This cheese is so very versatile! You can stir in practically anything: jelly, fresh fruit, herbs and spices, mushrooms, onions… whatever suits you. Spread it on crackers, tortillas, breads, or bagels. This cheese will not keep for very long, but it is okay because you can eat it any way you like it while it lasts.
1 gallon whole goat milk
1 cup apple cider vinegar
Heat the milk over medium heat to 175°F. Stir frequently during this time.
Once the milk has reached temperature, hold it steadily for 10 minutes, continuing to stir often to prevent scorching.
Stir in the vinegar. Keep stirring until you see curds begin to form.
Remove the pot from the heat and pour the curds into a colander lined with butter muslin. Make a draining sack by tying together the corners of the butter muslin, and hang it to drain for 4 to 5 hours, or until the curds have reached the desired consistency.
Transfer the fresh goat cheese to a clean container with a lid and store covered in the refrigerator.