
Ease of Preparation: Medium
Yield: ½ cup (120 ml)
Ingredients:
- 4 cups (950 ml) goat milk
- 1/4 cup (60 ml) freshly squeezed lemon juice
- Sea salt
Method:
In a medium saucepan, heat goat milk to 180 F (85 C).
Remove from heat and stir in lemon juice.
Let stand until milk starts to curdle and form tiny curds, about 10 minutes.
Layer together 8 layers of cheesecloth.
Soak the cheesecloth with water.
Line a colander with the soaked layers of cheesecloth.
Place over a large bowl to catch the liquid.
Ladle milk into cheese cloth lined colander.
Pull up and tie the four corners of the cheesecloth and tie together.
Hang over the bowl for 2 hours to drain out all the liquid.
Remove from cloth, season with salt, and refrigerate.
Use wherever you like goat cheese or in Goat Cheese Cheesecake (see recipe)