Yield: 12 Servings
|1 gallon||Raw milk;|
|1 pint||Goat's milk;|
|1 cup||White vinegar;|
Bring milk and goat's milk to a vigorous boil. Add the vinegar and remove from heat. Pour the now curdled liquid through a cheese cloth. Let it drain for one day. Cut into 2 inch square pieces. Boil salt in water and cool to room temperature. Put the cheese in salt water and store in the fridge.
Notes: I have made this and served the same day. It is milder than if made properly, but it works. Just skip the salt water. The salt water is its preservative. I have added dill and mint (at different times) to flavor it.
You can add whatever herbs appeal to you.
Per serving (excluding unknown items): 3 Calories; 0g Fat (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 4264mg Sodium Recipe by: Pirayeh Shamshiri
Posted to MC-Recipe Digest V1 #998 by Ruth59<Ruth59@...> on Jan 9, 1998