Saturday, March , 2010
I made goat cheese a few weeks ago and it was super easy! Heat a gallon of goat milk to 170 degrees in a sterilized stainless steel pot. Dissolve 1/4 of a Junket rennet tablet in 1/4 cup water. Stir that and 1/4 cup of active culture buttermilk into the heated goat milk. Put it somewhere warm overnight. (I put it on top of my hot water heater in the furnace room.)
In the morning, cut the curds into small squares and spoon into a cheesecloth lined colander. Save the whey for cooking! It's good instead of water in breads and soups and Indian recipes.
Tie the ends of the cheesecloth up so you have a round bundle of cheese and hang it off the sink faucet all day. The longer it hangs, the dryer the cheese. When dinner time comes, put the cheese in a bowl and stir in some salt or herbs of choice or honey. I used dill this time. Store in an airtight container.
You can do this same recipe with a gallon of cow milk. Non homogenized is best of you can find it.
We also discovered low salt buttermilk. When my Mother-in-Law visits, she LOVES buttermilk, but it has a surprising amount of sodium in it and she's on a low salt diet. So we took 1/4 cup of buttermilk and filled the rest of a quart canning jar with 1% milk right off the shelf. Let sit overnight someplace warm, shake vigorously and put in the fridge. Voila! Low salt buttermilk. Shake the jar every time you take it out of the fridge.
When you start to run low, fill the jar with milk and let it sit somewhere warm overnight again. The jar in the fridge right now has been going since November and is still good. If you let it sit unused for a long time it will go bad. Just run the jar through the dishwasher and start again.
I want to try making yogurt next.