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Common with homesteading is keeping goats. We have goats on the homestead now and they are giving enough milk that we are having a surplus of goat milk now even with the baby goats drinking their fill. We let the babies have all they can drink and only take some at milking time. We have always loved cheese making so with the surplus, we made quick "Farmer Cheese" today with the extra milk. This can be made with either goat milk or cow milk. We don't have an indoor stove capable of boiling this much milk at a time, so we make cheese on an open fire. Farmer cheese is very simple to make! Put 2 gallons (or what ever amount you want to use) in a large stock pot and bring it to a boil - but don't let it boil over. Stir is constantly to prevent scorching! As soon as it comes to a boil, add 1 cup of apple cider vinegar and continue to stir for a minute or two. The milk will immediately curdle. Remove the stock pot from the fire and strain the curds and whey into another clean pot or bowl large enough to hold the entire contents. We use a 5 gallon size paint strainer bag that is available from any big box store as a strainer - they work beautifully and are cheap. Allow the curds to drain for a few minutes and press to work the remaining whey out of the curds. Remove the curds from the strainer, crumble and add salt if you wish. Now would be a good time to add flavorings if you wish. Some flavorings you may like are Garlic, Thyme, Rosemary Basil or other natural herbs of your choice. Goat milk cheese is excellent for those with lactose intolerance!

Save the whey! It is good for many uses. Stay tuned for our next video on making Norwegian Gjetost. A delicious whey cheese! We believe in utilizing food to our best ability.

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