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 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 goat milk over medium heat to 175°F, stirring frequently.
- Hold at 175°F for 10 minutes, continuing to stir often to prevent scorching.
- Stir in the vinegar. Keep stirring until curds begin to form.
- Remove pot from 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; hang it to drain 4-5 hours, or until curds have reached the desired consistency.
- Transfer the fresh goat cheese to a clean container with a lid and store covered in the refrigerator.