http://food52.com/recipes/20092_homemade_goat_cheese
Makes 1 log
- 1 gallon goat milk
- 2 teaspoons citric acid, rounded
- 2 teaspoons salt (or to taste)
- Mix the citric acid with 1/2 cup of water. In a heavy-bottomed, nonreactive pot, combine the goat milk and citric acid to 185 degrees over medium heat, stirring continuously.
- Once it reaches this temperature, turn off the heat and allow to sit for 15 minutes.
- Lay out a towel or several layers of cheesecloth in a bowl. Pour in the milk mixture. The curds simply resemble curdled milk at this point.
- Tie the ends of the towel together so it becomes a bag. Hang it on a wooden spoon and let the bag hang free. The whey should strain for at least two hours, but for best results you can leave half a day. This makes forming easier and results in a denser cheese.
- Before taking the cheese out of the cloth, squeeze the cloth to extract more liquid from the cheese. Transfer the cheese from the cloth to a bowl and season it with cheese salt to taste. To shape into a log, simply place on a clean smooth surface and begin to roll out gently, like a playdoh snake.