Heat about a quart of the milk to 180 degrees. Then pull it off the heat and add 1/4 cup lemon juice. It will immediately separate into curds and whey. I let it sit for 10 min, just in case.
Next, dump it in a flour sack cloth. Or cheese cloth whichever you have. Hang it from the rafters, or if you are vertically challenged, like me, from the knob on the kitchen cupboards.
Let all that whey drain. It is done when the whole quart of milk you wrestled out of your ornery goat is reduced to a handful. No wonder the stuff is so expensive! I let it go about an hour which was a bit too long. My cheese was quite dry, rather than the spreadable consistency I was envisioning. I read online that you can add some whey back into it. But the whey smelled like goat. So, why on earth would I do that? I added a few T of water and stirred until creamy. I also added 1/2 clove of crushed garlic, some salt, pepper and Italian seasoning. Happy to announce that the cheese tastes just like cheese. No goaty flavor at all, for which I am most thankful. What a waste that would have been.
My kids have had this once before and loved it. They couldn't wait to try it. But I don't buy crackers anymore. And am not exactly itching to make my own. So, what to do with it? I thought up a great way to use it:
No, that is not a goat burger. That is Big Mac, who gave his life for our family. He is even better topped with caramelized peppers and onions.
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