06/01/2026
Anyone else having trouble sleeping tonight…no just me 😅😂!?
Anywho, tonight’s projects consisted of making Goat cheese & freezing todays berry haul! If you are interested in making your own this is the recipe I followed! Plus added jalapeño everything bagel seasoning to one 😋🤤!
Equipment Needed
Heavy-bottomed saucepan,cooking thermometer, fine-mesh strainer or colander, cheesecloth (butter muslin) or a clean, finely woven tea towel, large bowl,wooden spoon or spatula. Ingredients: 1quart of fresh goat milk (pasteurized or raw) 1/3 cup of lemon juice (or 1/4 cup white vinegar) 1/2 teaspoon of salt, optional : Dried herbs, garlic, or cracked pepper (to taste). Instructions.
1. Heat the Milk
Pour your quart of goat milk into a heavy-bottomed pot. Place it over medium heat, stirring occasionally to prevent scorching. Heat the milk slowly until it reaches 180-185 degrees Fahrenheit. Do not let it boil.
2. Add the Acid and Rest
Once the milk reaches the target temperature, remove the pot from the heat. Slowly stir in the lemon juice or vinegar. You will see the milk instantly curdle, separating into solid white curds and yellowish-green liquid whey. Cover the pot and let it sit undisturbed for 10 to 15 minutes.
3. Strain the Curds
Line your strainer with several layers of damp cheesecloth and set it over a large bowl (you can save the leftover whey for baking or smoothies!). Gently ladle the curds into the lined strainer.
4. Drain and Salt
Bring the corners of the cheesecloth together and tie them into a knot. You can suspend the bundle over a bowl or your sink faucet and let it hang to drain for 1 or 2 hours. Let it hang longer for a firmer cheese, or less time if you prefer a dip-like spread.
5. Season and Shape
Transfer the drained curds to a bowl, add the salt, and mix well. Fold in your desired herbs. You can shape the cheese into a log, form it into small balls, or simply pack it into a container and store it in the refrigerator.
