No Rennet Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 Herbes de provence or herbs

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Table salt

• Oils & Vinegars

  • 2 tbsp White vinegar

• Dairy

  • 1 qt Goat's milk, whole

Found on foodretro.com

Description

Ingredients

• 1 quart whole goats milk (fresh unpasteurized will yield better results, but store bought is OK)
• 2 tablespoons white vinegar
• 1/4 cup lemon juice (the juice of about one and a half to two lemons)
• 1/2 tsp table salt
• Herbes de Provence or herbs of your choice (I used dried thyme and fresh rosemary)

Directions

• In a large, heavy bottomed pot, add the cold goats milk. On medium heat, stirring frequently, heat the goats milk to 175-180F. Milk should begin curdling but not boil. Remove from heat. Add lemon and vinegar, stir well, and let sit for 5 minutes. While goat milk is separating, set a colander over a bowl, and line the colander with at least 4 layers of cheesecloth (curds will be fairly fine). Slowly and carefully, pour the curds and whey into the colander. Let drain at least 10 minutes. Set the bowl and colander in the sink, lift the corners of the cheesecloth, and suspend the cheesecloth with a knot from your sink faucet hanging over the bowl for 1 hour. Do not squeeze! Carefully dump the curds onto a plate and knead table salt into the curds with your fingers. Shape salted curds with your hands into a cylinder, and crust by rolling the cylinder in finely chopped or dried herbs (if desired). Place the cheese in a Tupperware container, and leave in the fridge to set firm and take on the flavours of the herbs... at least 1 day if herb-crusted.