Pasteurized goat
's milk is available at most larger supermarkets nationwide.
Pasteurized goat milk is rich, easily digestible and full of minerals and vitamins, yet remains a distant second in popularity to cow milk in the United States. In addition to tasting similar to cow milk, goat milk is naturally homogenized and contains no bovine growth hormone. It can be used in any recipe calling for pasteurized milk, although it does have a creamier texture. Pasteurized goat milk is gaining recognition as consumers become aware of its higher protein and lower cholesterol levels, but the cost is approximately two to three times that of cow's milk.
Instructions
1. Rinse the cheesecloth in cold water and wring it out. Fold it into four layers, line the colander with it and set the colander in the kitchen sink.
2. Pour 1/2 gallon pasteurized whole goat's milk into the saucepan, insert the thermometer and set the pan over low heat. Allow the milk to slowly reach 195 degrees, stirring occasionally with the spoon so the milk does not stick to the bottom of the pot.
3. Remove the milk from the heat when it reaches the proper temperature and add the apple cider vinegar a few drops at a time, stirring gently, but constantly. Stop adding the vinegar when there is an obvious separation of curds and whey.
4. If the milk does not separate into curds and whey, reheat it until it reaches 205 degrees. Do not add more vinegar, as that will cause the cheese to sour.
5. Gently spoon the curds and whey into the cheesecloth-lined colander. Tie the ends of the cheesecloth into a knot, hang it on the water faucet and allow it to drain for at least one minute.
6. Transfer the drained curds into a clean glass bowl and gently fold in 1/2 tsp. baking soda, 1/2 tsp. Kosher or sea salt and 1 and 1/2 tbsp. melted butter with a clean spatula. The cheese can be used at once or packed into airtight containers and refrigerated for up to one week.
Tags: goat milk, curds whey, milk does, Pasteurized goat, Pasteurized goat milk