Ingredients
- 2 quarts fresh raw goat milk
- 2 teaspoons vegetable or animal rennet
- 1 tablespoon sea salt
Servings:
Units:
Instructions
- Pour goat milk in clean bowl. Add rennet and stir thoroughly (about 1-2 minutes).
- Cover bowl with lid or large plate. Place on counter away from direct heat for 24 hours.
- After 24 hours remove plate.
- Spoon off whey from milk that has now separated and thickened, (I use the whey for lacto–fermented canning and mayonnaise) leaving only the milk solids in the bowl.
- Place large piece of cheesecloth or thin tea towel inside colander.
- Place colander inside small bucket or bowl. Pour milk solids into the colander. Sprinkle with 1 tablespoon sea salt and stir well.
- Place plate on top of colander to cover. Place colander in bucket on counter away from direct heat for 24 hours.
- After 24 hours remove plate. Scrape cheese from sides of colander into center of cheesecloth or tea towel.
- Gather ends of cheesecloth and tie into a knot, leaving thickened cheese in a ball in bottom of cheesecloth.
- Hang cheesecloth on a hook above your sink or run a large dowel through the knotted cheesecloth and hang it over the top of a pitcher and let your cheese continue to drain for 12 to 24 hours, depending on how dry or creamy you prefer your cheese to be.
- Remove cheese from cheesecloth and store in refrigerator in glass container. Will keep for up to 2 weeks.
Recipe Notes
Utensils needed: large glass or plastic bowl, large plate to cover bowl, large piece of cheesecloth or thin tea towel, large mesh colander, and a small bucket or large bowl that colander will fit in but leave lots of room in bottom for draining the cheese, long–handled spoon or dowel and pitcher.
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