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SOFT GOAT CHEESE

by Marti Matin-Wood

 

Yogurt and Yogurt Cheese

This is one of my favorite ways to use extra milk. I find that milk collected in the morning is sweeter and milder, likely because the does have been ruminating prior to milking rather than eating leaves and other feed that can give the milk a strong flavor. Add a cup of real yogurt with live culture to a gallon of warm (110F) milk in a large pot or Dutch oven. Cover it, wrap a towel around it and put it in an oven preheated to 150F. Turn off the oven and leave the pot in it with the oven light on overnight. In the morning, you should have a batch of excellent yogurt.

To make yogurt cheese, pour the yogurt into a large, cloth-lined colander. Gather up the corners and drain for several hours, depending on how solid you want it. At this time, you can add any combination of herbs, garlic, dried tomato or other flavorings – or just salt – for a wonderful cheese.

 

Ricotta-type Cheese

This simple ‘lactic acid’ curd can be used like ricotta. Heat a gallon of fresh goat’s milk until it is just boiling. Then pour in a half cup of cider vinegar, turn off the heat and slowly stir. You should see the curd forming; the whey will be clear and yellow. Pour into a cloth-lined colander and rinse well with cold water. Add salt to taste.

 

 

 

Copyright 1996. Marti Matin-Wood

Reprinted with permission. All rights reserved.


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