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The following recipes are from Mary Jane Toth's Goats Produce Too cheese making book. It is an awesome book. The following recipes are not exactly as she does it, but they are how I wound up doing it after trying the book's version a few times.
Chevre
(can be used in place of cream cheese or sour cream, yummy!!)
About a gallon of milk (I pastuerize and filter twice)
1/2 cup buttermilk (cultured)
1-2 drops rennet
Warm milk to 80 degrees F, add the buttermilk and mix well. Add rennet, stir well and cover overnight. It should be thick. In the morning, place the curds in very clean/sterile muslin or pillowcase and allow to hang until it is as thick as you would like it - 6-8 hours, the longer it hangs, the thicker it will become. The dripping should be stopped. Place in a storage container and refrigerate or freeze. It can be eaten immediately, but I find the flavor develops over a couple days. It is amazing plain or with seasonings added (makes a wonderful spinach dip).
Cider Vinegar Queso Blanco
(non-melting cheese, tofu or panir like, takes on flavor of food it is cooked with)
2 gallons of milk (I pastuerize and filter twice)
1/2 cup cider vinegar
Bring 2 gallons milk to 180 degrees F. Stir often to keep it from scorching. Slowly stir in vinegar. You may not have to use a whole 1/2 cup, watch for the curds to form, it will look somewhat like rice. As soon as the curds have formed and the milk is no longer as white, pour carefully (hot hot) into a colander lined with cheesecloth. Tie and hang to drain till the bag stops dripping - the longer it hangs, the harder the cheese will be. Remove from bag and refrigerate. It's good diced with salt or in soups, stirfrys, chili, or spagetti. Adds protein and takes on the flavor of the dish it is in.
- - - Ricotta and Feta recipes coming soon - - -
Rachel Kirk - 865-560-6122 - email me
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