Easy Goat Cheese

Gather 1 gallon of goat milk

1/2 cup of vinegar or lemon juice

Bring milk slowly up to 180 degrees...making sure its on a low setting and watch that you don't scorch the milk. Once it gets to that temp. Stir in your vinegar... turn off heat let sit to room temp. While you are waiting for that, line your colander with cheese cloth allowing the clothe to overlap the edges a good bit, so you'll be able to pull together the corners to hang the cheese.

Once it's cooled down I place the colander over a bowl so I can catch the whey that pours through the cheese cloth. Cheese stays in the cloth....moist soft cheese. I then add a little olive oil and salt to enhance the flavor of the cheese. I hang it up and allow it to drip about 2 -3 hours. I prefer for it to be a little moist so usually 2.5 hours is about right....

So good for homemade ravioli, lasagna, pizza....or to just spread on crackers.

You can add your own creativity to it, but adding fresh herbs...I like a roasted red bell pepper in mine for a cracker/sandwhich spread. Garlic, pepper.... or you can do a sweeter version and add raspberry to it. Unlimited things you can do....