INGREDIENTS

INSTRUCTIONS

Source: St Mary Mead Archives
Yield: Approximately 2 lbs.
Slowly heat the goat's milk in a double boiler to a temperature of 85:F.
Add buttermilk. Stir thoroughly, and then cover the milk. Let it sit for as
long as 24 hours (I remember liking it at about 16 hours or so; the longer
it stands the tarter it will be) at a room temperature of 65:F. If the curd
has not set by then, set pan with milk back into the double boiler at a
lukewarm temperature for a couple of hours.
The curd should form a mass that is seen to be separate from the clear whey
(the whey, by the way, can be used in baking bread or rolls). Take a
flour-sack towel and pour curd into it. Tie corners of the towel so that it
forms a bag; then hang it over the sink to drain. I used to have shelves
that overhung the sink--I just put the bag on one of the coffee mug hooks!
After 6 hours (or longer, depending on the firmness you're going for) salt
the curd to taste and flavor it you want to. Flavoring agents can be
chopped garlic and mixed fresh herbs (maybe even a little lemon rind).
If unflavored, you can use the cheese in any recipe calling for cottage
cheese or ricotta.
Posted to JEWISH-FOOD digest V96 #108
From: Brian Mailman <bmailman@hooked.net>
Date: Mon, 23 Dec 1996 10:36:48 -0800

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