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I truly love how easy it is to make goat cheese. I love that I can give my husband one more thing made from our homestead that we both love and that it only takes minutes for me to prepare (although it does take 12 hours of sitting after you add the cultures, and about 12 hours of draining).
OK… So, here is how EASY this really is.
We use RAW (unpasteurized) fresh goat milk for our recipe.
Take 1 gallon of goat milk and heat up to 75 degrees on the stove top/ Remove from heat. Sprinkle on one packet of direct-set mesophilic starter. Let dissolve and stir gently. Mix together 2 drops of liquid rennet mixed in 1/4 cup of water. Add the water mixture to the milk. DO NOT over stir.
Let the mixture sit for 12 hours at room temperature. The curds and whey will separate.
Place a piece of butter or cheese cloth in a strainer. Scoop the curds into the cloth, tie is up (I use the microwave handle) and place a bowl under to catch all of the whey that drips. After about 12 hours, the cheese is ready. Place in a container in the refrigerator to chill. I always add salt to mine before serving.
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