. Remove your cheese from the refrigerator after the allotted time. Salt and pepper to taste.
Tags: cheese cloth, juice vinegar, lemon juice, lemon juice vinegar, milk cheese