Last week I came across a website with directions for Kathleen's Easy Farmstead Cheese so I thought I'd try it. The only thing needed besides the milk is lemon juice.
Kathleen's Easy Farmstead CheeseIt really IS easy. Just pour the milk into a pot and heat to 190*. Stir occasionally till you get close, then stir continuously to keep the milk from burning. I use a candy/deep frying thermometer.
1 gallon goat's milk
1/2 cup reconstituted lemon juice
Salt and herbs to taste
When the milk reaches 190*, turn off the heat and add the lemon juice. Stir for one minute. The directions didn't say to wait or not, but I set the timer for five minutes before taking the next step. It's hard to see in the photo, but the curds have separated from the whey; it happens almost instantaneously.
Ladle the curds into a cheesecloth-lined colander and drain. I put the colander over my big stockpot so I could save the whey.
Gather up the corners of the cheesecloth and put it in your mold. I had never used a mold before - this was a new skill for me, so I didn't have a fancy mold/press. I made my own by cutting the bottom out of an empty 3-pound coffee can, and setting it in a cake pan. Prop one side up on a jar lid so the whey will drain away from the cheese.
I then cut the lip off the plastic lid of the coffee can, and put it inside the can on top of the cheese curds, and set a water-filled quart canning jar on top to press the cheese.
I emptied the cake pan a few times, and eventually there was no more whey coming out of the mold. I put the cheese curds in a bowl and added some herbs - salt, garlic powder, onion powder, and Italian herbs. I added to taste, so you'll just have to do what I did: add and taste, add and taste.
The recipe made two pounds of cheese, which I put in two butter containers.
There was a half-gallon plus a quart of whey left after draining the curds. I put it in the refrigerator to make ricotta with later, and to use when I make bread.