Creamy & Spreadable
1qt to 1 gallon whole goats milk (you can use cow milk in this recipe for similar results)
ΒΌ cup vinegar
1tsp – 1 tablespoon melted butter
1/4 – 1/2 tsp baking soda
Warm milk to 190- 200*F.
When steamy remove from heat, stir in vinegar. Milk will rapidly coagulate.
Let sit undisturbed for a minute or two (up to 15 for a better yield).
Pour the curd into cheesecloth lined colander. Drain for a few minutes.
Place the curds into a bowl or back in the pot. Gently fold soda and butter thoroughly into curds.
Serve immediately or place cheese in covered container and refrigerate until ready to use.
Keeps approx 5-7 days.
Can use 1 qt or half gallon for smaller portions
Yield from a gallon: 1 1/2 to 2 lbs / 1 lb = 2 cups
Easy to make, very versatile for cooking.
Try in lasagna or manicotti instead of cottage cheese
Roll inside a dessert crepe and cover with fresh berries (and a little shaved chocolate)
Add some vanilla extract and stevia for a low-carb, sugar free dessert
Blend in fresh chopped herbs and serve with crackers
Crumble on top of your favorite salad or spread on your favorite sandwich