Cheese Dip

1/2 gallon goat milk
1/4 cup Cider Vinegar
1/4 cup goat cream (more or less, as desired)
1/4 Tsp Dill Weed
1/4 Tsp Garlic Powder

In a stainless steel pan, slowly heat milk to 185 degrees F and then add vinegar. Maintain the temperature. Stir occasionally for 10 minutes, or until a soft curd forms.
Strain through cheese cloth lined colander. Salt to taste and put in blender. Add goat cream and spices. Blend until desired consistency. Add more cream for thinner dip, less for thicker dip.
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Goat Cheese Recipes
Cottage Cheese

2 rennet tablets
1/2 Cup water
1 gallon Goat Milk
1/4 cup buttermilk
1-1/2 tsp salt
1/3 cup goat cream

Crush rennet tablets & dissolve in water. Heat milk to 70 degrees F. Add buttermilk and rennet tablet solution. Stir well. Cover with towel and let stand at room temperature 12-18 hours, or until a firm curd forms.
Cut curd in 1/2” pieces, using a long knife. Heat curd slowly over hot water until temperature reaches 110 degrees F, and hold there for 20-30 minutes, stirring at 5-minute intervals.
When curd is firmed, pour in fine cheese cloth lined colander and drain. Sift occasionally by lifting corners of the cloth.
When the whey has drained (3-4 minutes), lift curd in cheese cloth and immerse in pan of cold water for 1- 2 minutes and work with a spoon. Then immerse in ice water for 1-2 minutes. Drain until it is free of whey, and put into a bowl. Add salt and cream, mix thoroughly. Chill.
Quick Cottage Cheese

1 Gallon Goat Milk
1/2 Cup white Vinegar
Salt and/or seasoning to taste
Cheese Cloth
Stainless steel, stove top glass, or Enamelware pan
  (Do not use iron or aluminum!)

Slowly heat milk to 185 degrees F. Add Vinegar, keeping the temperature at 185 degrees F, while stirring occasionally.
After 10 to 15 minutes, a soft curd should form.
Line a colander with cheesecloth and pour the curds in it. Rinse the curds with cold water, separating them. Salt to taste. Add a little cream, or milk if desired, and refrigerate.
Fetta Cheese

2-1/2 rennet tablets
1 tbsp warm water (90 deg. F)
1/2 Gallon Goat Milk (8 cups)
1 tbsp salt
2 cups cold water
Cheese Cloth

Dissolve rennet in warm water. Using a 3-quart saucepan, heat milk and rennet mixture together over medium heat, stirring frequently, for 8-10 minutes, or until curds form. Don’t allow temperature above 210 degrees F. Pour into a cheese cloth lined colander, and drain as you shape.
Cover cheese and set aside until completely cooled. Dissolve salt in the cold water. Put cheese in a glass or earthenware bowl, and add the salt solution. Cover and refrigerate overnight before serving. Drain and slice to serve. Will store up to three weeks in the refrigerator by changing salt solution weekly.

Soft Buttermilk Cheese

1 Gallon Pasteurized Goat Milk
4 oz cultured buttermilk
4 drops liquid or 1/2 tablet rennet in ¼ cup cool water.

Heat milk to 72 degrees F. Mix rennet in water & mix well. Add buttermilk to goat milk. Stir in rennet mixture. Mix completely.
Store in a dark place at room temperature for 18 hours. Pour into cheese cloth lined colander. Tie corners of cheesecloth together to make a bag. Hang for 4 hours.
Ready to eat and will keep about 10 days.

​Distilled Vinegar Cheese

1 Gallon goat milk
1/2 cup white vinegar
1/2 tsp baking soda
1/2 tsp salt (optional)
Stainless Steel, stove top glass or Enamelware Pan

Bring milk to a boil and add vinegar. Place container in pan of cold water until the curd is cool. Add salt and baking soda. Strain through cheesecloth. Press or leave soft.
Distilled Vinegar Cheese

1 Gallon Goat Milk
1/2 Cup Cider Vinegar
Salt and/or seasoning to taste
Cheese Cloth
Stainless Steel, Stovetop glass, or Enamelware Pan
  (Do not use iron or aluminum!)

Slowly heat milk to 185 degrees F. Add Vinegar, keeping the temperature at 185 degrees F, while stirring occasionally.
After 10 to 15 minutes, a soft curd should form.
Line a colander with cheesecloth. Pour the curd into it. Sprinkle with salt and seasoning if you wish, and mix with a wooden spoon. Tie the corners of the cloth together and hang for a few hours to drain.
Refrigerate. Ready to eat immediately, and will keep about a week.​

Hard Goat Milk Cheese

8 Quarts Goat Milk
1/4 rennet tablet
Something to press down the cheese (two boards and a couple of bricks, or a cheese press)

Warm milk to 86 degrees. Mix rennet in a glass of cold water, crushing it with a spoon so it will dissolve. Add to milk. Stir and leave in a warm place undisturbed (30-45 minutes), until a firm curd forms.
Test the firmness of the curd by poking your finger into it and lifting it up. If the curd breaks clean over your finger, it is ready to cut.
The curd must be cut into small cubes, about 3/8” square. (use a knife long enough to reach the bottom of the pan) Cut vertically, then at right angles to first cut, and then at an angle. Turn the kettle and cut the opposite angle.
Stir curd gently and thoroughly with hands for 15 minutes, cutting up larger pieces that come to the surface. Heat curds very slowly, about 1-1/2 degrees every 5 minutes, until it all reaches 102 degrees F. Stir with a spoon frequently to keep the curd from sticking together. When done, the curd should hold its shape and readily fall apart when held in your hand (without squeezing) for a few seconds.
Remove from heat and stir every 10-15 minutes, so it doesn’t mat together. In about an hour, the pieces will easily shake apart when pressed together in your hand. Then pour the curd into a cheesecloth and drain briefly. Place in a pail and sprinkle 1 tbsp salt over the curd. Mix well by hand, but don’t squeeze the curds. Sprinkle another tbsp of salt and mix again. Tie corners of the cheesecloth together and hang over a kettle to drain (1/2 to 3/4 hour).
Take cheese ball from cloth and place on a table. Fold a long cloth into a bandage about 3 inches wide, and wrap it tightly around the ball. Pin in place. Press the top down with your hands. (The top should be smooth. Cracks will allow mold to penetrate to the center of the cheese.) The loaf should be about 6 inches across. Any larger will dry out too much while aging.
Place 3 or 4 thickness of cheesecloth on top of, and under, the cheese.
Put the cheese on a board, place another board on top of the cheese and weigh it down with two bricks. (watch, as they are likely to tilt and fall off). A home made cheese press or a factory built one will work much better.
The next morning, remove the cloths from the cheese and place it on a board for half a day. Turn it occasionally. When the rind is completely dry, dip the cheese in paraffin, heated to 210-220 degrees F, or paint paraffin on with a pastry brush. Store in a clean, cool cellar, or similar place.
Turn each day for several days. Then 2-3 times a week.
Should be ready to eat in 3-4 weeks.