What you’ll need
5 qt or bigger
Flour Sack Towel
Combine citric acid with water and stir to dissolve.
Pour goat milk into large, non-reactive pot or cast iron enameled Dutch oven.
Attach candy thermometer to side of pan and increase heat to medium. Stir frequently.
Continue stirring until temperature reaches 185F degrees.
When 185F is reached, remove from heat and let sit 15 mins without stirring.
Meanwhile... set up your straining system. Line a colander w/a dish cloth inside a bucket.
Pour goat milk mixture through dish cloth and colander to strain the whey into the bucket.
For softer, creamier cheese let strain for 2-4 hours. For harder, rollable cheese, 4-6 hours.
Use chip clips to hold towel tight and form a “bag” shape within the colander for straining.
Sometimes it helps to tilt the colander and let gravity do its thing.
When done straining, unclip one side of the towel & fold it to the other. Gently twist & squeeze.
Release the towel! You have goat cheese! (Almost!) Scrape down the sides of the towel.
Transfer cheese to a small bowl. Add salt & stir to combine. Adjust salt to taste.
I wanted honey goat cheese so I took a portion of the cheese in a small bowl and mixed in honey.
Transfer finished cheese(s) to airtight containers and refrigerate. It’ll firm up in the fridge.
If you strained your cheese to a firmer consistency, you can roll it into a log with your hands.
We did it! We made our own goat cheese!
Get the recipe at ThePracticalKitchen.com 👏👏👏👏👏