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Goat Cheese
Ingredients:
- 12 spoons (120g) goat milk powder
- 800ml warm water
- Half a lemon/20-30ml lemon juice
Directions:
- Squeeze the juice from half a lemon and strain the seeds and pulp fibers to get 20-30 ml of lemon juice, or you can use white vinegar
- Put 12 spoons (120g) goat milk powder in a clean pot, add 800 ml warm water. Stir well and heat the pot to 60°C. If you don't have a thermometer, heat it until the outermost ring of the milk just starts to bubble very finely.
- Turn off the heat and slowly pour the lemon juice into the milk, stirring as you pour.
- The milk will gradually start to separate and produce a flocculent solid, then cover and let it sit for 15 minutes.
- Prepare a strainer and gauze in advance, as well as a container to catch the whey. Pour the liquid from the pot with the whey and cheese in one piece into the gauze-lined strainer.
-
Wrap
the solids in the gauze and squeeze to dry out the cheese.