Goat milk makes a delicious cottage cheese with a soft curd.
- Heat milk to 72°F over low heat, stirring frequently.
- Add the starter, stirring it in well with your cheese spoon.
- Add the diluted rennet, pouring it in through the holes of your cheese spoon and into the milk. Stir the rennet in well for 1 full minute, using an up-an-down motion.
- Cover and let the milk set undisturbed at room temperature for 14 to 18 hours, or overnight, or until coagulated. Cut the curd into 1/2-inch cubes then allow the curd to rest for 10 minutes.
- Gradually begin heating the curds and whey by only 3 degrees every 5 minutes until the temperature has reached 90°F. Then, increase the temperature by only 1 degree every minute until the temperature reaches 102°F. Cook the curds at this temperature for half an hour, until they are firm. Stir sparingly during this cooking time.
- Allow the curds settle undisturbed for 5 minutes at 102°F, then pour off the whey. Line a colander with clean cheesecloth and pour the curds into it. Let them drain in the colander for several minutes.
- Rinse the bag of curds in a bowl of very cold water to cool them, then allow them to drain again for several more minutes.
- Pour the drained curds into a bowl and mill them a bit with your hands to break up any clumps or matted bunches. Salt them, and you can add a tablespoon or so of cream if you want a creamier texture.
Will store in a refrigerator for up to 2 weeks if kept tightly covered.