Homemade Rosemary Goat Cheese
1 quart goat milk (I used grade A pasteurized)
Juice of 1 lemon
Pinch of salt
The idea of making cheese is very intimidating to many people, but I promise that this simple recipe will give you the confidence to give it a try! In a large pot, pour the goat milk then turn the heat on low. Bring the goat milk to 180^F. If you don't have a thermometer, you will know it's ready when the surface starts to form small bubbles. DO NOT BRING TO A BOIL, NOT EVEN A SOFT BOIL. Turn off the heat and add lemon juice. Stir once or twice and allow to stand for 10 minutes. During this time, line a colander with the cheesecloth over a bowl to catch the whey (if you want to use it, or if not, you can strain over the sink). I fold my cheesecloth three times to make sure I get everything. Pour the milk and lemon mixture until the cloth and let drain. Tie your cheesecloth over a wooden spoon and suspend it over a deep vessel to catch additional liquid. Let drain for 1-2 hours. In a bowl, unwrap your cheese! Add a little salt, dry or fresh herbs, and mix. You can eat it straight away, but it's best refrigerated after an hour or so. Enjoy with JoJo Bites, fresh focaccia, or any way you like!