And here's the recipe:
- Heat 1 gallon whole goat's milk to 195F, making sure not to boil - which will give the cheese a "cooked" flavor. I did this on the stove rather than in a sink of hot water because the required temp was higher than for the other cheeses I've made and I didn't have to be quite as careful.
- Once the milk hits 195 degrees, slowly stir in 1/4 cup white vinegar. The acid causes the milk to curdle. (This is pretty much what happens when milk spoils, caused by the build-up of lactic acid as it ferments.) You'll see the curds separate from the whey.
- With a slotted spoon, ladle the curds into a colander lined with butter muslin and drain for 1 minute.
- Put the curds into a bowl and add 3 tablespoons of melted butter and 1/2 teaspoon of baking soda and mix well.
That's all! The whole process took about 30 minutes. Here's the cheese in the lasagna (delicious!):
