Robin Thagard’s Recipe for Homemade Goat CheeseThe Happi House
As seen on The Happi House, Season 4, Episode 3!
1. Strain the goat milk and place in the refrigerator overnight.
2. Pour the milk into a pot on the stove and slowly, over roughly 15 minutes, bring the temperature up to 180 degrees.
3. When a film starts to appear, begin adding cider vinegar, just a little bit at a time, and with a non-metal spoon, start gently separating the curds from the whey. This will naturally happen as you break up the larger pieces and move the liquid around.
4. Set the pot aside for a few hours.
5. Strain the contents of the pan into a large colander.
6. Place the remaining curds into a cheese cloth, and hang somewhere where it can drain (like over the sink) overnight.
7. Open up the cheese cloth, and voila! Goat cheese.
Two serving suggestions: sprinkle broken up goat cheese with Italian seasoning. This would then be perfect to add to a salad. Or, create a log shape with your goat cheese, and then roll the log in dried cranberries. Refrigerate again, before cutting the log into slices. Serve with bread, or crackers.