Ingredients
1 quart goat's milk
1 tablespoon "live culture"
1 drop liquid rennetcheesecloth
1 tablespoon "live culture"
1 drop liquid rennetcheesecloth
Instructions
Heat One quart(US) of goat milk to 165F. Cool down to about 100F as soon as possible.
Add One tablespoon of "Live Culture" Yogurt (Un-flavored.) Or Mesophillic Culture for a milder tasting cheese. Stir in well!
Add One drop of Liquid Rennet to 1/4 cup cool water,. Then take 2 to 3 tablespoons of this rennet mixture and stir it into the milk/yogurt mix.
Let set undisturbed in a warm (90 to 100F) area for eight to twelve hours. (We set the glass jar on top of our gas stove near the pilot light between the burners)
Put into refrigerator to cool overnight
Next day turn the yogurt into a cheesecloth lined colander, tie up corners and hang to drain.
How long it is allowed to drain will determine how thick the cheese will be. You will end up with about one cup of soft, spreadable cheese ready to eat now or use in recipes calling for cream cheese or Fromage Blanc.
Add One tablespoon of "Live Culture" Yogurt (Un-flavored.) Or Mesophillic Culture for a milder tasting cheese. Stir in well!
Add One drop of Liquid Rennet to 1/4 cup cool water,. Then take 2 to 3 tablespoons of this rennet mixture and stir it into the milk/yogurt mix.
Let set undisturbed in a warm (90 to 100F) area for eight to twelve hours. (We set the glass jar on top of our gas stove near the pilot light between the burners)
Put into refrigerator to cool overnight
Next day turn the yogurt into a cheesecloth lined colander, tie up corners and hang to drain.
How long it is allowed to drain will determine how thick the cheese will be. You will end up with about one cup of soft, spreadable cheese ready to eat now or use in recipes calling for cream cheese or Fromage Blanc.
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