This simple spreadable cheese, which originates in Holland, can be served upon crackers or corn chips, or dolloped on fresh fruit for a delicious breakfast.
- 1 quart raw, cold goat milk
- 1/2 cup cream (cow’s milk cream)
- 1/4 tsp. salt
- Pour milk into a quart-sized jar or larger; cover with a clean coffee filter or paper towel, securing with a rubber band. Leave the jar out on the counter at room temperature for up to 2 days, until it sets soft like yogurt.
- Line a clean colander with two layers of cheesecloth and suspend the colander over a large bowl. Pour the soured milk into the lined colander and tie up the corners of the cheesecloth to form a draining sack. Drain 12-24 hours.
- Untie the draining sack and turn cheese out into a bowl. Stir it up a bit to break it apart, and slowly add the cream until the cheese becomes a spreadable consistency. Add salt to taste. Cover the cheese and store in the refrigerator until ready to serve.