These cheeses are all very similar and quite simple to make.
Temperature is crucial, and the amount of acid added, directly affects the curd and texture, but the instructions are basically the same. Heat first measure of milk to designated temperature. Remove from heat and add juice or vinegar, according to recipe. Stir in and let set for 15 to 30 minutes. Add salt, stir well, and strain thoroughly, through cheese cloth.
Farmer’s Cheese
½ Gal. fresh Goat Milk - heat to 185 degrees 2 tsp. Kosher Salt
1/3 C. Lemon Juice (or canning salt)
After following directions above, form into desired shape and refrigerate.
Ricotta Cheese
½ Gal. fresh Goat Milk - heat to 200-205 degrees 1 Tbsp. Salt
½ C. Cider Vinegar
After following directions above, place in covered container. Good for cooking or as a base for herb cheese.
The following herbs are favorites around here, when added to this mellow cheese, make a wonderful dip or spread.
* Dill weed, caraway seeds, or fresh diced pimento.
Cottage Cheese
½ Gal. fresh Goat Milk - heat to 210 degrees 1 Tbsp. Salt
¼ C. Cider Vinegar *½ C. Sweet Milk
After straining, stir curd with a fork and add sweet milk. Makes wonderful cottage cheese for cooking or eating plain, or my personal favorite, which is on top of fresh garden tomatoes.
Cream Cheese
½ Gal. fresh Goat Milk - heat to 190 degrees 1 tsp. salt
½ C. Lemon Juice
After completing instructions, blend or mash thoroughly and refrigerate. This is good in any recipe that calls for cream cheese, including Cheese Cake
I’ve read that these various cheeses can be made with pasteurized and processed cow‘s milk, as well, but I’ve not tried them with anything but fresh goat’s milk.
