TRY THIS EASY GOAT CHEESE RECIPE ...

Queso Blanco

This is an easy recipe that only requires 1/2 gallon goat milk, lemon juice or white vinegar, a thermometer reading the 180-200°F range, some "cheesecloth" (not the gauze sold at the grocer - get MUSLIN fabric, about half a yard or so should do fine), and some seasonings to taste. (I have not tested this recipe with pasteurized milk).

    * Heat milk on medium heat (in a stainless steel pot) to 185°F, stir constantly to avoid scorching and to evenly distribute the heat

    * Remove from heat and stir in 1/4 cup lemon juice or white vinegar

    * Stir for several minutes until milk has curdled

     * Add salt and spices to taste

     * Place cheesecloth into large pot or bowl and pour the milk through the cheesecloth (the liquid portion is called whey - search the net for recipes for whey)

     * Draw together the top of the cloth, tie and hang above the whey pot in the refrigerator, for at least three hours, longer if you want drier cheese

     * Once drained, unwrap the cheese and cut into slices or crumble for curds

NOTE: results from this recipe will vary depending on the butterfat content of the milk you are using

That's all there is to it! Use on toast, in salads, plain - whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190's before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs.

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