Homemade Goat Cheese

READY IN: 20hrs
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    gallon goat's milk (I used raw from a friend of a friend's farm)
  • 2
    (10 g) packages yogourmet yogurt starter
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DIRECTIONS

  • In a large saucepan, heat milk to 110°, stirring constantly.
  • Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds.
  • Blending the milk removes any clumps that the yogurt starter may form.
  • Pour milk into yogourmet yogurt maker and turn machine on.
  • Leave yogurt in machine for 12 hours, longer is ok too.
  • Line a colander with cheese cloth and place the colander on a bowl.
  • Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
  • Lift cheese cloth off of colander and scrape creamy cheese off onto a plate.
  • Transfer creamy cheese into a 2 cup mason jar.
  • Serve with crackers.
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