Making Goat Cheese

We've been milking the Boer goat for a month now.  I thought it was high time to attempt making cheese.  There must be a million recipes and demonstrations on You Tube, which is where I found my recipe.  The cheese came out great, resembling mozzarella.  I highly recommend visiting You Tube and giving it a try yourself, even if you have to use cow's milk instead.  I love learning new skills, and now I have one more DIY food item to add to the list of things I can make myself, rather than having to fork over major cash at the grocery store. : )

If anyone out there has a favorite cheese making recipe they'd like to share, I'd sure be grateful! Have a lovely Wednesday!  ~A

Basic Goat Cheese Recipe

¼ C. Cider vinegar

½ Gallon fresh goat milk

Bring milk to nearly a boil (about 200-208 degrees) stirring constantly so not to scorch it, remove from heat, stir in vinegar, let sit until curd forms.  Drain curd in cheesecloth, smash apart, season accordingly (salt, herbs, etc.)Wrap in cheesecloth into cheese mold or colander and press down with all your strength.  Wrap and store in fridge.